Mini Almond Joy Candies


by Lisa Thiele

Sometimes you feel like a nut…that’s when it’s time to make your own Mini Almond Joys!
 I don’t believe you can go wrong with the combination of chocolate and coconut, and then throw in an almond – sold! If you can avoid eating the entire batch, trust me, it’s not as easy as you might think, then might I suggest you surprise someone special with a box of these mini almond joys? Who doesn’t love a box of chocolates, especially homemade?
Homemade Almond Joy {Recipe adapted from Joy the Baker}
• 7 ounces sweetened condensed milk
• 1 cup powdered sugar
• 1 Tablespoon Vanilla extract
• pinch of salt
• 2 1/2 cups unsweetened flaked coconut
• 30 (or so) almonds
• about 20 ounces semi sweet chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
To toast the almonds, spread them onto a separate {unlined} baking sheet and toast for about 10 minutes. Don’t go too far, it doesn’t take long to go from toasted to burnt. Remove from oven and let cool.
In a medium bowl, mix together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut, until combined. Yes, the mixture will be thick. Place mixture in the freezer for 30 minutes – it’s easier to work with when it’s cold.
Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little ball about 2 Tbsp.
Pressing firmly, make sure the balls are compact that way they don’t crack when dipped. Place the balls on the lined baking sheet and continue until you’ve gone through the remaining coconut mixture.
Warning, your hands will get sticky and may need to wash on occasion. Press an almond on top of each coconut ball. It’s okay if they don’t completely stick. Place the baking sheet in the fridge to chill while you melt the chocolate.
Place a medium size saucepan; add about two inches of water over a medium heat. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.
Make sure the bowl is about 1 inch from the boiling water. Stir the chocolate as it melts. Turn the heat off once the chocolate has melted but recommend keeping the bowl of melted chocolate over the hot water.
Remove the coconut candies from the fridge. Place one coconut almond ball on a fork. Use a spoon to scoop a bit of chocolate over the almond. That way the almond will stick to the candy and not fall off as you dip. Lower the fork into chocolate and spoon chocolate over candy to coat. Lift fork and let the chocolate. Place on the lined baking sheet. 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.
For the box – take an average sized {retail} jewelry box and wrap both parts in fun {gift-wrap or scrapbook} paper. Place each chocolate in a mini cupcake liner and set alongside one another in the box. Fill the box (single layer) and cover with the wrapped lid.
all styling & photography by With Style & Grace

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  1. HiLLjO says

    YUM! You don't have to chocolate cover the almonds on this homemade version like the factory does cuz I'm sure they won't last long enough for the nut to get soggy from coconut oils!

  2. Save the Date for Cupcakes says

    I have every single thing to make these! I am sooooo making them!

  3. ~Isabel says

    Are you kidding me?!?

    Dang, i so wish i lived next door to you….

    This post made me, a long time lurker, come out, LOL….

  4. Cricket says

    OMgosh I love ANYTHING coconut and when you add chocolate it just gets better. Can't wait to try them!

  5. Lissa (The Wedding Bistro at Bellenza) says

    Had to look at the photo again when I read "home made"! These look fabulous…and are sure to be delicious. Such pretty packaging, too!

  6. Save the Date for Cupcakes says

    So~ I started making these today. Already burned the almonds (like you said not to), didn't have dark chocolate morsels (had to tear open a whole bag of kisses one by one), and used coconut milk (that's all I had on hand). Sounds like it's working out perfectly don't ya' think? I'll keep you posted;)