For as long as I can remember, I've been making coconut candies at Christmas time. I drizzle them with chocolate and the most common thing I hear is that they taste just like Almond Joy candy bars, but better. While I was pondering a sweet to make for Easter, I remembered these coconut treats and decided to see if I could add an almond and make them even closer to the original.
I initially made them in tiny cupcake liners and then found myself getting all crafty and forming others into egg shapes around the almonds. (Yeah, I know, WHAT was I thinking? I am not that food blogger!) It was a messy process, but really not that time consuming in the end. If you decide to try the egg-shaped Almond Joy idea, chill the coconut mixture for 10-15 minutes before squeezing it into shape around the almonds. Then chill the coconut wrapped almonds in the freezer for an hour, before dipping them in the chocolate.
* Just a note: I made half of these with coconut oil mixed into the chocolate and the other half without. I preferred the thinner chocolate coating created by the coconut oil. However, it does make for a messier candy, because the shell melts more quickly in your hands.
Homemade Almond Joys with Dark Chocolate
Yield: 36 1 candy cups or 18 egg-shaped candies
(printable recipe)
[1]
1 1/4 cup shredded 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
Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together. Melt the chocolate 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!
* I found this homemade substitute for condensed milk[2] and considered trying it myself, but I ran out of time. The ingredients for condensed milk should be listed on the can as only milk and sugar, so I was fine with using that in this recipe. Here is a dairy-free coconut version[3] to try as well.
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ONE YEAR AGO TODAY: Coconut Milk Banana Smoothie Ice Cream[5]
References
- ^ (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
- ^ homemade substitute for condensed milk (www.kitchenstewardship.com)
- ^ dairy-free coconut version (www.beyondthepeel.net)
- ^ Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
- ^ ONE YEAR AGO TODAY: Coconut Milk Banana Smoothie Ice Cream (www.barefeetinthekitchen.blogspot.com)
Source : http://www.barefeetinthekitchen.com/2013/03/homemade-almond-joys-with-dark-chocolate-recipe.html
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