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Homemade Almond Joy

October 25, 2010 by Joy the Baker 286 Comments

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I tried on about thirty different pairs of skinny jeans last week.  It wasn’t cute.  This trend is not ok with me.

I have thighs.  They rub together a little.

These candies might be why.

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If you feel compelled to make some sort of joke about the word ‘joy’ in the title of this recipe and my name… which is also Joy.

Well… go on.  Get it out of your system.

Just don’t make any Joy to the World jokes.  I’m so over those.

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I really like what’s going on with these little gems.  I combined unsweetened coconut with sweetened condensed milk and toasted almonds… and I covered the whole thing in dark chocolate.  Seriously good.

But aren’t Almond Joys kind of a Grandpa candy bar?  No… that’s Baby Ruth… totally an old dude candy bar.

Homemade Almond Joy

makes about 30 little bars

Print this Recipe!

7 ounces sweetened condensed milk

1 cup powdered sugar

1 tablespoon pure vanilla extract

pinch of salt

2 1/2 cups unsweetened flaked coconut

30 almonds

about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes.  Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut.  The mixture will be thick.  Place mixture in the freezer for 3o minutes.  It’s easier to work with if it’s a little cold.

Line a baking sheet with parchment paper.  Remove the coconut mixture from the freezer.  With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick.  Press the logs together very well so they don’t crack when dipped.    Place the log on the lined baking sheet and continue until all of the coconut mixture is gone.  Rinse hands occasionally if they get too sticky.  Press an almond on top of each coconut log.  It might not completely stick.  That’s ok.  Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium  pot with two inches of water over a medium flame.  Bring the water to a simmer.  Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.  Stir the chocolate as it melts.  Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge.  Place one coconut almond log on a fork.  Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.  Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.  You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.  If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes.  Store in an airtight container at room temperature.  If you need to layer the candy in a container, use waxed paper to separate the layers.

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  1. Jordan

    August 25, 2017 at 7:21 am

    These are very delicious! I just have one question though. When I made these I stored them in the fridge, but if I left them sitting out for a few minutes the chocolate started to melt. I just used chocolate chips like in the recipe. So is there another type of chocolate that won’t melt when taken out of the fridge? Thx

    Reply
  2. Valeina Taber

    December 14, 2016 at 2:27 am

    I’m a chubby chick and I love my skinny jeans and almond joy bites. I’ve made this recipe before and I’m back at it for my Christmas candy gift boxes. Skinny jeans only look good if you believe they do. No one has perfect, Skinny Jean legs so put those jeans on with your favorite baggy top, grab your almond joy candies and dance to your favorite music. You are beautiful just the way you are!!!!!

    Reply
  3. Cherry

    October 25, 2016 at 12:52 pm

    I love mounds and my daughter loves almond joys. Went to the store to get ready for thanksgiving and Christmas cooking and before leaving I started to shut down my computer and there was the recipe for home made almond joys, Now that I’m back my counter is loaded with all kinds of ingredients for all kind of sweets including almond joys. I’ll go back and get some dark chocolate for homemade mounds for me.

    Reply
  4. LOOLOO

    March 1, 2016 at 5:50 pm

    Omg! thanks for the recipe. These are my favorite candies.

    Reply
  5. Kris

    December 18, 2013 at 5:59 pm

    I was looking for a gluten-free gift to make for a friend and when I came across these, I knew it was perfect – my friend loves Almond Joy, but we live in Canada and it’s not sold here! I made these with a good quality semi-sweet chocolate, and they were very much loved. I made them a bit too big though – they are quite sweet and once the chocolate gets on them, they get even bigger. Next time would use less sugar and make them smaller. I found freezing them before dipping in chocolate kept them together nicely – I also thought that with the coconut they’d be finicky, but not so!

    Reply
  6. Bonnie

    December 11, 2013 at 7:34 am

    How far in advance can I make these. I have my annual cookie swap on December 18th and would like to start as soon as possible. I have to make 12 dozen.

    Reply
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  2. Chocolate Almond Coconut Candy Treats – 3 ways! [vegan] | lavitasalato says:
    August 21, 2014 at 1:48 pm

    […] by Joy the Baker. I got 24 little […]

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  3. Gluten Free Holiday Treats | says:
    December 9, 2013 at 6:28 am

    […] Almond Joy’s […]

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  4. Homemade Almond Joys | MISS CANDIQUIK says:
    October 24, 2013 at 10:32 am

    […] This recipe was adapted from the fabulous, Joy the Baker. […]

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  5. Homemade Almond Joys | kellybaked says:
    April 21, 2013 at 6:25 pm

    […] I mentioned a couple of weeks ago that I made some Homemade Almond Joys.  I wanted to experiment with the recipe before posting it and am sure glad I did.  The modified version came out way better than the first. The original recipe is from my usual source of inspiration for all things sweet, Joy the Baker.  I actually didn’t seek her out this time around, her blog just happened to be the first one that popped up when I googled Homemade Almond Joys. See her recipe here. […]

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  6. Almond Joy Fudge + How-To Video | The Smart Cookie Cook says:
    April 12, 2013 at 10:35 am

    […] Almond Joy Fudge Adapted from the Fluff jar; Coconut topping adapted from Joy the Baker […]

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