Super simple, extra delicious, and perfectly sweet Homemade Dark Chocolate Almond Joy. Easy coconut filling, made with sweetened condensed milk, lots of coconut, and a splash of vanilla, formed into a disc, and then each have almond pressed in. From there, the delicious filling is coated with a shiny dark chocolate that’s melted with some coconut oil for that extra coconut flavor! Each sweet candy is then drizzled with a little bit of extra chocolate and finally finished with a sprinkle of flaky sea salt. Similar to a classic almond joy…but made so much better and made with some extra special touches that make them even more delectable! These almond joys are truly perfect for any holiday so, be sure to include them in gifts, but also great as a back to school treat. Everyone will be so glad you made them!
About The Recipe
Today we have an extra special treat for you guys in the form of the most delicious homemade almond joys! I don’t know about you, but I was so excited to make these. Seriously, these are my favorite childhood treat! Sweet coconut filling, topped with whole almonds, then covered in rich, creamy dark chocolate, and finished with just the right amount of sea salt or extra chocolate drizzle!
I can only describe these in two simple words…incredibly delicious.
Your favorite childhood candy, but so much better.
Oh, and the best part? These candies are so much easier to make than you might think! There’s not even any special tools necessary to make them. As long as you have mixing bowls, a sifter, and some parchment paper…you can make these delicious treats!
Which is like – the best thing ever, you know? Because there is nothing better than an almond joy. Coconut-y, chocolate-y, and they pretty much just melt in your mouth.
Not a fan of the almonds? Prefer the mounds bar? Well, with homemade, you can just leave off the almond and have the same exact thing as a mounds!
- Mixing Bowls
- Rubber Spatula
- Small Cookie Scoop/Spoon
- Parchment Paper
- Sheet Pan/Plate
For The Filling:
- Sweetened Condensed Milk
- Vanilla Extract
- Powdered Sugar
- Sweetened Shredded Coconut
- Almonds (optional)
For The Coating:
- Bittersweet Chocolate
- Coconut Oil
In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt.
Add the powder sugar and stir until completely combined. This will take some work, but it will eventually absorb the sugar!
Stir in the shredded coconut.
Using a small cookie scoop (or a spoon!), spoon out small amounts of the coconut filling. Roll into a log and then form into a semi-flat oval. Repeat until no more filling remains. Top with almonds. Refrigerate until firm.
Melt the chocolate and coconut oil in the microwave at 30 second intervals until smooth and completely melted. This should take 1 minute and 30 second total. Stir in-between each interval!
Take the coconut filling out of the fridge and dip into the chocolate. Don’t flip them upside down! It’s best to place one in the chocolate, use a fork to spoon chocolate over the top, slide the fork under the candy, tap away excess, and place on a lined sheet pan or plate. If you have a loose almond, don’t worry! The chocolate will keep the almond in place.
Place the almond joy’s back into the fridge until the chocolate has completely set. Drizzle with extra chocolate if desired.
Dark Chocolate or Milk Chocolate?
If you’ve read our blog before, you know we absolutely love dark chocolate. So, I will always personally say a semisweet or bittersweet chocolate. But, these almond joys will be equally delicious with a milk chocolate coating!
Differences In Coconut… What Should I Use?
Okay, so…there’s quite a few different coconuts out there. There’s shredded, flaked, unsweetened, sweetened, fresh… It can be overwhelming!
The best coconut to use is a shredded and sweetened. I promise. If you use flakes, it’ll be too big. Unsweetened just won’t taste right!
Are Almonds Necessary?
Like I said above, the answer is nope! If your a mounds fan, simply omit the almonds to have a delectable coconut candy!
How To Store
The best way to keep these almond joys are in a container or a sealable bag in the fridge! This ensures the chocolate stays set and they last longer this way, too! Because, unlike store-bought, this recipe has no preservatives.
- Want to make this recipe vegan? Use sweetened coconut milk and your favorite vegan chocolate!
- Any kind of chocolate can be used for this recipe, but we prefer dark chocolate.
- When dipping the filling, keep the fork wiped! It makes for a cleaner and much easier experience
- The almonds might not all stick. This is okay! Just be careful when coating them with chocolate. The chocolate will make them stay.
- The powdered sugar is a little difficult to stir in. A rubber spatula is the best tool for this.
- Adding the almonds is optional!
- You can temper the chocolate, if you want!
- Keep your hands clean when working with the filling. It gets sticky after a few!
When you make this Homemade Almond Joy, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Homemade Almond Joy
- ½ cup sweetened condensed milk or cream of coconut
- ⅔ teaspoon vanilla
- Pinch of salt
- 1 ½ cups powdered sugar
- 3 cups sweetened coconut flakes
- Whole almonds, as needed
- 2 cups bittersweet chocolate pieces
- 2 Tablespoons vegetable oil
- Line a sheet pan with parchment paper. Set aside.
- In a large bowl, mix condensed milk, vanilla, and salt.
- Stir in powdered sugar.
- Add coconut and mix in thoroughly.
- Scoop out small portions of coconut mixture into the palm of your hand.
- Roll into a log and place on prepared baking sheet.
- Press down with fingertips to flatten slightly.
- Place a whole almond on top.
- Refrigerate until firm, about 1 hour.
- In a medium, microwave-proof bowl, combine chocolate pieces and vegetable oil.
- Microwave in 30 second intervals, stirring between each, until chocolate is melted and smooth.
Putting It Together
- Using a fork, dip coconut pieces one at a time into chocolate coating.
- Tap lightly on the side of the bowl to remove excess chocolate.
- Place back on parchment-lined pan.
- Allow to set.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.