For as long as I can remember, I’ve been making coconut candies at Christmas time. I drizzle them with chocolate and the most common thing I hear is that they taste just like Almond Joy candy bars, but better. While I was pondering a sweet to make for Easter, I remembered these coconut treats and decided to see if I could add an almond and make them even closer to the original.
I initially made them in tiny cupcake liners and then found myself getting all crafty and forming others into egg shapes around the almonds. (Yeah, I know, WHAT was I thinking? I am not that food blogger!) It was a messy process, but really not that time consuming in the end. If you decide to try the egg-shaped Almond Joy idea, chill the coconut mixture for 10-15 minutes before squeezing it into shape around the almonds. Then chill the coconut wrapped almonds in the freezer for an hour, before dipping them in the chocolate.
* Just a note: I made half of these with coconut oil mixed into the chocolate and the other half without. I preferred the thinner chocolate coating created by the coconut oil. However, it does make for a messier candy, because the shell melts more quickly in your hands.