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Delicious homemade Almond Joys topped with dark chocolate and almonds.
Clara Whitley

Homemade Almond Joys

Delightful homemade treats combining creamy coconut, crunchy almonds, and rich dark chocolate, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Coconut Mixture
  • 1 cup shredded unsweetened coconut Provides the main texture and flavor.
  • 1/4 cup sweetened condensed milk Can be substituted with natural sweetener for a healthier version.
  • 1/2 tsp vanilla extract Enhances the flavor.
Toppings
  • 10 whole almonds Provides crunch and flavor.
Chocolate Coating
  • 1 cup dark chocolate chips Use milk chocolate chips if preferred.
  • 1 tbsp coconut oil Optional, for a smoother chocolate coating.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper.
  2. In a bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
  3. Form small mounds of the coconut mixture, about the size of a golf ball, and place them on the baking tray with a slight indentation in the center of each.
  4. Press an almond into each mound.
Baking
  1. Bake the mounds in the oven for about 10-12 minutes, or until golden brown on top.
Chocolate Coating
  1. While the mounds cool, melt the dark chocolate chips in a heatproof bowl over simmering water.
  2. Stir in the coconut oil if desired for a glossier finish.
  3. Dip each coconut mound into the melted chocolate, ensuring all sides are coated, and place them back onto the baking tray.
Setting
  1. Allow the chocolate to set at room temperature for about 30 minutes or refrigerate to speed up the process.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 10mgFiber: 2gSugar: 10g

Notes

These treats can be stored in an airtight container at room temperature for up to a week or in the fridge for longer freshness. You can also freeze them; just ensure they're in a sealed container to avoid freezer burn.

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