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homemade almond joy
A year ago, it seems like the internet exploded with homemade versions of all the fun packaged treats, i.e. pop tarts, Hostess cupcakes, peppermint patties, etc. I’m not quite sure why I didn’t do anything similar here on sophistimom. But just because I never rode that wave on my blog, it doesn’t mean my kids and I don’t love that kind of thing.
It’s a pretty regular Sunday afternoon ritual to come home from church, find out one of my kids didn’t get treats from his Sunday school teacher when one of my other kids did, and answer his or her whines with, “Don’t worry. I’ll make you some candy!” (Hm. Maybe that’s the trouble with my parenting: I make candy for them when they whine.)
Usually we end up making homemade Reeses peanut butter cups, which I can post another time (but the general idea is in this ancient post I did on making peanut butter turtles—and you can probably piece together how to do it from there). But a few Sundays ago, I wanted something a little different, so I tried making these homemade Almond Joy cups. I’m so glad I did.
Now if I could just figure out how to make those Almond Joy Pieces . . .
homemade almond joy cups
This is a really casual recipe, so use whatever amounts of ingredients you have.
3/4 cup dried flaked coconut (unsweetened, if you can find it. If not, use the regular shredded coconut. I used the regular shredded in the picture—that’s why it’s so white.)
3-4 tablespoons sweetened condensed milk
1/4 teaspoon pure vanilla extract
1 bag of milk chocolate chips (Ghiardelli or Guittard brands)
1/4 cup toasted almonds
1. Mix the coconut with the condensed milk and the vanilla in the food processor (for best results), or by hand. It should be thick and sticky. Add more milk or coconut as necessary, to achieve Almond Joy center consistency.
2. Line a mini muffin tin with about ten to twelve paper liners. Melt about half of the chocolate in a microwave safe bowl, in 30 second intervals, stirring well after each. Pour about a teaspoon of melted chocolate into the bottom of each liner. Shake the tray back and forth to distribute the chocolate. Put in about a teaspoon and a half of the coconut mixture into each, and top with an almond. Pour chocolate over the top of each. Shake the tray to distribute the chocolate evenly. Melt more chocolate as necessary. Refrigerate until chocolate is set.
45 Responses to “homemade almond joy”
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Almond Joys are a favorite in our house and I know my kids would go crazy for these. I love this easy recipe, Jaime!
Mmmm. They look delicious inside!!
Thanks, Lori and Dara!
Chocolate and coconut, those are my husband’s two favorite ingredients. I have to make these for him.
SNAP! These look amazing and almond joys are my fave! Let me know when you figure out the Reese’s pieces
Sylvie—He must love you!!
Heidi—Oh, if only! I think you need one of those big candy barrel stirrers (I have no idea what they’re called), you know, like the ones they have at the Jelly Belly Factory? You and I can start a trend, and then they’ll start making them for the home cook and selling them at Williams Sonoma, or something. Like they do with ice cream makers. It’s worth a shot!
This looks like a real joyous treat..love how those almonds are peeping through the cups!
You’re making this sound too easy, too accessible!
These look awesome!! Almond Joys are one of my favorites – and I bet these are even better than the store bought ones!
These look amazing! And seem easy enough to do. Thank you for the inspiration.
I can’t wait to try these!
Oh. My. My husband will be in heaven. These are his favorite. Yum!
mmmm these look and sound so good,, my son requested my home made peanut butter cups so I had to make them but am soooooo looking forward to making these also. thanks so much for submitting this
Looks super yummy! Thanks a lot for sharing!! Love & will try it for sure
Oh yum! These flavours remind me of one of my old favourite chocolate bars called Bounty Bars (here in Australia). Now if I can only convert your recipe to dairy-free too I’ll be stoked
Emma–Ooh, yes, I love Bounty bars! They used to have them here in the states, but they’re gone now. Every once in awhile I can find them at candy shops that sell foreign candy. If you want to convert these to a dairy free version, you might try boiling some coconut milk with sugar until it becomes a thick syrup—kind of like making your own condensed milk. That’s what I would try. Good luck!
What do you do after? Just refrigerate until they are hard or something?
Yes! That’s so funny! Sorry about that! I was just looking at this recipe earlier today, and noticed I never said to put them in the fridge, and then I was too lazy to change it, and thought no one would notice it, since no one had said anything in all these months!! So, yes, put them in the fridge, and I’ll go and write it into the recipe.
Awesome, thanks for the coconut milk/sugar suggestion
[...] 4. Will someone make me a homemade almond joy? [...]
These look amazing!! I can hardly wait to try them – I found you through pinterest.com. Someone pinned your blog – glad they did!! I will be a faithful follower.
Thank you, Phyllis! I’m so happy you found me!!
These are sooooo good! I made one batch according mostly to the recipe (I doubled up on the filling) and made a dairy free version with home made condensed soy milk (soy milk and sugar over Med heat, reduced). Both were delicious! For my next batch I, think I will put a few more almonds. Did I mention these are super yummy?!
these seems really awesome! anyway can we replace the coconut with anything else? if yes how? just in case
thankyou
Yum, I must try this recipe! Thank you
Just found your recipe on Pinterest. Been thinking about making these for quite a while, but wasn’t sure of the proportions. Thank you-now I know! I will probably substitute another nut or leave it out-allergic to almonds. Gotta try this soon.
Thanks – these turned out yummy!
omgomgomg. i can’t even begin to explain how excited i was to find this post. cannot wait to try it! and thx to megs above re: the tip on dairy-free version of condensed milk. =)
Thanks, Kero!
Will be trying this filling for “Almond Joy” cupcakes I’ve been wanting to try making.
Wanted to add for those who want non dairy..there’s another recipe that uses 16 oz rice syrup per 8 oz of coconut for the filling part..it makes it brown-ish..which is why I kept looking and found this recipe. I want that white contrast with the chocolate color..as well as making it ‘appear’ as much like the candy bar as possible. As I looked at the recipe again for amounts..I notice that it says you can use corn syrup as well..which wouldn’t discolor the coconut.
Cool, Carla! How did your cupcakes turn out?
The cupcakes were AWESOME!
I used the filling as above..mixed in some thin sliced almonds with it, stuff the chocolate cupcakes with it, iced with chocolate frosting the sprinkled some of the almond slices on top. SOOOO good they were fighting for the last one!
Thanks again for the recipe!
[...] daughter and I made this on Sunday afternoon. Sunday afternoons are usually our time for making candy. I wouldn’t recommend making toffee in the dead of summer normally, but all we had was some [...]
Yum, these look awesome!! I’m going to try making them vegan and sugar-free, but subbing the condensed milk for coconut butter and using stevia to sweeten the chocolate. Can’t wait!
Alyssa—Sounds delicious. Have you made them yet?
This sounds so good. Can’t wait to make them. Thanks for the recipe. Happy pinning11
Sharon—So happy you found me on Pinterest!! Good luck making these, and a Happy Pinning right back to you!
[...] And baking these home made almond joys… [...]
Yum. These are on my list of candies for the holidays. Gonna make them festive by adding red & green food coloring to the coconut mixture.
Sounds fun, Joelle!! Happy Holidays!!
I have a silicone mini brownie bite pan. I was thinking of making these in that pan but would not have a liner for them. Once cooled I would just set them in a mini candy cup. Reason being is I am making many of them for my boyfriends work and would like to keep them bite size. Will this pan idea work? Or do you think they’d stick to the pan and be hard to remove?
Kris—How fun! Everyone will love you at his work. That’s important.
You’re on exactly the right track. I’ve used silicone for chocolate, and the chocolates pop out like a dream. Way to go, and I hope they turn out well for you!
Jaime,
These turned out amazing in the silicone pan, popped right out in perfect form. I recommend the unsweetened coconut-I was lucky to find some and I can honestly say, these are the closest thing to chocococonutty heaven one can get. Thanks so much for sharing-they’re a hit!!
That’s wonderful to hear, Kris!! I’m delighted you loved them!!
[...] Homemade Almond Joy. Awesome. Make mine dark chocolate, please! [...]