homemade almond joys

Homemade Mounds/Almond Joys

Very simple recipe that tastes like the real thing!  Dipping them can be rather tedious though, just as a warning.  This recipe could be made in a dorm if you have microwave and fridge access.  

Ingredients:

  • a 14-16oz bag of sweetened coconut flakes
  • 1 cup of powdered/confectioner’s sugar
  • a 14oz can of sweetened condensed milk
  • a bag of chocolate chips (any kind you like, I prefer dark chocolate but milk works well too)
  • Vegetable shortening (optional but makes the chocolate shinier)
  • Plain almonds (optional, MAKE SURE THEY AREN’T SALTED/SMOKED, get them PLAIN)
  • Supplies:
  • Large mixing bowl
  • Your *clean* hands
  • Double boiler OR two pots that fit inside each other OR a pot and a glass bowl that fits inside it OR a microwave safe bowl
  • Waxed paper
  • Trays or cookie sheets

Directions:

1. Mix together coconut, sugar, and condensed milk in a large mixing bowl.  I find it easiest to mix it up using my hands (wash them thoroughly first!) rather than a spoon.  

2. Form them into balls or little logs or whatever shape you like.  I think 1 inch diameter balls work best for dipping. 

3. Press an almond into the center of each ball if desired, make sure it press it in well so it doesn’t fall off into the chocolate when you dip it, or alternatively form the coconut around the almond.  It looks more like a real Almond Joy if it’s pressed in the top though.  

4. Next is to melt the chocolate.  I know most people do not have a double boiler, but these alternatives work just as well.  Either use 2 pots that fit inside each other or a glass bowl that can sit easily on top of a pot.  You can also skip that entirely and just microwave it in a bowl, 30 seconds at a time stirring it each time until melted and thin.  

5. If you go for the stove option, fill the bottom pot with an inch or so of water (so when the inner pot is in the water doesn’t spill out).  Set the inner pot or bowl on top.  

6. Dump the chocolate chips into the inner pot, with a tablespoon or two of shortening if desired.  Heat on medium-low stirring frequently until melted and thin, then turn down to low.  

7. Dip your coconut ball things!  I find the best method is to use 2 spoons to roll them around in the chocolate.  After coating them, place them on a cookie sheet or tray lined with waxed paper.  

8. Place your trays of candy in the refrigerator for a few hours to harden.  If you want them to set faster, place them in the freezer for 20-30 minutes or so.  Once the chocolate has hardened, they’re ready to eat!

I highly recommended storing them in the fridge, especially during the warmer months since they tend to melt/get soft very easily.  I think they taste pretty similar to Mounds/Almond Joy, or maybe even better :)