Coconut Almond Candy Cups Homemade Almond Joy Recipes

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HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE



Homemade Almond Joys with Dark Chocolate image

Rich, chocolatey and nutty with plenty of light, flaky coconut, Almond Joy candy bars are easier than you'd expect to make at home.

Provided by Mary Younkin

Categories     Snack

Time 7m

Number Of Ingredients 7

1 1/4 cup shredded sweetened coconut
1/4 cup sweetened condensed milk *
1/2 teaspoon vanilla
18-36 roasted almonds
2 cups dark chocolate chips (or the chocolate of your choice)
Optional: 2 tablespoons coconut oil
36 tiny cupcake liners (about 1" in size)

Steps:

  • Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
  • Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
  • Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
  • Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

Nutrition Facts : Calories 79 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 4 g, Sodium 21 mg, Sugar 5 g, ServingSize 1 serving

COCONUT ALMOND CANDIES



Coconut Almond Candies image

I love Christmas candy, and these simple but special chocolates are among my favorites. They're easy to assemble in paper-lined muffin cups.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3-1/2 dozen.

Number Of Ingredients 8

2 cups sweetened shredded coconut, chopped
3 tablespoons sweetened condensed milk
3 tablespoons confectioners' sugar
2 teaspoons butter, softened
1 package (12 ounces) semisweet chocolate chips, divided
8 ounces white candy coating
1 tablespoon shortening
1 package (2-1/4 ounces) unblanched almonds

Steps:

  • In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.

Nutrition Facts :

COCONUT-AND-ALMOND CANDY



Coconut-and-Almond Candy image

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home.

Provided by Anita Chu

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Halloween     Coconut     Almond     Candy Thermometer     Double Boiler     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield candies

Number Of Ingredients 7

7 fluid ounces sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/4 cups confectioners' sugar
14 ounces sweetened flaked coconut
1/2 cup whole almonds, toasted
16 ounces milk chocolate or coating chocolate

Steps:

  • 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
  • 2. Combine condensed milk, vanilla extract, and salt in a bowl.
  • 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
  • 4. Add coconut and stir until combined.
  • 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
  • 6. Using a sharp chef's knife, cut the candy into small rectangles.
  • 7. Line a baking sheet with parchment or wax paper.
  • 8. Melt and temper the chocolate, or simply melt the coating chocolate.
  • 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
  • 10. Refrigerate candy for 30 minutes or until the chocolate has set.

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