Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups

Melt 2 Tablespoons butter over medium low heat.

Stir in cocoa, remove from heat and allow to cool.

Cream remaining butter and sugar together.

Add vanilla, salt and cooled chocolate and mix well.

Add milk slowly until mixture reached the right consistency.