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Because my mother does not understand posting, here is more than anyone else wants to know about the subject.

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On chocolate-covered coconut balls: research continues. Making the coconut sticky enough to hold together with canned coconut milk product (suitable for thai curries and so forth) was an awesomely successful idea and turned out way nicer (less sticky, not overly-sweet) than using sweetened, condensed milk. Coconut isn't that strong of a flavor and the sweetened, condensed milk was overlaying it in an annoying way. The coconut milk amps up the coconut flavor and has a lighter feel to it, so much better choice.

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