Mix the water, sugar and vanilla essence in a saucepan over a low heat and stir until the sugar has completely dissolved. Take the saucepan off the heat and add the coconut. Stir well.
Leave the mixture to cool and then put it in the fridge for 2 hours. Then shape the mixture into balls. You’ll find the mixture won’t stick to your hands if you grease them with sunflower oil.
Melt the chocolate and butter using a bain-marie or microwave. Stir well. Spear the balls with a wooden skewer, coat them in chocolate, dip them in the ground almonds and arrange on baking paper.
Keep the balls cold until just before serving, so that the chocolate remains firm. Another option is to freeze them and then eat them like ice lollies.