Homemade Almond Joys really do taste better than store-bought. Rich, chocolatey and nutty with plenty of light, flaky coconut, Almond Joy candy bars are easier than you’d expect to make at home.
For as long as I can remember, I’ve been making coconut candy bars at Christmas time. I drizzle them with chocolate and chill them in cupcake liners to bring to holiday parties or stuff into goodie bags.
The most common thing I hear from folks who try them is that they taste just like Almond Joy candy bars, but better.
Homemade Almond Joy
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 to each candy and make them even closer to the original. It ended up being a fun and ultimately delicious experiment!
I initially made the almond joys in tiny cupcake liners just like my original homemade coconut candy. Then I got a little carried away.
I found myself getting all crafty and forming other candies into egg shapes around the almonds. (Yeah, I know, WHAT was I thinking? I am not that person!)
How To Make Almond Joys
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.
It takes a few steps but the pretty little egg shape is worth it especially if you’re making these as an Easter treat. They are also adorable made in the cupcake liners, and it’s so much easier to make a big batch.
Make them for Christmas, Easter, Valentine’s Day, or just because! They’re a perfect sweet treat to keep around anytime a chocolate craving strikes.
Almond Joy Recipe
To make homemade almond joys, I start by mixing together shredded coconut, sweetened condensed milk, and vanilla. When making the egg shapes, I chill this mixture first so it holds together better, but the chilling step isn’t necessary if you’re using mini cupcake liners.
Melted dark chocolate then gets added to the bottom of each cupcake liner. A teaspoon of the coconut mixture and a roasted almond is added to each cup before covering the top with more chocolate and chilling the candies until firm.
I made half of these with coconut oil mixed into the chocolate and the other half without. The fat added by the coconut oil makes the chocolate shinier and the resulting chocolate coating much thinner.
Personally, I preferred the thinner chocolate coating with coconut oil. However, it does make for a messier candy, because the shell melts more quickly in your hands. Whichever way you choose to make these, they will be tasty.
Once set, these coconut candies keep well in the refrigerator for a couple of weeks or sealed in a bag in the freezer for two months. If you enjoy them as much as we do, they’re not likely to even last that long though!
Dairy Free Almond Joys
This almond joy recipe is easily modified for vegan and dairy free diets. Simply replace the condensed milk with a vegan substitute.
Homemade substitutes, like this homemade Sweetened Condensed Milk recipe, use coconut milk which works extremely well with this recipe.
If you’re avoiding dairy products or making almond joys for someone with a dairy allergy, be sure to choose dairy-free dark chocolate as well. Many brands of dark chocolate chips available at the grocery store are dairy-free and vegan but it’s always best to check the ingredients label to be sure.
Homemade Candy Recipes
I’ll be honest and tell you that I can’t get enough of homemade chocolate candy, especially when they involve coconut or almonds.
Making your own chocolate treats doesn’t require any special skills or fancy ingredients but is sure to impress anyone you serve them to.
Along with Homemade Almond Joys, one of my favorite ways of enjoying the coconut chocolate combination is making Dark Chocolate Dipped Coconut Macaroons.
I have my eye on these Coconut Cream Truffles to make next. They look like just the ticket for those of us who rifle through heart-shaped chocolate boxes looking for the coconut flavored truffles.
This Fruit and Nut Chocolate Bark is the ideal marriage of chocolate and trail mix. Perfect for snacking on all day long or making for any holiday, it’s a favorite treat for kids and adults alike.
Chocolate Covered Pretzel Toffee, Peppermint Bark, Ritz Peanut Butter Cookies and Rocky Road Fudge are homemade chocolate candy recipes without coconut you might like too.
Homemade Almond Joy Recipe
- Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it’s shape when pressed together.
- Melt the chocolate in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
- Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner. Top the coconut with an almond and then pour a teaspoon of chocolate on top.
- Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months.
Homemade Almond Joys with Dark Chocolate
Ingredients
- 1 1/4 cup shredded sweetened coconut
- 1/4 cup sweetened condensed milk *
- 1/2 teaspoon vanilla
- 18-36 roasted almonds
- 2 cups dark chocolate chips or the chocolate of your choice
- Optional: 2 tablespoons coconut oil
- 36 tiny cupcake liners about 1″ in size
Instructions
- Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
- Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
- Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
- Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!
Nutrition
{originally published 11/27/13 – recipe notes and photos updated 11/4/21}
Millie says
I wish you had said sweetened coconut in your recipe, I bought unsweetened. So what can I add to make it “sweetened” coconut. ?
Mary Younkin says
Sorry for the confusion, Millie. I’ve never used unsweetened coconut for baking. I found this tip for sweetening coconut and it looks like it would work for this recipe.
Mary Gill says
look delious
Sammy says
Do you use special chocolate that you can add oil to..or just regular chocolate chips..I tried adding oil and the chocolate chips just became a brick
Mary Younkin says
I use regular chocolate chips at low heat (in a microwave, I recommend 50% power.)
Me says
Looks good
Mary Younkin says
I’m glad you like the recipe!
Polly says
Can someone convert the recipe to grams/ mls please?
My end results never work with cups!!!
Thank you
Mary Younkin says
There are a number of online recipe conversions calculators that will be able to do that for you, Polly.
Eva says
The dairy-free coconut version link doesn’t work. I am a lactose intolerant.
How i can make this version? Thanks.
Mary Younkin says
I just checked the link and it worked for me. Here you go: https://www.karissasvegankitchen.com/vegan-sweetened-condensed-milk/
Faye says
Bad recipe! Only enough ingredients got 22 and now I’m wondering if I should have used part milk chocolate chips instead. Won’t try again!
Mary Younkin says
Hi Faye, as noted in the recipe, the resulting quantity (16-36) will depend on how large you make the candies. If you prefer milk chocolate, that will certainly work too, but as written, this is a recipe for Dark Chocolate Homemade Almond Joys.
Phyllis says
Am I suppose to toast the almonds?
Mary Younkin says
I do not, Phyllis.
AnnaMD says
Almost great! It was hard to cover the coconut and almond fully so they don’t look as pretty as the photo. I had to melt additional chocolate to finish covering the 36 minis. Upon tasting we all decided they were good but needed a higher ratio of coconut mass. If I was to make them again I’d use 2 tsp of coconut in each candy, and the chocolate would have worked out as enough.
Mary Younkin says
Thanks for letting me know how it worked out for you, Anna. It’s such a great recipe for adjusting to taste!
Pam R. says
I made these to take to a family Thanksgiving dinner today. They were so easy to make but definitely a little messy! I used a tad more coconut mixture and lightly salted roasted almonds. Came out perfect. This was the first time I have ever melted my own chocolate and it was very simple. Thanks for a great recipe!
Mary Younkin says
Yay! I’m glad you liked them.
Lyss says
Very good!!!!!
Mary Younkin says
I’m glad they’re a hit, Lyss.
Sally says
Another great recipe, Mary! We are adding these to our Christmas cookie recipes along with your butter toffee recipe (love that paper bag trick!). These taste even better than the store bought version. Thank you for all of your fabulous recipes whether they are sweet or savory, Mary. I crank out some great stuff in my kitchen because of you!
Mary Younkin says
I’m so happy to hear that you’re enjoying the recipes, Sally.
Dianne says
Why the asterisk after sweeten condensed milk?
Mary Younkin says
Because quite a few people mistakenly have used evaporated milk in the past, Dianne. I’ve added special notes to be extra specific.
Nancy Savory says
I only got 24 candies out of this recipe. I think I was a little heavy handed on the bottom layer of chocolate. But has anyone ever complained about too much chocolate? Appearance aside, these are delicious!! And once it’s in your mouth, appearance doesn’t matter. LOL. This recipe will go in my “make again” file!
Mary Younkin says
I’m glad you enjoyed them, Nancy!
Colleen says
Thank you sharing your recipe
Mary Younkin says
You’re welcome! Enjoy.
Leona says
Thuu it a recipe looks fantastic and I was going to make it as part of Christmas gifts but the only question I have is when do you add the coconut oil it doesn’t say it anywhere in your recipe but it is part of the ingredients?
Mary Younkin says
It is added with the chocolate to melt it.
Annette Black says
So much to say! For those that say it’s so messy. I use a candy mold. Coat the mold good and let it dry. Use a teaspoon to put the coconut mix inside the mold and chill. Cover with a little chocolate. So now you have a perfect shaped candy and never have to touch the sticky filling. You are welcome….😁
Cheryl says
Very good! I used semisweet chocolate chips and added a small piece of gulf wax to the chocolate, as I have for years when melting chocolate for a coating. This makes a “shell” when it has chilled. I made a batch with maple extract also, and they were marvelous!
Cary says
Hi Mary,
This looks like just the recipe I’ve been looking for! 🙂 I’m thinking of using the unsweetened flaked coconut that I have since the condensed milk is sweet. (I see your link to making it sweeter if need be.) I like the small portion and that you give the nutrition/cal count for those of us who need to count cals, etc.!
I know you said you’ve never used unsweetened for baking. When I do this, I’ll let you know how it turns out.
Thanks,
Cary
Mary Younkin says
Cary – Please do let me know how it works. I always enjoy learning how people tweak things to fit their needs or ingredients on hand.
Cary Collins says
Hi Mary,
I did make the recipe with unsweetened coconut. Also used semi-sweet chocolate and cocoa nibs. I thought they turned out well…sweet enough for me but I don’t like things overly sweet. As some others said, barely had enough mixture to make 24 using the small paper liners. So…next time will make a little extra! 🙂
I’ve always loved all things Almond Joy so these are great! Put some in the freezer so that I won’t be tempted to eat too many at a time.
Thanks again,
Cary
Mary Younkin says
I’m glad you liked them, Cary!