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Coconut Almond Joy

Coconut Almond Joy

Maria G. Brooks
Coconut Almond Joy is a homemade version of the classic candy bar, featuring a chewy coconut filling with toasted almonds, all dipped in smooth, melted chocolate.
This treat brings together the perfect balance of sweetness, crunch, and rich chocolatey goodness in every bite.
It’s simple to make, customizable, and perfect for parties, gifting, or satisfying a sweet craving.
Nutrition Facts (per serving)
Calories: 200 kcal, Total Fat: 14g, Saturated Fat: 9g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 20mg
Total Carbohydrates: 19g, Dietary Fiber: 2g, Sugars: 17g, Protein: 2g, Vitamin D: 0mcg, Calcium: 14mg, Iron: 2mg,Potassium: 100mg
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American, Candy
Servings 12 Piece
Calories 200 kcal

Equipment

  • Mixing Bowl: 1 (for combining coconut and condensed milk)
  • Baking Sheet: 1 (lined with parchment paper)
  • Microwave-Safe Bowl: 1 (for melting chocolate)
  • Fork or Dipping Tool: 1 (for dipping coconut logs in chocolate)
  • Freezer: 1 (for chilling logs)

Ingredients
  

  • Sweetened Shredded Coconut – 2 ½ cups 240g
  • Sweetened Condensed Milk – 1 cup 300g
  • Whole Almonds – 12 1 per log
  • Semi-Sweet or Dark Chocolate – 8 oz 225g
  • Butter – 1 tablespoon 14g
  • Vanilla Extract Optional – 1 teaspoon (5ml)

Instructions
 

Prepare the Coconut Mixture:

  • In a large mixing bowl, combine the shredded coconut and sweetened condensed milk.
    Stir until fully mixed and sticky.

Shape the Coconut Logs:

  • Scoop out about 1 tablespoon of the coconut mixture and form it into a small rectangular log shape.
    Repeat with the remaining mixture and place each log on a parchment-lined baking sheet.

Add the Almonds:

  • Gently press one almond on top of each coconut log.
    Place the baking sheet in the freezer for 15–20 minutes to set and firm up.

Melt the Chocolate:

  • In a microwave-safe bowl, melt the chocolate and butter in 30-second intervals, stirring in between, until smooth and fully melted.

Dip the Logs in Chocolate:

  • Using a fork or dipping tool, dip each chilled coconut log into the melted chocolate, coating it completely.
    Allow excess chocolate to drip off before returning it to the parchment paper.

Set and Serve:

  • Allow the chocolate to set at room temperature or place the baking sheet in the fridge for faster results.
    Once the chocolate is hardened, enjoy immediately or store in an airtight container.

Notes

  • Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. You can also freeze them for longer storage (up to 3 months).
  • Customizations: Feel free to swap the almonds for other nuts, or omit them altogether for a nut-free version. You can also use dairy-free chocolate for a vegan-friendly option.
  • Chocolate Options: Experiment with different chocolates such as milk chocolate or white chocolate for a different flavor experience.
Keyword Coconut Almond Joy