Crusty Booger Balls

Recipe by Tina Vilicich-Solomon

1 (14-ounce) can sweetened condensed milk
5 1/3 cups flaked coconut (about 14 ounces)
1 large 8-ounce package lime-flavored gelatin
1 cup ground, blanched almonds
1 teaspoon almond extract

In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract. Mix well with a large mixing spoon or rubber spatula. Cover bowl with plastic wrap and chill for about an hour or until mixture is firm enough to mold in your hands. Scoop by 1/2 teaspoonfuls and shape into various-sized booger balls. Place them on a baking sheet, lined with a sheet of waxed paper. Make sure they are all slightly different, just as each and every booger is unique and special. Place a second sheet of waxed paper on your work surface and pour remaining unprepared lime gelatin on the center of the waxed paper. Roll each ball in gelatin to coat well and create a thin outer layer. Then place back on the baking sheet. Return boogers to the refrigerator for and hour before serving, and store any extras in the refrigerator.