Almond Joy Candies

Delightful mouthfuls of moist coconut and toasted almond covered in dark chocolate. Tastes just as your favorite Almond Joy or Bounty bar!

Almond Joy bars or Bounty bars? Whatever you fancy, you will fall for these lovely coconut candies which just tastes the nearest you can come to your favorite bar. These delicious coconut candies are so easy to make and they serve a great deal of goodness to your sweet cravings. With only a few ingredients and a whisk, you are not far from biting into a mouthful of delight.

We can not really get enough of sweets, can we? We all have a sweet tooth quite more than we may like to admit. The morning cravings, or the after-dinner cravings or maybe the late night cravings, when we sneak into the kitchen and searches through all the cabinets and shelfes again and again in hope to find something.. anything.. just a bite of something sweet that could possibly be hidden somehwere in a corner. But sadly, at times you are just left with sheer disappointment.

So, why not make a large batch of something sweet and store it away for your late night cravings? These Almond Joy candies are so delicious that the danger here is you may not make yourself stop from eating them... to keep anything for later. The soft and moist coconut blended with condensed milk and the toasted almond covered in dark chocolate.. Mmmm. But if you really can keep your hands off them all, then arrange them in cute muffin cases, pack them up in some cellophane and finish with a cute pink ribbon and there you have the best gift ever to delight someone!

Almond Joy Candies

Recipe from Passion4Baking

Makes about 25 candies

...........................................................  INGREDIENTS  ...........................................................

25 almonds, whole

225 ml / 1 cup condensed milk

1 tbsp vanilla extract

110 g / 1 cup icing sugar

200 g / 2 cups coconut, dessicated

Coating

150-200 g / 1 cup chocolate, dark
1 tbsp vegetable oil

...........................................................  PREPARATION  ...........................................................

1 Toast the almonds on a baking tray in the oven for about 7 minutes at 180 C, leave to cool

2 Pour the condensed milk in a medium sized bowl and stir in the icing sugar and vanilla extract until well blended using a whisk

3 Add in the coconut, blend well and put the bowl into the freezer for about 30 minutes (the dough will firm up)

4 Roll out 25 small equal sized balls out of the dough and press an toasted almond on the top of each and arrange them on a tray

5 Place the tray in the freezer for atleast 1 hour

6 Melt the chocolate in the microwave, over a double-broiler on in a pan, stir in the oil until well blended and let cool

7 Dip each ball in the melted chocolate and place on parchment paper (decorate with sprinkles if you want)

8 Let cool in the refrigerator until the chocolate is firm

Store in an air-tight container in the refrigerator 

Mmmm.. delicious!