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.
HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE
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
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-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 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
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) 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.
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- Line one or two muffin trays with cupcake liners and a cookie sheet with baking or parchment paper. In a large mixing bowl, add the coconut, icing or powdered sugar, condensed milk and vanilla and gently fold. Once the coconut is nice and wet, pop into the fridge for 15-30 minutes or until firm enough to roll into balls using your hands or a cookie scoop.
- Then spoon out tablespoons of the coconut mixture until you have roughly 14 balls and place them on your prepared tray. Pop your tray into the fridge. Then, heat your chocolate in the microwave, stirring between 30 seconds bursts, until fully melted. Get your coconut truffles out of the fridge. Pour one tablespoon of chocolate into your first cupcake liner.
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