In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-inch balls. Refrigerate until firm, about 20 minutes. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.