Chocolate Coconut Candies (Almond Joy/Mounds style)

We have all seen those dang food videos all over social media you know the ones that makes us want to eat. When I saw this video being repeated passed around my news feed, I just had to try them. I was not disappointed! In fact, I was quite impressed. I love a good chocolate candy, especially when there is coconut involved. These candies are sure to please! They really taste like an Almond Joy or Mounds, depending on how you make them. I choose dark chocolate like a Mounds but added almonds like an Almond Joy but with a twist. Instead of placing one whole almond in the middle, I toasted some raw almonds in coconut oil, tossed them in my food processor, and then added them to the filling. I also forgot to add sea salt on top but you certainly can if you'd like. You could go for nuts, coconut flakes, or sprinkles on top instead, either way it is sure to delight.

Chocolate Coconut Candies 

Recipe by: Taste made Tastemade Recipe Video

Adapted by: Julie Hodges

Coating Ingredients:

• 1-2 bags of chocolate (good quality chocolate chunks or 2-3 bars)
• 1 TBSP. Coconut oil

Filling Ingredients:

• 1 tsp. of vanilla extract 
• 1 can of sweetened condensed milk
• 1 1/2 bags of sweetened coconut 
• toasted almonds (chopped or whole)

          (sea salt is optional as well)

Directions:

Mix one and a half bags of sweetened coconut with a can of sweetened condensed milk, then add a teaspoon of vanilla extra. Either add ground almonds to the filling or wait and place an almond inside after scooping into small piece with a cookie scoop. 

Place a piece of parchment onto a baking sheet or spray a cooling rack. Then scoop out individual balls. Place in the refrigerator for one hour.

After refrigerating for one hour, melt and temper the chocolate. I prefer double broiler method of melting. If microwaving, heat only for 30 second intervals and stir between each interval. Stop just before it is completely melted no matter the melting method and add some cold chocolate to temper. Add 1 or 2 tablespoons of coconut oil and stir until smooth.

Dip each coconut filling ball into the chocolate, tapping off excess. Place on parchment or wax paper or a greased cooling rack and allow to dry. (Preferable over night.) If quick dry method is desired, refrigerate until hardened. If sea salt is desired, sprinkle on while wet.

Tastemade

Recipe and video by:Tastemade

Adapted recipe by: Julie Hodges

Photos by: Julie Hodges