Homemade Almond Joys
Homemade Almond Joys are a delightful treat! With a chewy coconut center, crunchy almonds, and rich chocolate, they’re a fun and customizable project.
Servings: 15 servings
Ingredients
- 1 1/3 cups mini marshmallows (or about 13 regular marshmallows)
- 1/2 cup light corn syrup
- a pinch salt
- 8 ounces shredded coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
- 25-30 whole roasted almonds (roasted almonds are preferred)
- 12 ounces good quality semi-sweet chocolate (or almond bark)
Instructions
- In a large mixing bowl, combine the mini marshmallows, light corn syrup, a pinch of salt, shredded coconut, and vanilla extract. Use a spatula to mix everything together until well combined. The mixture should be sticky and hold together.
- Using your hands, take small portions of the coconut mixture and shape them into rectangles or bars, about 1 inch wide and 2 inches long. Place them on a parchment-lined baking sheet. You should have around 12-15 bars.
- Press one whole roasted almond into the center of each coconut bar.
- Place the baking sheet in the refrigerator for about 30 minutes to allow the bars to firm up.
- While the coconut bars are chilling, melt the semi-sweet chocolate using a double boiler over low heat or in the microwave in 30-second intervals, stirring in between until smooth.
- Once the coconut bars have set, remove them from the refrigerator. Using a fork, dip each bar into the melted chocolate, coating it thoroughly. Allow any excess chocolate to drip off before placing the bars back on the parchment paper.
- After dipping all the bars, place the baking sheet back in the refrigerator for about 15-20 minutes, or until the chocolate has completely set.
Equipment
- Mixing bowls
- Spatula
- Baking Sheet
- Double Boiler
- Cooling rack
Notes
- Be sure to use high-quality chocolate for the best flavor.
- Store any leftover coconut mixture in an airtight container for future use.
- These candies can be made ahead of time and stored until you're ready to enjoy them.