Description
Homemade Almond Joy candies are a delightful treat combining a sweet coconut filling with whole almonds, all coated in rich bittersweet chocolate. This no-bake candy recipe is easy to prepare, perfect for satisfying your sweet tooth with a classic flavor combo reminiscent of the popular candy bar.
Ingredients
Coconut Filling
- 1/2 cup sweetened condensed milk or cream of coconut
- 2/3 teaspoon vanilla
- Pinch of salt
- 1 1/2 cups powdered sugar
- 3 cups sweetened coconut flakes
- Whole almonds, as needed
Chocolate Coating
- 2 cups bittersweet chocolate pieces
- 2 tablespoons vegetable oil
Instructions
- Prepare Baking Sheet: Line a sheet pan with parchment paper and set it aside to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the sweetened condensed milk (or cream of coconut), vanilla, and a pinch of salt until well blended.
- Add Dry Ingredients: Stir in the powdered sugar to the wet mixture thoroughly, then add the sweetened coconut flakes and mix well until fully combined.
- Form Coconut Logs: Scoop small portions of the coconut mixture into your palm, roll each into a log shape, and place onto the parchment-lined baking sheet. Flatten slightly with your fingertips.
- Add Almonds: Press one whole almond onto the top of each coconut log to create the signature Almond Joy look.
- Chill Filling: Refrigerate the shaped coconut logs until firm, about 1 hour.
- Melt Chocolate: In a medium microwave-safe bowl, combine the bittersweet chocolate pieces and vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Dip Bars: Using a fork, dip each chilled coconut piece into the melted chocolate, ensuring it is well coated. Tap the fork lightly on the side of the bowl to remove any excess chocolate.
- Set Candies: Place the chocolate-coated bars back on the parchment-lined pan and allow the chocolate to set completely at room temperature or in the refrigerator.
Notes
- Substitute cream of coconut for a richer, tropical flavor.
- Use bittersweet or semi-sweet chocolate depending on your sweetness preference.
- Ensure coconut logs are firm before dipping to prevent them from falling apart.
- Store candies in an airtight container in the refrigerator for up to 2 weeks.
- To speed up chocolate setting, place the candies in the fridge after dipping.
