Homemade Almond Joy candies recipe
On “Cooking Is Cheaper Than Therapy”
1 cup shredded, sweetened coconut
3 Tablespoons sweetened condensed milk
1/2 teaspoon vanilla
36 roasted, unsalted, whole almonds
2 cups semi-sweet chocolate chips
1 Tablespoon coconut oil
12 to 16 cupcake liners
Arrange cupcake liners on a cookie sheet or tray that fits in your refrigerator.
In a small bowl, mix together the coconut, sweetened condensed milk, and vanilla.
Scoop out heaping teaspoons of the coconut mixture, rolling each between your palms to form a ball (it’ll be sticky). Place the balls on a plate and set aside.
In a double boiler, melt together the chocolate chips and coconut oil, stirring often. (Or melt them in the microwave, 2 minutes at 50 percent power, stirring every 30 seconds).
Spoon a teaspoon-size dollop of melted chocolate into a cupcake liner. Press a ball of the coconut mixture into the chocolate in the cupcake liner, so the chocolate spreads out and a little bit up the sides.
Place three almonds on top of the coconut mixture, and cover with 1 to 1 1/2 teaspoons of melted chocolate. Use a small spatula to spread the chocolate over the coconut and almonds.
Repeat with all of the other cupcake liners.
Refrigerate the candies until firm, about 15-20 minutes.