I can’t get enough coconut. Any dish is made better with coconut incorporated into it. (Exaggeration? Perhaps.) I just love it! It’s good with chocolatey desserts; it’s good with fruity desserts; it’s good with meat and seafood. What an amazing little food you are, coconut. Consider this recipe my ode to you.
Homemade Almond Joys
Makes about 6
1 cup sweetened coconut, shredded
3/4 cup sweetened condensed milk
12 ounces milk chocolate
Combine coconut and condensed milk in a medium sized bowl.
Place bowl in freezer for about 5-7 minutes to allow mixture to harden. Move to fridge and leave for one hour.
Do not worry if the milk separates slightly from the coconut. Shape mixture into small, candy-sized ovals.
Melt chocolate on medium heat in a saucepan until creamy and no chunks remain. Dip coconut ovals into chocolate and coat completely. Lay on parchment paper for chocolate to harden. While exterior is still soft, place 1-2 almonds into chocolate. Let continue to harden until they are ready to eat. (But who are we kidding? I ate 5 right away.)