Coconut and Almond Candy Recipe – For Your Sweet Tooth

Name: Homemade Coconut and Almond Candy Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 30
Cuisine: American
Ingredients: ½ cup Unsalted Butter; 3 cups Shredded Coconut; 2 cups Confectioners Sugar; ½ cups Toasted Almonds; 12 ounces of Semi-sweet Chocolate Coating

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One of my favorite candy tastes is chocolate coconut and almonds. Fortunately, this coconut and almond candy recipe is a cinch to make.

A delicious coconut base, topped with an almond, and covered in chocolate is like a party in my mouth.

Today, I am trying my hand and making a homemade version. The recipe couldn’t be more easy.

Some times you feel like a nut…sometimes you don’t!

This coconut and almond candy recipe is easy to make

I really had a fancy for this candy taste today and I thought how hard can it be? As it turns out, super easy!

The secret to this candy is the coconut, of course, and also the almonds. Be sure to use the freshest ingredients for both of these for the best candy.

The recipe combines unsalted butter with shredded coconut, powdered sugar, toasted almonds and semi sweet chocolate coating.

You can make these as single pieces, or if you are really ambitious, make them as double bars shaped like the original. I was in a hurry today, so they are bite sized.

Pin this candy recipe

Would you like a reminder of this candy recipe that features coconut, almonds and chocolate? Just pin this image to one of your candy boards on Pinterest so that you can easily find it later.

Yield: 30

Homemade Coconut and Almond Candy Recipe

4.4 Stars (16 Reviews)

Coconut almonds and chocolate are a favorite sweet taste of mine. Fortunately, this flavor combo very easy to make in a candy recipe, so you can have it as often as you want.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

½ cup Unsalted Butter
3 cups Shredded Coconut
2 cups Confectioners Sugar
½ cups Toasted Almonds
12 ounces of Semi-sweet Chocolate Coating

Instructions

Line a large baking sheet with parchment paper or spray a baking sheet.
Melt the butter in a large sauce pan.
When the butter is melted, remove it from the heat and stir in the coconut and sugar.
Form mixture into round balls which are slightly flattened.
Top each ball with 1 almond. Each piece takes about a heaping tablespoon.
Place chocolate coating in a small glass bowl and microwave on high in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
You can also melt it in a bowl which is placed in simmering water if you prefer.
Dip each ball into the chocolate and coat evenly. Use a fork to lift the candies out of the melted chocolate and allow the excess chocolate to drip off. P
lace the candies on the cookie sheet and allow them to cool completely.
Store in an air tight container.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 38mgCarbohydrates: 19gFiber: 2gSugar: 17gProtein: 1g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Carol

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11 Comments

Star says:

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how can I to subscribe to your site ?????

Reply
1. admin says:
  
  at
  
  HI Star,
  
  For now you will just have to book mark the site. I don’t have a newsletter since I just don’t have the time.
  
  You can also go to Facebook and like my page The Gardening cook and it will show in your newsfeed there if you have a Facebook account. https://www.facebook.com/TheGardeningCook
  
  Carol
  
  Reply
Alic Johnson says:

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Love your reicpes — your sit is the best

Reply
1. admin says:
  
  at
  
  Thanks!
  
  Reply
chris d says:

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TIP: another way to melt the chocolate is in you crockpot on low setting. granted it takes about 30 minutes to melt but it keeps it at an even temp and you can dip the candies without the chocolate cooling. candy-quick & almond bark do very well using this method.

Reply
1. admin says:
  
  at
  
  Great tip. Thanks for sharing!
  
  Reply
Lois Kramer says:

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I’m halfway through making this but am having a hard time with the chocolate staying on the “dough.” I have the dough in the fridge now cooling and hope with my melted chocolate chips to have better luck, maybe doing a couple at a time. Any suggestions???

Reply
1. admin says:
  
  at
  
  Interesting. The only time I have had that happen with chocolate that I can remember is when the inside is too oily. Perhaps the type of coconut?
  
  Reply
Carol says:

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Glad you liked them Dennis!

Reply
Sue Stuart says:

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my question is, do you use unsweetened coconut or the sweetened shredded coconut?

Reply
1. Carol says:
  
  at
  
  Hi Sue. Either will work fine. I used normal unsweetened coconut. If you would like a sweeter taste, the sweetened will work in the recipe too.
  
  Carol
  
  Reply