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 1-2 tablespoon sized mounds. Shape each into a ball by squeezing coconut firmly in palm of one hand and rolling between both palms or a log shape for a candy bar copy. Place on the wax paper. Lightly press whole almond on top of each. Let dry 10 minutes, then smooth and round off the balls and the edges of the logs, of stray coconut strands if needed so they are smooth and a bit flattened.
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 log or coconut ball into the melted chocolate. Let stand to set or place in refrigerator. Store in a single layer in airtight container.
