How to make it

  • Line two large cookie sheets with waxed 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. Reroll 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.
  • Keeps best if refrigerated. Makes 26.

Reviews & Comments 4

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  • jeffsgirl 10 years ago
    OMG! Almond Joy's are my very favorite! I gotta get this cook book! Thanks for the post!
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    " It was excellent "
    shirleyoma ate it and said...
    One of my hubby's favorite! Gotta make these!
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    " It was excellent "
    henrie ate it and said...
    OMG looks and sounds wonderful, thank you for the post, I'm sure this will be great.
    Was this review helpful? Yes Flag
    " It was excellent "
    organicmama ate it and said...
    This is about my most favorite candy bar! WOW yum!
    Was this review helpful? Yes Flag

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