These irresistible homemade Almond Joys bring the classic candy bar experience right to your kitchen in just over an hour. With only 158 calories per serving and packed with the goodness of almonds, these treats offer the perfect balance of nutty crunch and sweet coconut wrapped in smooth chocolate.
Perfect for special occasions or when you want to indulge in a mindful way, this recipe lets you control the ingredients while still enjoying that beloved candy bar taste.
Essential Ingredients
- Mini Marshmallows: 1 1/3 cups (or 13 regular marshmallows) for perfect binding
- Light Corn Syrup: 1/2 cup to create smooth texture
- Shredded Coconut: 8 ounces, either sweetened or unsweetened based on preference
- Almonds: 25-30 whole pieces, roasted preferred for enhanced flavor
- Semi-sweet Chocolate: 12 ounces, quality matters for best results
- Vanilla Extract: 1 teaspoon for aromatic depth
- Salt: Just a pinch to balance sweetness
Step-by-Step Instructions
- Prepare Base Mixture: Combine corn syrup, marshmallows, and salt in a medium saucepan over medium heat. Stir until melted and smooth.
- Add Flavoring: Remove from heat, mix in coconut and vanilla until well combined.
- Cooling Period: Refrigerate mixture for minimum 1 hour until firm (can be prepared days ahead).
- Shape & Form: Roll mixture into small logs on parchment-lined baking sheet, press an almond on top of each.
- Chocolate Coating: Melt chocolate in 20-second microwave intervals, stirring between each.
- Final Dipping: Coat each coconut roll in melted chocolate, tap off excess, place on parchment paper.
- Setting: Allow to set at room temperature or refrigerate for faster results.
Melting Chocolate Tips
Hey chocolate lovers! Getting your chocolate just right makes all the difference in these homemade treats. Keep your microwave at 50% power and stick to those 20-second breaks – this gentle approach stops the chocolate from burning.
If you see a few unmelted pieces, just keep stirring – they’ll melt from the heat of the melted chocolate. Want extra smooth chocolate? Add a tiny spoonful of coconut oil while melting. Your chocolate will flow like silk!
Make-Ahead & Storage
These sweet treats keep beautifully! Store them in an airtight container in the fridge for up to 2 weeks (if they last that long!). Want to make them ahead? The coconut filling can chill in the fridge for up to 3 days before dipping in chocolate.
You can also freeze the finished candies for up to 3 months – just wrap them well and let them thaw in the fridge overnight. Perfect for making a big batch during holidays!
Fun Variations
Love this recipe but want to mix it up? Try dark chocolate instead of semi-sweet for a richer flavor. Not an almond fan? Swap in your favorite nut – pecans or macadamias work great! You can also sprinkle some sea salt on top right after dipping in chocolate for a sweet-salty kick. For extra coconut flavor, try using coconut extract instead of vanilla. Make them your own!
Serving Ideas
These homemade almond joys shine on their own, but they’re extra special on a dessert platter with other candies for parties. Add them to cookie boxes during the holidays, or package them in cute boxes for sweet gifts.
Love ice cream? Chop one up and sprinkle it over your favorite vanilla ice cream. They’re also perfect with afternoon coffee or tea!
Homemade Almond Joys
Equipment
- Medium saucepan
- Baking sheet
- Parchment paper
- microwave safe bowl
Ingredients
For the Candy
- 1 1/3 cups mini marshmallows or about 13 regular marshmallows
- 1/2 cup light corn syrup
- 1 pinch salt
- 8 ounces shredded coconut sweetened or unsweetened
- 1 teaspoon vanilla extract
- 25 almonds whole, roasted (preferred) or regular
- 12 ounces semi-sweet chocolate or almond bark
Instructions
- In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer.
- Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).
- Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each.
- Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).
- Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted.
- Dip each coconut roll into melted chocolate and lift up with a fork. Tap the fork on the edge of the bowl to allow excess melted chocolate to drip off before placing candy on a lined parchment tray. Allow to set up at room temperature, or refrigerate.
