Best Coconut Almond Candy Recipes

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COCONUT-AND-ALMOND CANDY



Coconut-and-Almond Candy image

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home.

Provided by Anita Chu

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Halloween     Coconut     Almond     Candy Thermometer     Double Boiler     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield candies

Number Of Ingredients 7

7 fluid ounces sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/4 cups confectioners' sugar
14 ounces sweetened flaked coconut
1/2 cup whole almonds, toasted
16 ounces milk chocolate or coating chocolate

Steps:

  • 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
  • 2. Combine condensed milk, vanilla extract, and salt in a bowl.
  • 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
  • 4. Add coconut and stir until combined.
  • 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
  • 6. Using a sharp chef's knife, cut the candy into small rectangles.
  • 7. Line a baking sheet with parchment or wax paper.
  • 8. Melt and temper the chocolate, or simply melt the coating chocolate.
  • 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
  • 10. Refrigerate candy for 30 minutes or until the chocolate has set.

COCONUT ALMOND CANDY



Coconut Almond Candy image

The secret ingredient in this homemade candy is a true surprise-no one tasting these delicious morsels will guess what's in the sweet, creamy filling! -Katrina Smith, Lawrence, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

2 cups sweetened shredded coconut
1/2 cup mashed potatoes (with added milk and butter)
1/4 teaspoon vanilla extract
1/8 teaspoon salt, optional
2 cups confectioners' sugar
24 unblanched almonds, toasted
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon butter

Steps:

  • In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 61mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND-COCONUT CANDY BARS



Almond-Coconut Candy Bars image

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 36

Number Of Ingredients 12

1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups coconut
3/4 cup Gold Medal™ all-purpose flour
36 whole almonds
1/2 cup semisweet chocolate chips
3 tablespoons butter

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
  • Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
  • Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
  • Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
  • In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g

COCONUT ALMOND FONDANT CANDY



Coconut Almond Fondant Candy image

These are so yummy!! If you like Almond Joys, you have to try them. They can be shaped into balls or larger "eggs" for Easter.

Provided by Marg CaymanDesigns

Categories     Candy

Time 30m

Yield 200 candies

Number Of Ingredients 7

1 cup soft unsalted butter
1 (14 ounce) can sweetened condensed milk
2 lbs confectioners' sugar
1 lb toasted coconut
1 lb toasted sliced almonds
3 teaspoons vanilla extract
semi-sweet chocolate chips

Steps:

  • Mix butter and sugar.
  • Add milk and vanilla.
  • Mix in nuts and coconut.
  • Shape into 1 inch balls and dip in melted chocolate chips.

COCONUT ALMOND CANDY BARS (LIKE ALMOND JOY)



Coconut Almond Candy Bars (Like Almond Joy) image

This is my version of a coconut chocolate almond bars. It is a copycat recipe for almond Joy candy bars. I've had a lot of compliments on these bars recently. People have been asking me for the recipe on this site and elsewhere. So, I thought, I would post my version. We especially like them with the dark chocolate in my...

Provided by Nor Mac

Categories     Candies

Time 15m

Number Of Ingredients 8

21-24 oz flaked coconut or unsweetened ( i used sweetened)
1 can(s) 14 ounce sweetened condensed milk
2 1/2 c powdered sugar
2 tsp coconut extract
8 oz whole almonds
4 c (2) 12 ounce bags of semi sweet or dark chocolate
4 Tbsp shortening or 1/4 block of parrafin wax.
NOTE: I USED ONE 12 OUNCE BAG OF EACH SEMI SWEET CHOCOLATE CHIPS AND DARK CHOCOLATE CHIPS. IF YOU WOULD LIKE TO HAVE BOTH. SIMPLY PLACE 12 OUNCES OF EACH TO A BOWL WITH ONLY 2 TABLESPOONS OF MELTED SHORTENING. YOU'LL DIP IN EACH CHOCOLATE.

Steps:

  • 1. Line a 13 x 9" pan with parchment paper or aluminum foil
  • 2. In a large bowl. Mix together the coconut, condensed milk, and coconut extract
  • 3. Add in the powdered sugar. Mix well. Mixture should be thick. You may also add an additional coconut if you would like a thicker consistency. These bars are very forgiving. Do not be afraid to add more coconut.
  • 4. Spread into prepared pan. With a sharp knife. Score 40 bars but do not cut all the way through
  • 5. Push almonds halfway into each bar. You may place 2-3 on each bar.
  • 6. Refrigerate until set. You can also quicken the process, by placing them in the freezer for 15 to 20 minutes.
  • 7. When the mixture is firm. remove from the refrigerator. Cut all the way through scored mixture to make bars. Set aside by putting back in the refrigerator, until ready to use.
  • 8. Line a sheet pan or several small pans, with parchment paper or aluminum foil. Spray lightly with vegetable oil spray, if using foil.
  • 9. Melt shotening, or parrafin wax in a lage bowl by microwaving until melted.
  • 10. Add in the chocolate chips are well. Place back in microwave. Stop microwave add about 40 second to one minute intervals to stir. When it is fully melted and combined. Remove from microwave. .
  • 11. Remove coconut bars from refrigerator. Step one bar at a time in the melted chocolate with a large soup spoon. Drain off chocolate. Place each bar on lined pan. Repeat the process until all bars are dipped.
  • 12. Place bars in refrigerator until set. You can store them in the refrigerator or in a loosely covered container. I stored mine in the refrigerator in a container or Ziploc bag.

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