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.
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.
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
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.
Joni Aquino
SO SIMPLE. we don’t have that candy here in the Philippines which sucks because I love EVERYTHING with dark chocolate, almond or coconut in it. I’m sure those three combined would be just..orgasmic. thanks for this recipe! can’t wait to try it out
Lisa Frank
Hi Joy,
I made these today as “truffles” because I was feeling lazy…and they worked perfectly! I used regular sweetened flaked coconut and it was no problem. I put liners in mini muffin tins {but also tried the liners just on a cookie sheet and they held up fine}, put a little chocolate in the bottom, slightly flattened a ball of coconut to fit on top, added an almond and then poured chocolate over the top. Mini=cute!
Oh, and if anyone wants a tip for mess-free chocolate coating, try Wilton’s Easy-Pour Candy Funnel. No dipping, no messy fingers, no dripping–easy and quick!
P.S.–Has anyone tried FREEZING these? I made a double batch, so if they can’t be frozen, I guess my husband’s office will be very happy with homemade treats this week! :-)
Joy (for real!)
These are sooo yummy! Like Dale, I used all organic ingredients–yes, there is an organic sweetened, condensed milk! I only coated the top of them because I didn’t want to be messy and it was plenty good.
Sandra
Hi Joy!
I’ve been wanting to make these ever since you posted the recipe back in October. (I think that’s how long ago it was). Anyway, I have not been able to find unsweetened coconut. Can these be made with sweetened coconut (and reduce the amount of sugar in the recipe)? I hope you are reading these comments ‘cuz I really want to make these.
Thanks Joy, you’re the greatest! Can’t wait for your cookbook!!!!
Sandra
Niki
You ROCK!!!
Cissy LALA
Can’t wait to try! damn they look so good!