Homemade Almond Joys?

Question

Does anyone know how to make them?

Answer 1

Almond Joy
4 cups (8 1/2 ounces) shredded coconut (fresh package!)
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds

Line two large cookie sheets with wax paper. Set large wire cooling rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.

Re-roll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Answer 2

Almond Joy Copycat
1¼ hours 1 hour prep

1/3 cup Karo syrup
1 cup coconut
1/2-1 teaspoon almond extract (depends on how strong an almond flavor you wish)
12 almonds
5 ounces chocolate bark (you may need more to coat properly)

Toast the almonds in the oven at 400 just till they are warm and you can start to smell them(3-5 min). Set aside.
Bring the karo to a boil and add the coconut, remove from heat and add extract.
Place in fridge till firm.
Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour.( you can play with the size of these , if you like more filling to less chocolate make them bigger, you'll just get fewer).
melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook -- just melt.
Dip each candy into the chocolate coat evenly and completly -- no coconut should be exposed! Place on a waxpaper lined cookie sheet in the fridge till chocolate is set.
Store in a airtight container

Answer 3

Almond Joy
4 cups (8 1/2 ounces) shredded coconut (fresh package!)
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds

Line two large cookie sheets with wax paper. Set large wire cooling rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.

Re-roll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Answer 4

3/4 c mashed potatoes
1 TBS vanilla
4 c powdered sugar
4 c coconut
almonds
Chocolate bark (or semisweet chocolate chips)

Stir together. Let sit overnight. Make into balls (or whatever shape you want) place 1 almond into coconut and let sit in
refrigerator around 1 hour. Dip into melted chocolate bark, or white chocolate bark and let dry on foil. Refrigerate until ready to eat.

Answer 5

YUMMMMMMMMMMM!!!! Here is how I make them.

2 -8oz pks of sweetened flaked coconut

1-can sweetened condensed milk(Borden's is best)

1 stick of butter

1 teaspoon almond extract

2-pks of chocolate candy coating

Mix together the first four ingredients.Use your hands to mix well.Place bowl in freezer for 1 hour.Shape dough into 1" balls.Melt the chocolate according to pk directions .Dip the balls into the chocolate and let set.Makes about 4 dozen candies.










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