Homemade mini Almond Joy candies are delicious as a sweet treat and can be packaged up as a party favor or hostess gift too!
Homemade Almond Joy
You can’t go wrong with the combination of chocolate and coconut, and almond. And if you can’t avoid eating the entire batch, 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 when they’re homemade?
DIY Gift Box
- Use an average sized cardboard jewelry box from the craft store.
- Wrap both pieces – the base and the lid – in fun gift-wrap or scrapbook paper.
- Place each chocolate candy in a mini cupcake liner and set alongside one another in the box. Fill the box and place the lid back on. Tie with a ribbon if you like, to keep the box closed securely.
- 7 ounces sweetened condensed milk
- 1 cup powdered sugar
- 1 Tablespoon Vanilla extract
- pinch of salt
- 2 1/2 cups unsweetened flaked coconut
- 30 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 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.