Recipe by SAUNDRA
"Coconut and almonds dipped in chocolate."
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light corn syrup
1 (12 ounce) package
semisweet chocolate chips
I made this recipe with my sister one day for fun and they were excellent! They tasted just like the Almond Joy candybars. It took a while for the chocolate on the top to set; however, a half hour or so in the fridge seemed to do the trick.
this works better if you add powdered sugar. and I use almond bark for the coating
OK....so I just ate one of these and WOW!! I love them...they are supposed to be for tomorrow for Fathers Day, but I couldn't resist. They taste just like Almond Joy bars! I used the 4c. of coconut, increased the Karo syrup to 1/3c. and added 1tsp. of coconut ext. to that mixture. I used Hershey's semi-sweet chips, (may try dark chips next time) and only 1 tblspn. of shortening (which I thought was more than enough). I also did wizz the coconut through my food processor for a few seconds for a finer texture as another reviewer suggested. They were easy to roll and form into little mounds. I did freeze them for about 30 minutes and re-formed them so I didnt have any coconut pieces hanging. Delicious! Will definately make again!
I loved these and they were so easy to make! I had a little bit of trouble with the coconut mixture sticking to my hands so I rubbed a little bit of crisco between them and that did the trick. I also chilled the coconut balls it the freezer after the 2nd time I rolled them because I wanted to dip them in the chocolate and I was worried they might fall apart. Worked like a charm! Great recipe!
I increased the corn syrup since the coconut mixture looked too dry to form into balls. Once I started rolling them up, I realized it probably wasn't necessary. As for the finished product, I thought there wasn't enough coconut flavor. If I make these again, I'll probably add some coconut extract.
After you pour in the hot corn syrup, let it set a little bit to cool. The coconut will hold its shape better. If you find it doesn't hold together, wait a little longer. Firm the balls up in the freezer, and use a fork to dip them in the chocolate. I used butter instead of shortening, and I used 1/2 cup in the chocolate to get a runnier consistency, it made dipping much easier.
These were very yummy! I thought I would try to roll the coconut/corn syrup mixture into a log and try cutting them after taking them out of the freezer. I ended up just rolling them into balls anyway! It's the only way to do it. I do recommend sticking the coconut mixture in the freezer for a bit tho, it did help to keep it stiff. I also added 1/3 cup corn syrup and a whole bag of coconut. I dipped the balls and lifted them out with a fork. Just lay the almond on top right after you dip and they stay nicely. I put them in goodie bags, no problem with the almonds coming off.
These are as good if not better than Almond Joy. I rolled them into logs, and dipped them in tempered milk chocolate (I didn't use the shortening) and topped them with a whole almond. Everyone loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Famous Coconut-Almond Balls
Serving Size: 1/13 of a recipe
Servings Per Recipe: 13
Amount Per Serving
Calories from Fat: 282
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