For the cookies:

1. In a medium sauce pan, combine chocolate chips and butter. Cook and stir over low heat until melted and smooth.
2. Stir in sweetened condensed milk and vanilla. Stir in flour until well blended. Set aside or transfer to a mixing bowl and place in the refrigerator to make it easier to handle.
3. Cut the almond paste into around 90 pieces. Shape the almond paste into balls containing about 1/2 teaspoon each. I measure one ball, then make the rest based on the size of the first ball.
4. Once you’ve got the almond paste balls made, wrap each one in about one teaspoon of the chocolate dough to form a 1-inch ball. While rolling out the dough, preheat oven to 350℉.
5. Place cookies about one inch apart on an ungreased cookie sheet or baking sheet lined with parchment paper. I prefer air bake pans, since they are less likely to burn the cookies.
6. Bake you chocolate almond bonbon cookies for 6 to 8 minutes, or until chocolate is soft and shiny (do not overbake).Remove from the cookie sheet and transfer to a wire rack to cool completely.

Chocolate Topping

In a small sauce pan, melt the chocolate chips and stir in coconut oil until smooth. Dip the cookies in the chocolate topping and decorate with sprinkles before the coating sets up, if desired.

You can use different sprinkles for different holidays, like heart sprinkles for Valentine’s Day, or red and green for Christmas.

Alternatively, you can let the chocolate coating set up, and then decorate with a chocolate swirl of another color.