Almond Coconut Joys

By suewaynes

Must chill 4 hrs.

Ingredients

• Candies:
• 3/4 c. butter
• 14 oz. can sweetened condensed milk
• 2 tsp. vanilla
• 1/2 tsp. salt
• 4 c. unsweetened coconut
• 1 c. almond flour
• 16 oz. roasted almonds, rough chop
• 1 c. cocoa nibs
• Coating:
• 3 oz. paraffin
• 1.5 #'s (24 oz.) semisweet chocolate, chopped
• 100 almonds

Preparation

Step 1

Make Candies: Lg. microwave safe bowl - melt butter and milk together, approx. 1 minute, stir in vanilla and salt, Stir in almond flour 'til smooth; working quickly, stir in coconut and almonds and mix well. Press evenly into greased 9x13 in. pan. Smooth top and cover with waxed paper. Chill minimum of 4 hrs. (overnight best). Cut into 1" squares. Keep chilled 'til chocolate is melted.

Coating: Melt paraffin in microwave safe bowl (or use double boiler), add chocolate and stir 'til smooth. Using a toothpick, dip bottom of candy halfway into chocolate. Place on tray lined with wax paper Dip bottom of 1 roasted almond into chocolate, and place on top of candy. Repeat! Chill 'til firm and store in airtight container. Keep candies chilled 'til serving.

Tip: I usually make a pan, then cut half into squares and dip. I wrap the other half of the block, place in a Ziploc, and keep refrigerated, up to 3 mos.

I have had luck using coconut oil, instead of paraffin, for dipping. 1 oz. coconut oil per 8 oz. chocolate.

You can use sweetened coconut but its not as chewy and is rather sweet.