Instructions

• In a medium saucepan combine 1/2 cup light corn syrup, 1 1/3 cups mini marshmallows (or about 13 regular marshmallows), and a pinch of salt. Cook over medium heat, stirring constantly, until the marshmallows are completely melted and smooth. Continue stirring for about 1 minute more.
• Remove the pan from the heat and stir in 8 ounces shredded coconut and 1 teaspoon vanilla extract until evenly combined.
• Transfer the coconut-marshmallow mixture to a bowl, cover, and refrigerate for at least 1 hour, or until well cooled and firm.
• Line a baking sheet with parchment paper.
• Using a spoon or small scoop, portion the chilled coconut mixture into small logs about the size of a fat Tootsie Roll (or double that size if you prefer larger pieces that can hold 2 almonds). Place the logs on the parchment paper with a little space between them. This should make about 25 small almond joys.
• Press one whole almond on top of each coconut log (use 25–30 whole almonds as needed). If you made larger pieces, press two almonds on top of each instead.
• Return the baking sheet to the refrigerator or place it in the freezer while you melt the chocolate; colder logs are easier to coat.
• If using chocolate bars, chop the 12 ounces of good-quality semi-sweet chocolate (or break the almond bark into pieces). Place the chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring after each increment, until the chocolate is fully melted and smooth.
• Working one piece at a time, use a fork to dip each chilled coconut log into the melted chocolate, fully coating it. Lift with the fork and gently tap the fork on the edge of the bowl to let excess chocolate drip off.
• Place the coated candies back onto the parchment-lined sheet, keeping the almond facing up. Repeat until all pieces are coated.
• Allow the chocolate to set at room temperature, or refrigerate the tray until the chocolate is firm.