Homemade Almond Joys (Printable Version)
Sweet coconut and roasted almonds covered in melted semi-sweet chocolate with a creamy marshmallow blend.
# What You'll Need:
→ Confectionery
01 -
1 1/3 cups mini marshmallows (or 13 regular marshmallows)
02 -
1/2 cup light corn syrup
03 -
Pinch of salt
→ Filling
04 -
8 oz shredded coconut, sweetened or unsweetened
05 -
1 teaspoon vanilla extract
→ Garnish
06 -
25-30 whole roasted almonds
→ Coating
07 -
12 oz good quality semi-sweet chocolate or almond bark
# Step-by-Step Guide:
01 -
Combine corn syrup, marshmallows, and salt in a medium saucepan. Cook over medium heat, stirring constantly until marshmallows have fully melted. Continue stirring for an additional minute.
02 -
Remove from heat and mix in shredded coconut and vanilla extract. Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour until thoroughly chilled.
03 -
Line a baking sheet with parchment paper. Scoop chilled coconut mixture into small logs approximately the size of a large Tootsie Roll (or double for larger pieces). Place on parchment and press a whole almond on top of each log. Yield approximately 25 pieces.
04 -
Chill the formed logs in the refrigerator or freezer to firm up while melting the chocolate.
05 -
Place chopped chocolate in a microwave-safe bowl. Melt in 20-second intervals, stirring between each until smooth.
06 -
Dip each coconut log into melted chocolate, lift with a fork, and tap to remove excess chocolate. Place on parchment-lined tray and allow coating to set at room temperature or refrigerate.
# Additional Notes:
01 -
Chilling the coconut mixture thoroughly makes shaping easier and prevents melting during dipping.