COCONUT ALMOND CANDY
The secret ingredient in this homemade candy is a true surprise-no one tasting these delicious morsels will guess what's in the sweet, creamy filling! -Katrina Smith, Lawrence, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 61mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT ALMOND CANDIES
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
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 ALMOND CANDY CUPS (HOMEMADE ALMOND JOY)
Provided by The Coconut Mama
Yield 18
Number Of Ingredients 7
Steps:
- Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.
- Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.
- Place the molds in the refrigerator or freezer to set, about 1 hour.
- Once the coconut almond cups are solid you can melt the chocolate for the topping.
- In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.
- Melt over low heat.
- Evenly pour chocolate over the coconut and almond cups.
- Place a whole sprouted almond on top of each cup.
- Refrigerate cups for 1-2 hours or until completely set.
COCONUT-AND-ALMOND CANDY
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
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.
COCONUT (ALMOND) JOYS
These do not look like Mounds or Almond Joys, but the taste is very similar. I make these every Christmas along with my cookies and they are very easy and quick to make. They are very pretty on a tray when placed in decorated mini muffin liners.
Provided by Karen..
Categories Candy
Time 30m
Yield 36 candies
Number Of Ingredients 5
Steps:
- Combine melted butter, sugar and coconut and mix well.
- Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
- Flatten each ball slightly by making an indentation in the center with thumb or finger.
- Fill centers with melted chocolate.
- Place an almond half or sliver on top, if desired.
- Chill until firm and store in refrigerator.
COCONUT ALMOND FONDANT CANDY
These are so yummy!! If you like Almond Joys, you have to try them. They can be shaped into balls or larger "eggs" for Easter.
Provided by Marg CaymanDesigns
Categories Candy
Time 30m
Yield 200 candies
Number Of Ingredients 7
Steps:
- Mix butter and sugar.
- Add milk and vanilla.
- Mix in nuts and coconut.
- Shape into 1 inch balls and dip in melted chocolate chips.
COCONUT CANDIES
Chewy coconut candies are made with just milk, sugar, coconut and vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
- Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g
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4.7/5 (15)Total Time 50 minsServings 28Calories 220 per serving
- In a large bowl, beat together the water, butter, sugar, salt, and coconut milk powder until thick and smooth, scraping the bottom and sides of the bowl as necessary., Add the coconut and stir to combine., Scoop the mixture by tablespoonfuls (a tablespoon cookie scoop works well here), and shape into round mounds.
- Place on parchment-lined baking sheets, topping each mound with 2 almonds., Freeze the candies for 30 to 60 minutes, until they're firm enough to handle easily., Coat the candies with the melted chocolate, and place back on the baking sheets.
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