Homemade Almond Joys
Tastes Better From Scratch
Tastes Better From Scratch
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  • 1 1/3 cup mini marshmallows 1/2 cup light corn syrup (Karo syrup) Pinch of salt 1 (7oz bag) coconut flakes, about 2 cups 1/2 tsp vanilla 25-30 Roasted almonds 1 (12oz) bag good quality milk chocolate chips Instructions In a medium saucepan add the syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer. Remove from heat and stir in coconut and vanilla. Transfer to a bowl and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance). Remove mixture from the fridge. Roll mixture into small logs, about the size of a fat tootsie roll. Place an almond on top of each, pressing it down so it sticks. Place parchment paper on a cookie sheet and place in the freezer while you melt the chocolate. Melt chocolate slowly in the microwave, stirring often, or in a double boiler. (I just place a mixing bowl over a pot of simmering water and stir the chocolate until it melts). Dip each coconut roll into the melted chocolate and place on the cold, parchment lined cookie sheet. Allow the chocolate to set. (You could also stick them back in the fridge at this point). Enjoy! By Lauren Allen



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