Chocolate Coated Macaroon Balls

In large bowl, combine powdered sugar and coconut. Gradually stir in milk. Knead mixture on powdered sugar-dusted surface for 1 to 2 minutes or until smooth. Roll mixture into 3/4-inch balls. Refrigerate balls while preparing coating.

In small saucepan over low heat, melt chocolate chips, corn syrup, and shortening, stirring constantly. Remove from heat. Set saucepan in pan of warm water to maintain dipping consistency.

Insert toothpick in ball, dip in melted chocolate. Place dipped balls on waxed paper-lined cookie sheet or insert toothpicks in piece of styrofoam. Refrigerate balls 15 minutes or until chocolate is set. Place in candy cup papers. Decorate if desired. Store in refrigerator.