You wont believe how easy it is to make homemade Almond Joys using six simple ingredients, including coconut, marshmallows, almonds and chocolate. The taste is incomparable and they’re so inexpensive, you’ll never go for the store candies again!
It’s no secret that I have a thing for homemade candy, especially these Almond Joys that are so quick and easy to make and taste way better than the store-bought ones. All you need is six simple ingredients: coconut, marshmallows, corn syrup, almonds, vanilla and chocolate.
How to Make Almond Joys:
- In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer. Remove from heat and stir in coconut and vanilla.
- Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).
- Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each.
- Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).
- Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted.
- Dip each coconut roll into melted chocolate and return to parchment lined tray. Refrigerate until set.
Storing and Freezing Instructions:
You can store homemade almond joys at room temperature or in the fridge (depending on your climate), in an airtight container, for 1 week. Freeze in a freezer-safe container for up to 3 months.
More Popular Homemade Candy:
- Chocolate Covered Pretzel Rods
- Chocolate and Caramel Dipped Marshmallows
- Rocky Road Fudge
- Caramels
- Peanut Clusters
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Recipe
Homemade Almond Joys
Ingredients
- 1 1/3 cups mini marshmallows , or about 13 regular marshmallows
- 1/2 cup light corn syrup
- pinch of salt
- 8 ounces shredded coconut sweetened, or unsweetened
- 1 teaspoon vanilla extract
- 25-30 Whole almonds , roasted (preferred) or regular
- 12 ounces milk or semi-sweet chocolate , high quality, like Baker's or Ghirardelli*
Instructions
- In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer.
- Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).
- Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each.
- Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).
- Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate and return to parchment lined tray. Refrigerate until set.
Notes
Nutrition
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Recipe adapted from Fav Family Recipes.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe February 2015. Updated December 2020.
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These are addictive! Usually, I can eat one piece of candy and then ignore it, but these kept me coming back for more! I made a batch, we ate them up, then I made another batch, and ate them so I had to stop making them. Tooooo tempting! Excellent recipe and easy to make! I did use butter on my hands and on parchment paper to keep them from sticking.
The almond joys were wonderful. I know I’ll get hooked on them. So easy.
Could I omit the corn starch or substitute it with something else? Thank you