The Joy of Almond & Coconut Candies

the joy of almond candies!

Valentine's Day is coming up! Want to impress a loved one?? You should totally make these Almond Joy inspired candies. Not only are they super easy to make, you won't be that person scrounging around for an overpriced bouquet of long stem roses at the last minute. Are you that person? Don't be that person! Don't wait til the last minute. People always know. I hope you at least write something sweet & thoughtful in your card!


By the way, I overheard your sweetheart saying that they're not really into roses! They were telling their coworker how much they dig coconut! They especially love it covered in chocolate! They also LOOOOVE salty, crunchy roasted almonds and guess what?? There's one waiting in the middle of EACH. ONE. OF. THESE. CANDIES.  Make a batch of these and you'll totally seal the deal. You'll make up for that god awful ratty teddy bear you bought last year.  You know why? Because people are always impressed when you make candy. ALWAYS.

And we're off!

4 ingredients. That's right FOUR.

4 things

Mix that ooey gooey sweetened condensed milk with the coconut.


There it is....all mixed up. Pop it in the fridge! Get your fingers out of the bowl.


Take a spoon and scoop out out a ball of the coconut mixture. Roll it in you hands.

form a ball

Add your roasted almond in the middle. Push it into the center.

hide that nut!

Hide the almond and roll it up again.


Place the balls in the fridge and wait a bit.

off to fridge

Put the chocolate chips in a bowl. Pop it in the microwave & melt!

to the melting machine

Plop a ball in the melted chocolate. Roll it around and cover it thoroughly.


Line the dipped coconut balls up on some parchment paper.



laying out

Put the chocolates in the fridge & when they're set place them in mini cupcake wrappers.


Have a few...

coconut almond candies!

And share some with your loved one(s)!

The Joy of Almond & Coconut Candies

makes 14

(recipe from Everybody Likes Sandwiches who adapted it from Gourmet)

  • 1 cup shredded coconut, unsweetened
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 14 roasted salted almonds
  • 1 1/2 cup bittersweet chocolate chips

In a medium bowl, combine the coconut with the sweetened condensed milk until thoroughly mixed. Cover and place in the refrigerator for an hour. With a small spoon, scoop the coconut mixture and place in your hand. Add an almond to the center of the ball and fold the coconut mixture over the almond. Roll into a ball with your fingers. You should have about 14 total. Place on a plate & chill in the fridge until you are ready with your melted chocolate.

In a microwave safe bowl, melt the chocolate for about 1-1 1/2 minutes until completely melted. Be sure not to burn. Dip the chilled coconut balls into the chocolate mixture. (I used two forks to help fish out the covered coconut balls). Place on a piece of parchment paper and chill for 2 hours or overnight.

Shutterbean Notes:

-I made a double batch of these! I actually ran out of chocolate because I didn't have enough for two batches. Guess what? They taste REALLY good without chocolate on them. We kept them in the fridge and snacked on them all week.

-White chocolate would be a good substitute for the bittersweet! It would look super pretty too!

-The original recipe calls for 1 1/2 cup sweetened coconut. I didn't want to make it too sweet so I used half a cup of unsweetened coconut.

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  • February 8, 2011


  • February 8, 2011

    hmmmm.... gimme.

  • February 8, 2011

    i need to make these for my mother in law, she just loves anything coconut.
    p.s. no bake cookies are the best, no bake chocolate cookies.

  • February 8, 2011

    I'm totally drooling. Dang those look good!!! :)

  • February 8, 2011

    I can't wait to make these! Thanks for sharing.

  • February 8, 2011

    I'm so glad you loved these!! I made these as gifts to my brother and dad and everyone went nuts for them and they even asked for the recipe. It's such a cinch too. Yay!

  • February 8, 2011

    hold on... salted almonds?! YUMMMM. i was just telling my sister today how i love the salty-sweet combo. i'am so making these!!!

  • February 8, 2011

    I've been on such a coconut kick lately.. These look dangerously lethal.

  • February 9, 2011

    Yum,great post n pics~ my fav pic is the one with Cooper spying on the chocolate chips. LOL! :)

  • February 9, 2011

    Oh my! These candies look so tasty!

  • February 9, 2011

    Drooling... I'm DROOLING over here.

  • February 9, 2011

    I can't wait to make these! Fun and delicious!

  • February 9, 2011

    gorgeous and how perfect! anything with coconut is a winner for me!

  • February 10, 2011


    can't wait. gonna dark chocolate these babies up, too. aw yeaaahhhh

  • February 10, 2011

    I can't get on board with all that coconut, but I think this is such a clever recipe all the same!

    • February 10, 2011

      Thank you for being nice!! :)

  • February 10, 2011

    Seriously drooooool worthy

  • February 14, 2011

    I dipped half in dark chocolate and half in white chocolate, and topped with some heart-shaped sprinkles. I went with your suggestion of partial unsweetened coconut, and these tasted (and looked) amazing! Thanks for the inspirational post!

    • February 15, 2011

      WOW! You just blew my mind! That sounds soo pretty! I want to try it out! I'm glad your coconut loving valentine loved these!

  • February 10, 2012

    Super easy and I just know that they're delicious. Definitely making some! And I love that shot with the chocolate chip bowl. : )

  • Kate Henry
    March 3, 2014

    I love almond joys. But I don't love milk chocolate. A couple of years ago I ran across an almond joy with dark chocolate. I have never seen them since. So, wow, I can make my own almond joys with dark chocolate! These were wonderful. The only change I made was I added a couple of tablespoons of coconut butter (coconut cream, mana.. whatever it's called). I tasted them with the coconut butter and without and I think the coconut butter made them smoother and richer.

    This recipe is a keeper.

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