I am a big fan of almonds and an even bigger fan of almonds with chocolate. When you add coconut to this yummy combo it becomes something amazing. It may not be a very original idea to make a copycat version of this classic candy, but that is because it is a good one that never gets old.
I tend to make a lot of copycat recipes. It used to be just for fun or to make something healthier than processed food when I lived in a world surrounded by unhealthy fast food and convenience food. I have always loved to see if I could create something as good as or better than the original. Now that I am living here in Chile, copycat recipes are more of a necessity. There are many things that can only be had if you do it yourself here. This works out because, like I said, I love doing it.
These are good no matter what time of the year it is, but especially around Easter. They are simple and fairly quick to make. Most of the time involved in this recipe is hands-off. While they chill out you can too. They are also something fun to make wth kids. I made mine fun-size but they can easily be full size.
I have only seen unsweetened, shredded coconut here. I find this ironic because that was always hard to find in The States. Usually we found it only at specialty or health food stores and it was more expensive. The unsweetened is very dry and requires compensations when you use it in place of sweetened. I would also love to find coconut oil as it would be better than butter in this recipe. I still have not seen it here so I used butter but I recommend coconut oil.
- 1/4 cup (1/2 stick) coconut oil or butter, softened
- 1/4 cup sweetened condensed milk, separated
- 2 tablespoons powdered dry milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- 1 cup shredded unsweetened coconut
- 1/2 cup whole almonds
- 2 bars(200g) good quality semi-sweet dark chocolate
- 2 tablespoons more butter or coconut oil
- Combine butter, vanilla, 2 tablespoons sweetened condensed milk in medium mixing bowl.Add powdered dry milk, powdered sugar, and coconut and mix until a dough forms.
- Now form tablespoon sized chunks into rectangles and place on parchment lined tray. Spread a small amount of sweetened condensed milk over each as a sort of glue for the almonds. Place two almonds on top of each candy and press down gently to stick. Place tray in refridgerator for 1 hour to chill. Move to freezer for about 20-30 minutes before dipping.
- Melt chocolate and butter or coconut oil in small saucepan or double boiler over low heat. Remove tray from freezer and dip each candy into chocolate and turn to coat. Use a fork or similar utensil to remove to tray. After dipping allow chocolate to dry and cool. I usually put it in the fridge.