Coconut and Almond Candy
- 7 ounces sweetened condensed milk
- 1/2 cup sweet butter, softened
- Pinch of Salt
- 1 teaspoon Madagascar vanilla
- 2 cups powdered sugar
- 14 ounces sweetened flaked or shredded coconut
- 24 ounces dark chocolate, chopped (milk chocolate if you're a traditionalist)
- 3/4 cup whole almonds (that you'll toast-see recipe)
Adapted from sweettoothlove.com
Preheat oven to 350F
Spread raw almonds on baking sheet and toast for about 10 minutes.
Remove from oven and cool.
In big mixing bowl, blend milk, butter and vanilla.
Add powdered sugar a little at a time.
Add coconut a little at a time and mix until combined.
The mixture will be thick. Place mixture in refrigerator for 30 minutes. (You can use your Kitchen Aid flat beater)
Line baking sheet with parchment paper.
Remove coconut mixture from refrigerator.
With hands, shape one tablespoon of coconut into small log - 2 inches long and 3/4-inch thick.
Press coconut mixture tightly together.
Place logs on lined baking sheet and continue until all coconut mixture is finished.
Press an almond on top of each coconut log.
Place baking sheet in freezer to chill while you melt chocolate.
In medium microwave safe bowl, melt chocolate in tmicrowave 2-4 minutes at 30 SECOND intervals until chocolate is melted (or melt in top of double boiler or pan over saucepan of simmering water).
Remove coconut logs from freezer.
Dip in Chocolate: See next step
How to Dip in Chocolate: Two Ways
1. Place one coconut almond log on fork. Use spoon to scoop a bit of chocolate over almond. This helps almond stick to coconut log during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape bottom of fork along the side of bowl and place on lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, return to microwave or heat for a tiny bit more.
Let dipped candy harden for 45 minutes. Store in airtight container at room temperature.
2. Using Two Fork method (or a special dipping tool), dunk coconut logs in chocolate, bring up and tap on lip of bowl to remove excess chocolate. Place on parchment lined baking sheet and repeat.