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.
Puff Pastry Baklava Bites are delightful, bite-sized treats that offer a modern twist on the traditional Greek dessert, baklava.
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}
Pam says
So much better for you when you make them with all your real ingredients.
Jenn says
I have never been a big fan of coconut (love the flavor, just not the texture), so I have never really liked almond joy or mounds bars.. BUT.. homemade? Well, I wouldn't say no if you offered me one 🙂 They look incredibly good!!
Sue/the view from great island says
These look AMAZING. I love the photo of the deep dark swirled chocolate in the little foil cups…I need to make these soon!
Blond Duck says
Oh, that sounds great!
Joanne says
I have a recent addiction to the chocolate/coconut combo so I definitely need these in my house for munching on!! The egg idea is so cute!!
Andrea {From the Bookshelf} says
These look fabulous!
Carolyn says
Yum! I will be making these for sure. I am pinning them now!
Mary says
What part of the recipe do you use the optional coconut oil?
Mary says
You can melt the coconut oil with the chocolate for a thinner coating. 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.
Hope that helps!
Greg Mason says
I made these for Greg and he loves them.
krista storoy says
This looks like the perfect decadent treat that the coconut in my pantry has been waiting for! Now just to pick up some dark chocolate lol.
Anonymous says
I used to add the wax to the chips to set the chocolate.The wax for candy and canning'
AZOasis8 says
Sooo… does the recipe call for CONDENSED milk, or SWEETENED condensed milk? There's a big difference.
Mary says
Sweetened condensed milk. I'll make a note in the recipe. (I've never even seen un-sweetened condensed milk. I didn't know it existed.) Thanks!
Anonymous says
wondering if you use salted or unsalted almonds?
Mary says
I used plain roasted almonds. I think that salted would taste great though.
Kim Honeycutt says
OMG!! Pinned it!
Anonymous says
Yummy! can't wait to make these. May make them tomorrow after Church!!!! Thanks
Anonymous says
Do you use sweetened or unsweetened coconut?
Mary says
I use regular sweetened coconut.
Karen Wood says
Yum!!!!!!
Lisa Lepage says
AWWWWWESOOOOOOME recipe! Perfection!!!!!
Norma says
Love your recipes, I used to watch your show when I had Cable. I made your Brussel Sprouts for Thanks Giving everyone loved them. Making candy for my kids work this year saw this almond joy . I’m sure everyone will love it too. Thanks for good tips
Nancy says
YUM!! My Christmas candy list is getting longer. Thanks for sharing your delicious candy recipes! Merry Christmas!