Homemade Almond Joys with Dark Chocolate

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!)

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 joy, 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.

I preferred the thinner chocolate coating created by the coconut oil myself. However, it does make for a messier candy, because the shell melts more quickly in your hands. Whichever way you make it 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 all 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

1. Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it’s shape when pressed together.

2. 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.

3. 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.

4. 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

These tasty treats are great for any occasion.

5 from 3 votes

Print Pin Rate

Course: Snack

Cuisine: American

Keyword: homemade almond joys

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 36 1" candy cups or 16 egg-shaped candies

Calories: 79kcal

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 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!
• * I found this homemade substitute for condensed milk and considered trying it myself, but I ran out of time. The ingredients for condensed milk should be listed on the can as only milk and sugar, so I was fine with using that in this recipe. Here is a dairy-free coconut version to try as well.

Nutrition

Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 21mg | Potassium: 85mg | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.2mg

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{originally published 11/27/13 – recipe notes and photos updated 10/23/19}