9/25/09

Almond Joy Balls

Although I don't often crave sweets or candy I do have favorites, as most do. One of those is my love of Almond Joy's. While I have made a few 'copy cat' recipes over the years, including the version that 'Grandmas' all over the world make with leftover mashed potatoes, this version is one I only recently found and it uses just two ingredients for the filling; coconut and corn syrup. It was so close to the real thing that I had to copy it down and add it to my collection. I hope you do too.

Almond Joy Balls

4 c shredded coconut
1/4 c light corn syrup
1 pk chocolate chips - milk chocolate
1/4 c vegetable shortening
25-30 whole natural almonds (non-salted)

Line two large cookie sheets with waxed paper. Place coconut in large bowl. Place corn syrup in a glass measuring cup. Microwave on 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.

Measure out all the coconut into 1 tablespoon sized mounds. Shape each into a ball by squeezing coconut firmly in palm of one hand and rolling between both palms. Place on the wax paper. Let dry 10 minutes, then re-roll the coconut balls so they are smooth and round. 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, dip each ball into the melted chocolate or drizzle over top of the balls. While chocolate coating is still wet, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.
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