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Almond Joy Recipe (or Mounds) | Dark or Milk Chocolate | Easy & Tasty

December 18, 2010
almond joy recipe

Almond Joy Recipe (or Mounds) | Dark or Milk Chocolate

Looking to make your own Almond Joy Bar?  Almond Joys are the best!  Especially if you can have the almond and the darker chocolate.

Here is a simple, quick and tasty Almond Joy recipe you can make in your own kitchen.  It’s amazingly tasty.  Chocolate with coconut…how can you go wrong?

Homemade Almond Joy -makes about 30 little bars

  • 14 ounces sweetened condensed milk
  • 2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • pinch of salt
  • 5 cups unsweetened flaked coconut
  • 60 almonds

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.

Stir in the unsweetened coconut. The mixture will be thick.

If you don’t have a cookie scoop, then place mixture in the freezer for 30 minutes. (It’s easier to work with if it’s a little cold.) If you do have a cookie scoop, you don’ t have to chill the mixture, you can simply scoop out all your balls and then split the balls in half and shape into the bars.

Line a baking sheet with parchment paper or tin foil sprayed with Pam.  With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don’t crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone.

If your fingers are wet, they shape very nicely. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log.  If you tuck the pointed tip of the almond into the coconut, it helps the almond to stick.

The Fun Dipping Part

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.

If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Enjoy!  And give a couple away to a neighbor in a pretty box with a ribbon.

One Comment leave one →
  1. Anonymous permalink
    April 30, 2015 12:36 pm

    You didn’t put the chocolate on the ingredients list. How much?

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