Coconut Almond Candy Recipe
Coconut Almond Candy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The secret ingredient in this homemade candy is a true surprise—anyone tasting the delicious morsels will never guess what’s in the sweet, creamy filling! —Katrina Smith, Lawrence, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 2 cups sweetened shredded coconut
  • 1/2 cup mashed potatoes (with added milk and butter)
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional
  • 2 cups confectioners' sugar
  • 24 unblanched almonds, toasted
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 tablespoon butter

Directions

In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour.
With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes.
In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: 2 dozen.
Originally published as Coconut Almond Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

Nutritional Facts

1 candy: 167 calories, 8g fat (5g saturated fat), 5mg cholesterol, 61mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 2g protein.

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  • 2 cups sweetened shredded coconut
  • 1/2 cup mashed potatoes (with added milk and butter)
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional
  • 2 cups confectioners' sugar
  • 24 unblanched almonds, toasted
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 tablespoon butter
  1. In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour.
  2. With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes.
  3. In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: 2 dozen.
Originally published as Coconut Almond Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

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