Coconut Almond Candies Recipe

5 1 1
Coconut Almond Candies Recipe
Coconut Almond Candies Recipe photo by Taste of Home
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Coconut Almond Candies Recipe

Read Reviews
5 1 1
Publisher Photo
I love Christmas candy, and these simple but special chocolates are among my favorites. They're easy to assemble in paper-lined muffin cups.
MAKES:
42 servings
TOTAL TIME:
Prep: 1-1/4 hours
MAKES:
42 servings
TOTAL TIME:
Prep: 1-1/4 hours

Ingredients

  • 2 cups sweetened shredded coconut, chopped
  • 3 tablespoons sweetened condensed milk
  • 3 tablespoons confectioners' sugar
  • 2 teaspoons butter, softened
  • 1 package (12 ounces) semisweet chocolate chips, divided
  • 8 ounces white candy coating
  • 1 tablespoon shortening
  • 1 package (2-1/4 ounces) unblanched almonds

Directions

In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside.
In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups.
Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container. Yield: 3-1/2 dozen.
Originally published as Coconut Almond Candies in Country Woman Christmas Annual 2007, p71

  • 2 cups sweetened shredded coconut, chopped
  • 3 tablespoons sweetened condensed milk
  • 3 tablespoons confectioners' sugar
  • 2 teaspoons butter, softened
  • 1 package (12 ounces) semisweet chocolate chips, divided
  • 8 ounces white candy coating
  • 1 tablespoon shortening
  • 1 package (2-1/4 ounces) unblanched almonds
  1. In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside.
  2. In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups.
  3. Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container. Yield: 3-1/2 dozen.
Originally published as Coconut Almond Candies in Country Woman Christmas Annual 2007, p71

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MY REVIEW
angelahatchett User ID: 4864070 118957
Reviewed Feb. 2, 2010

"These are easy to make and tastes great!"

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