Homemade Almond Joys is a chocolate treat filled with coconut and a roasted almond. And the best part, it’s only 5-ingredients!
When it comes to sweets, sadly, my husband and I are at odds. He would always rather have candy, and I would always rather have baked goods. I call him the candy man. He seriously has candy with him, at. all. times. It’s hilarious. He keeps some in his jean pockets, jacket pockets, in little secret pockets in his backpack…and those are just the places I know about 🙂
When I was pregnant with Jackson I would always wear one of his coats around and I’d always find candy in the pockets. 🙂 I’m not complaining…I think it’s adorable. BUT, when I’m hankering for a sweet tooth at night, I want some cookies, and he wants skittles, or milky ways!
The first time I made these Homemade Almond Joys I thought he was going to die of happiness. 🙂 These are the easiest ever to make, and they’re totally amazing! So, my sweetheart will definitely be getting some on Valentine’s Day!
I love how easy these Almond Joy’s are – Five simple ingredients!
Consider trying these specialty treats:
- Gourmet Chocolate Covered Strawberries
- Chocolate and Caramel Dipped Marshmallows
- Chocolate Peanut Butter Pretzel Bars
- Caramel and Chocolate Dipped Pretzel Rods
- Homemade Almond Joys
- Rocky Road Fudge
- German Chocolate Truffles
- Pretzel Peanut Clusters
Homemade Almond Joys
- 1 1/3 cups mini marshmallows
- 1/2 cup light corn syrup (Karo syrup)
- pinch of salt
- 7 ounces shredded sweetened coconut
- 1/2 teaspoon vanilla extract
- 25-30 Roasted almonds
- 12 ounces milk or semi-sweet chocolate , high quality, like Baker's or Ghirardelli*
- In a medium saucepan add the 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 and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).
- Remove mixture from the fridge. Roll mixture into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds.)
- Place an almond on top of each, pressing it down so it sticks.
- Place parchment paper on a cookie sheet and place in the freezer while you melt the chocolate.
- 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 the melted chocolate and place on the cold, parchment lined cookie sheet. Return to the fridge until set.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.