I’ll admit Almond Joys were my favorite candy as a child. My mother preferred home-baked goods over anything processed. So store-bought confections were a twice a year phenomenon on Easter morning and Halloween eve. I will always associate coconut with spring as our Easter baskets were loaded with green-tinted coconut grass, while chocolate in any form, reminds me of the turning of seasons. I’ve used coconut milk powder to give these decadent treats a creamy base, finely shredded coconut for a delicate texture, and roasted almonds for extra-crunch. For me, they’re childhood in every delicious bite.
Line a baking sheet with parchment.
In a medium bowl, blend coconut milk powder, butter, water, salt, until smooth.
Add coconut, stirring to combine.
Scoop coconut mixture by tablespoonfuls, placing on prepared sheet. *
Top each with 2 almonds.
Freeze for 30 minutes, until firm.
Break apart chocolate into small pieces.
Set a double boiler over medium heat. **
Add chocolate pieces and stir occasionally until melted.
Dip frozen coconut pieces in melted chocolate, returning to parchment-lined sheet.
Freeze for 10 minutes, remove, and finish setting at room temperature for one hour.
Store refrigerated in an airtight container.
Naturally low-carb & gluten-free
* Use a silicone candy mold for a more structured candy. Place almonds in mold first, adding coconut mixture after. After freezing, remove frozen mixture from mold before dipping in chocolate.
**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
