Almond Joy Balls Recipes

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

Ingredients

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

HOMEMADE ALMOND JOY CANDY BARS

Homemade Almond Joy Candy Bars image

These Homemade Almond Joys are a family favorite! They are so delicious and easy to make! My husband likes these better than the actual candy bar.

Provided by Emily Walker

Categories candy Dessert

Time 1h5m

Number Of Ingredients 7

Ingredients

1/2 cup light corn syrup ((such as Karo))
1/4 teaspoon salt
10 large marshmallows (exactly 10 or the consistency is off)
2 cups shredded coconut (not flakes) ((it's better if you chop it more finely in a food processor))
1/2 teaspoons vanilla
roasted almonds
1 bag Ghiradelli semi-sweet chocolate chips ((they are worth the extra money))

Steps:

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted.
Continue to stir over heat for an additional minute.
Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
In the meantime, melt the chocolate chips. I like to do the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water.
Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals and press an almond into the top.
Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.For Homemade Mounds: omit the almond and use dark chocolate chips.

Nutrition Facts : Calories 187 kcal, Carbohydrate 18 g, Protein 1 g, Fat 13 g, SaturatedFat 12 g, Cholesterol 1 mg, Sodium 59 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

ALMOND JOY BALLS

Almond Joy Balls image

Make and share this Almond Joy Balls recipe from Food.com.

Provided by Lali8752

Categories Candy

Time 30m

Yield 20-24 pieces

Number Of Ingredients 5

Ingredients

3/4 cup cooked, drained, mashed potato (plain-no butter etc)
4 cups sweetened coconut
1 (1 lb) box powdered sugar
1 -2 teaspoon almond extract
chocolate (to melt)

Steps:

Drain a cooked potato and mash with a fork in large bowl.
Work in powdered sugar, add coconut and extract.
be sure to mix well.
Roll in balls or logs and chill.
Dip in melted chocolate.
If it becomes sticky while rolling in balls just chill again.

CALIFORNIAS ALMOND JOY COOKIE BALLS

Californias Almond Joy Cookie Balls image

A simple cookie for when you are in the mood for chocolate and coconut but want something fresher than a candy bar that may have been sitting on the store shelves for three months, these are made with one of Californias favorite nuts, the Almond.

Provided by JanetB-KY

Categories Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 5

Ingredients

2 ounces unsweetened chocolate squares
1 (14 ounce) can sweetened condensed milk
3 cups sweetened flaked coconut
1 teaspoon vanilla extract
36 whole blanched almonds

Steps:

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper that has been lightly greased.
In the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. Microwave cook times vary; you know your oven better than I do, so no specific cook times; just until melted and smooth.
Pour the chocolate mixture over the coconut in a large bowl. Stir in the vanilla. Mix well until the coconut is completely coated.
Drop dough by teaspoonfuls onto the prepared baking sheet. Top each cookie with an almond, pressing down slightly.
Bake at 350 degrees for ten to twelve minutes. Check at about 8 minutes though as the bottoms tend to burn easily. Double panning is a good idea if they still seem doughy but bottoms are done.
Let cool on pan for one minute, then transfer to cooling rack and cool completely.

Nutrition Facts : Calories 82.5, Fat 4.5, SaturatedFat 3.5, Cholesterol 3.8, Sodium 34.7, Carbohydrate 10.2, Fiber 0.6, Sugar 9.4, Protein 1.3

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