The Joy of Almond & Coconut Candies
- 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.
-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.