This recipe for homemade Almond Joy is super simple and they turn out amazing! Almond Joy happens to be one of my favorite candy bars and so to have a homemade version is a little bit dangerous because I want to eat the entire recipe! It’s got some versatility so you can add more of the things you love (like I did). I adapted the recipe from this one I used for my Big Hero 6 party and they are divine!
For some reason when it is spring I want anything with coconut in it. I have visions of dyed shredded coconut mimicking the grass in Easter desserts. These add three of my favorite things: almonds, chocolate and coconut. There’s not too far you can go wrong with that!
Just melt 4 TBSP of butter in a medium saucepan over low heat. Once it’s melted turn off the heat and add 1/4 c. milk and 1 tsp. of Vanilla extract. Stir it all up and add 2 cups of Confectioners Sugar in 1/2 cup increments stirring each time until smooth. Then add in 3 cups of shredded sweetened coconut and 1/2 cup toasted sliced Almonds, mix it to combine. Scoop 1-2 tablespoons at a time onto a Parchment Paper lined baking sheet. You can form them into whatever shape you want, but I “tried” to get them into the shape of an oval. If you’re really particular about it, you could pack them into a small cookie cutter. Allow to chill in the freezer for 45 minutes. You want them really firm and cold when you dip them.
(side note: I add sliced almonds to the recipe because I like almond in every bite. If you want to be more authentic, you can omit them from the recipe and place a whole almond on top of each mound before you chill them)
Melt 1/2 cup of milk chocolate chips in the microwave, stirring every 20 seconds until fully melted. Dip the bottom of each coconut mound and return to the baking sheet. Chill in the freezer for an additional 30 minutes.
Melt an additional 1/2 cup of chocolate chips and dip the top half of the coconut mounds to cover the entire surface. Return to baking sheet and chill until you are ready to serve.