Chocolate Avalanche

6 ounces semisweet chocolate
1/3 cup evaporated milk
1 cup powdered sugar
1/2 cup black walnuts -- * chopped (see note)
1 1/4 cups dried coconut

* Use a food processor for easiest preparation. Line cookie sheets with waxed paper. In the top of a double boiler over simmering water, melt chocolate pieces. Fit the steel knife blade into the work bowl of a food processor. Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula. Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until set. Store in airtight container. Yield: about 36 balls.