I must confess that I was having some major chocolate cravings when I whipped up this delicious dessert. I don’t often make candy – but every now and then it’s great to make a special treat to share. I hope you enjoy these almond joy inspired candies as much as I did!
- 1 cup sweetened coconut flakes
- 1 cup of semi-sweet chocolate chips
- 1 jar marshmallow creme
- 1 tsp. butter
- lots of spoons and a small cooking pot
- Wax or parchment paper (and possibly some tape to keep the edges of the paper from rolling up)
- First things first, put the butter in the pot. Allow the butter to melt completely.
- While the butter is melting, place parchment over a cookie sheet or cutting board – make sure it lays flat.
- Next, mix a cup of coconut flakes with about 4 tablespoons of marshmallow creme
- Remember, that less is more with the marshmallow creme. You can always add more if the coconut flakes aren’t adhering together.
- Mix thoroughly until totally blended together.
- Spoon all of that out onto the parchment paper covered cookie sheet.
- Spread the coconut mixture over the parchment paper and stick it in the fridge to cool for about 15-20 mins until it is partly firm to the touch.
- While the mixture is cooling it’s a great opportunity to clean up the mess, so that you have space for the next part of the recipe.
- Take a few extra teaspoons of coconut flakes, spread them on a small baking sheet and toast them for 2-5 minuets until they are golden brown (this will be a garnish at the end). Watch them carefully and stir them a few times while they toast.
- Once the coconut marshmallow creme mixture is cooled, use a butter knife to cut small pieces off and roll them into quarter sized balls.
- Place the coconut balls into the freezer to chill.
- Next, melt 1 cup of chocolate chips. There are a variety for ways to do this, but I put mine into the microwave and melted them using 40 second increments. This ensured that they didn’t scorch, at the end of every 40 sec increment I stirred the chocolate. Do this until it has a creamy consistency.
- Take out a few coconut balls at a time (leave the rest in the fridge so that they stay chilled), and dip each one in chocolate.
- Sprinkle toasted coconut flakes on each one as a garnish and place them on a parchment paper lined cookie sheet to cool.
- Once they are dry enjoy your tasty treats!