Chocolate Coconut Balls

Melt butter in large microwave-safe bowl. Add cocoa; stir until blended. Blend in sweetened condensed milk; set aside.

Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.

Refrigerate about 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place.