This content originally appeared on ForGoodMeasure. Republished with permission.
I’ll admit Almond Joys were my favorite candy as a child. My mother preferred home-baked goods over anything processed. So store-bought confections were a twice-a-year phenomenon on Easter morning and Halloween eve. I will always associate coconut with spring as our Easter baskets were loaded with green-tinted coconut grass, while chocolate in any form reminds me of the turning of seasons. I’ve used coconut milk powder to give these decadent treats a creamy base, finely shredded coconut for a delicate texture, and roasted almonds for extra crunch. For me, they’re childhood in every delicious bite.
Coconut Almond Joys (low-carb)
Equipment
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Baking sheet
Ingredients
- 1 cup coconut milk powder
- ¼ cup unsalted butter melted
- ¼ cup water boiling
- ¼ teaspoon salt
- 4 cups shredded unsweetened coconut
- ½ cup almonds dry-roasted
- 11 ounces 85% dark chocolate
Instructions
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Line a baking sheet with parchment.
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In a medium bowl, blend coconut milk powder, butter, water, salt, until smooth.
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Add coconut, stirring to combine.
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Scoop coconut mixture by tablespoonfuls, placing on prepared sheet. *
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Top each with 2 almonds.
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Freeze for 30 minutes, until firm.
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Break apart chocolate into small pieces.
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Set a double boiler over medium heat. **
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Add chocolate pieces and stir occasionally until melted.
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Dip frozen coconut pieces in melted chocolate, returning to parchment-lined sheet.
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Freeze for 10 minutes, remove, and finish setting at room temperature for one hour.
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Store refrigerated in an airtight container.
Notes
**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
Nutrition
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.
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