HOMEMADE ALMOND JOYS

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup white Karo (corn) syrup

  • dash of salt

  • 10

    large marshmallows (exactly 10 or the consistency is off)

  • 2

    cups coconut, chopped finely

  • 1/2

    teaspoon vanilla

  • roasted almonds

  • 1

    bag Ghiradelli milk chocolate chips

Directions

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips. Put them in a metal bowl, placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth. Form coconut mixture into small balls and press an almond into the top. Dip each one in chocolate and then let cool on wax paper over a chilled cookie sheet. For Homemade Mounds: omit the almond and use dark or semi-sweet chocolate chips.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: