Almond Joy Coconut Bites (Print Version)
# Ingredients:
→ Coconut Mix
01 -
2.5 milliliters vanilla extract
02 -
160 grams sweetened condensed milk
03 -
200 grams sweetened shredded coconut
→ Putting Together
04 -
12 to 15 whole almonds
→ Chocolate Dip
05 -
15 milliliters coconut oil (optional, makes the coating smoother)
06 -
260 grams semi-sweet or milk chocolate chips
# Instructions:
01 -
Toss your shredded coconut, condensed milk, and vanilla in a big bowl. Mix it all up so it’s nice and gooey and holds together when you squeeze it.
02 -
Scoop out some of the coconut mix, about a tablespoon each. Shape into an oval or ball. Push an almond into the top. Squish them back into shape if you need. Lay them out on a tray with parchment and pop them in the freezer for around 20 to 30 minutes until pretty firm.
03 -
Toss the chocolate chips (and the coconut oil if using) into a heatproof bowl. Microwave in quick 20-second bursts, stirring after each time, till it's all smooth. Or just go old-school with a double boiler.
04 -
Drop each frozen coconut bite into the melted chocolate using a fork so you can coat it all around. Let any drippy chocolate fall off, then set each piece back onto the tray with the parchment.
05 -
Chill the chocolate-covered bites in your fridge for 15 to 20 minutes or until that outer shell gets nice and hard. Store them in a sealed container in the fridge and they’ll last you about a week.
# Notes:
01 -
Want to make them look fancy? Drizzle more melted chocolate on top after the first layer has set.
02 -
Skipping nuts? Just leave out the almonds before shaping.
03 -
You can stash these in the freezer up to three months. Defrost in the fridge before munching.