Coconut Almond Balls
Submitted by tomatolo
Coconut almond balls coated in milk chocolate with a whole almond on top. A homemade candy made with shredded coconut, corn syrup, and microwave melted chocolate.
YIELD
26 servingsPREP
40 minCOOK
20 minREADY
60 minHomemade coconut candy that tastes like an Almond Joy but better. Shredded coconut gets bound with hot corn syrup, shaped into tight balls, dipped in melted milk chocolate, and topped with a whole almond. Five ingredients, no baking, and you end up with 26 pieces of candy that look like they came from a confectionery shop.
The corn syrup gets microwaved until it boils, then poured immediately over the shredded coconut. Work it in fast with the back of a wooden spoon while it’s still hot; the syrup cools quickly and becomes harder to distribute once it sets. Every strand of coconut needs to be coated or the balls won’t hold together. Pack each tablespoon of coconut firmly in your palm before rolling between both hands. A loose ball will fall apart when the chocolate goes on.
Let the formed balls dry for 10 minutes on a wire rack, then re-roll them to tuck in any stray coconut strands. Those loose ends poke through the chocolate coating and ruin the smooth finish. Melt the milk chocolate with shortening in the microwave, stirring until glossy, then spoon it over each ball quickly. The shortening keeps the chocolate from cracking as it sets and gives it a professional sheen.
Pro Tips
- Measure out all the coconut portions first, then roll into balls assembly-line style
- The chocolate coating sets faster in the refrigerator; 15 minutes and they’re firm
- Store in a single layer in an airtight container; stacking before fully set smears the chocolate
- Refrigerated storage keeps the chocolate coating from blooming
Variations
- Dark chocolate: Use dark chocolate instead of milk chocolate for a richer, less sweet coating
- Toasted coconut: Toast the shredded coconut lightly before adding the corn syrup for a nuttier flavor
- Macadamia: Press a macadamia nut on top instead of an almond for a tropical twist
Ingredients
Directions
Line two large cookie sheets with waxed paper.
Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure.
Microwave on high (100%) 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.
Using 1 level-measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
(HINT: Measure out all of the coconut then roll into balls.)
Place 2 inches apart on wire racks.
Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1½ 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, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
While chocolate coating is still soft, lightly press whole almond on top of each.
Let stand to set or place in refrigerator.
Store in a single layer in airtight container. Keeps best if refrigerated.
Makes 26.
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