Homemade Almond Joy

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  • 14 ounces sweetened condensed milk
  • 2 cups powdered sugar
  • 2 tablespoons pure vanilla extract
  • 5 cups unsweetened flaked coconut
  • 60-90 salted roasted almonds
  • 2 bags milk chocolate chips
  1. In a medium bowl, whisk together sweetened condensed milk, powdered sugar and vanilla extract. Stir in coconut. The mixture will be thick. Place mixture in the freezer for 30 minutes. 
  2. Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer.  With clean hands, shape one tablespoon of coconut into a little log about 2 inches long and ¾ inch thick. Press the logs together very well so they don’t crack. 
  3. Press 1 or 2 almonds on top of each log. 
  4. Place the baking sheet in the refrigerator to chill while melting the chocolate. 
  5. Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the heat once the chocolate has melted but keep the bowl of chocolate over the hot water.
  6. Remove the coconut candies from the fridge. Spoon chocolate over the top of each coconut log. 
  7. Let candy harden in the refrigerator for 45 minutes. Store in an airtight container at room temperature. Use wax paper if you layer in containers.

Cooking With Crevolyn
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