Almond Joy Minis Recipe

Hello Liz on Call Friends! I am Laura and I blog over at Pink Cake Plate! I am so happy to be here today! So I share a lot of yummy and easy recipes and crafts. We’re all busy so if I can find a way to make something a little easier then I am all over it! Liz and I have been bloggie friends for a long time and I just love her! I am so grateful to call her friend! So if your needing a yummy and easy treat to make! These Almond Joy Mini’s are crazy good!

This is a super easy no cook, no bake recipe! It just needs a little refrigeration! The coconut and almonds are cloaked in Chocoley Bada Bing Bada Boom Chocolate! I will warn you this will make a lot of these candies and you have to be careful not to eat them all! But all in all this is such an easy recipe!

Now if you don’t like almonds you can use a different nut or leave it out all together!

Coconut Almond Bites

Author: Laura Petersen

Ingredients

24 oz shreded coconut
14 oz can sweetened condensed milk
2 C powdered sugar
1 t vanilla
24 oz melted milk Chocoley Bada Bing Bada Boom Chocolate
1.5-2 c whole almonds You will need one for each candy

Instructions

Place sheet of parchment paper on baking sheet, set aside.
In large bowl stir together coconut, condensed milk, powdered sugar, and vanilla until blended.
With a small scoop or teaspoons drop walnut size scoops of candy on parchment paper covered baking sheet. When done making scoops carefully roll each scoop into a ball and place back on sheet. Place one whole almond on each ball of candy and press into candy. After I did this I went back and packed the coconut around the almond a bit so the almond would stay in the candy. Place in freezer for 10-20 minuets to harden. These will not get rock hard but will set up a bit. While in the freezer, melt your chocolate. Melt chocolate in microwave in 20 second intervals stirring in between each interval. When chocolate is melted dip candies in chocolate with a fork. Make sure to cover the candy completely. Gently tap the fork on the side of bowl to let excess chocolate drip off candy. Carefully place candy back on parchment paper. Repeat until all candies are coated in chocolate. Re-melt chocolate as needed in order to cover all candies. Place in freezer to set chocolate.