Delicious Homemade Almond Joys

This homemade Almond Joys recipe captures the classic candy bar flavor with fresh ingredients you can control. It’s perfect for enjoying a nostalgic treat made from scratch and customizing with your favorite chocolate or nuts. The process is straightforward enough for a cozy weekend project yet impressive enough to share with friends.

I first made these when I wanted a nutty chocolate treat without additives and now they are a requested favorite every holiday season.

Ingredients

• Mini marshmallows: about 1 1/3 cups or 13 regular marshmallows acts as the sticky sweet binder for the filling, go for fresh marshmallows
• Light corn syrup: half a cup keeps the mixture smooth and chewy without crystallizing
• Pinch of salt: enhances the sweetness and balances flavors
• Shredded coconut: 8 ounces sweetened or unsweetened the main flavor and texture component, choose fresh shredded coconut for best results
• Vanilla extract: 1 teaspoon adds warmth and depth to the coconut layer
• Whole almonds: 25 to 30 roasted preferred roasting brings out their richness and crunch
• Good quality semi-sweet chocolate: 12 ounces melts smoothly and offers a perfect bittersweet coating, almond bark works but chocolate is tastier

Instructions

Combine ingredients:

In a medium saucepan over medium heat combine the corn syrup, marshmallows, and a pinch of salt. Stir constantly until the marshmallows completely melt and the mixture is smooth. Continue stirring for about one more minute so everything is fully combined and no sticky spots remain. This step creates the base for your chewy coconut filling.

Mix in coconut and vanilla:

Remove the pan from the heat. Immediately stir in the shredded coconut and vanilla extract until the mixture is evenly coated. Transfer this sticky coconut mixture into a bowl and cover it. Place the bowl in the refrigerator and chill for at least one hour or until the mixture is firm and easy to handle. You can prepare this part a few days ahead for convenience.

Form logs:

Line a baking sheet with parchment paper. Remove the chilled coconut mixture from the fridge. Using your hands or a spoon scoop small logs roughly the size of a fat tootsie roll. If you prefer larger Almond Joys fit two almonds on top instead of one. Place each log onto the parchment-lined baking sheet and press a whole almond firmly on the top of each. You should get about 25 small treats from this batch.

Chill logs:

Put the baking sheet with the almond-topped coconut logs back into the refrigerator or freezer to keep cold while you melt the chocolate. The colder the coconut pieces are, the easier they are to coat in chocolate without melting or losing shape.

Melt chocolate:

Chop the chocolate finely and put it into a microwave safe bowl. Heat the chocolate in 20-second bursts stirring after each until smooth and fully melted.

Coat logs:

Using a fork dip each coconut log individually into the melted chocolate. Lift each with the fork and gently tap off extra chocolate on the side of the bowl. Place the coated Almond Joys back on parchment paper and let them set at room temperature or in the refrigerator until firm.

My favorite part is pressing the roasted almond on each coconut log. It reminds me of baking with my grandmother who insisted on making everything from scratch. Those memories make each bite more special and meaningful.

Storage Tips

Store your homemade Almond Joys in an airtight container at room temperature if eating within a few days. For longer storage keep them in the fridge to maintain freshness or freeze in a single layer on parchment then transfer to a freezer bag for up to two months. Always thaw in the fridge before serving to avoid condensation on the chocolate coating.

Ingredient Substitutions

Maple syrup or honey can work instead of light corn syrup though texture will be a bit different and sweeter. Unsweetened shredded coconut is great for lower sugar versions, just add an extra teaspoon of vanilla to balance. Pecans or walnuts can replace almonds if you prefer a different nutty crunch.

Serving Suggestions

These Almond Joys are fantastic on their own with coffee or tea. They pair beautifully with a scoop of vanilla ice cream or alongside fresh fruit for a light dessert. Wrapped in decorative paper they make thoughtful homemade gifts during holidays or special occasions.

This recipe is a perfect blend of nostalgic flavors and homemade goodness that your friends and family will adore.

FAQs about Recipes

→ What type of marshmallows works best?

Mini marshmallows melt evenly and faster, but regular marshmallows can also be used by chopping into smaller pieces for smooth texture.

→ Can I use unsweetened shredded coconut?

Yes, unsweetened coconut offers a less sugary, more natural flavor that balances well with the sweetened ingredients.

→ What’s the best chocolate choice for coating?

Good quality semi-sweet chocolate or almond bark melts smoothly and provides a rich, balanced sweetness to complement the coconut and almonds.

→ How should I store these treats?

Keep them refrigerated in an airtight container to maintain freshness and prevent the chocolate from melting in warm temperatures.

→ Is it possible to prepare ahead of time?

Yes, the coconut mixture can be refrigerated for days before shaping and dipping, allowing flexible preparation timing.