Homemade Almond Joy candies

By Rita Jamshed Kapadia No comments

Homemade Almond Joy candies recipe

by Lylah Alphonse

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.

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.