I have a confession to make…I don’t like coconut. No, not really. I mean I can take it as a mild ingredient in coconut oil, coconut flour (with chocolate chips, of course), and those little Girl Scout coconut/caramel cookies. My husband, on the other hand, could eat a coconut cream pie lined with almond joy and topped with coconut ice cream. He loves the stuff!
I found a recipe recently for a beautiful, allergy-friendly version of Almond Joy. My husband has been begging me to make Almond Joy. I made a Mounds bar recently that he devoured, but now he wished to add almond. While I could have used the original Mounds recipe and added an almond, I chose to go for a new recipe with pretty pictures. The problem is that I rarely follow a recipe exactly.
What resulted from the pretty homemade almond joy recipe? I loved it; my husband did not. The coconut nugget was more of a candy bar nugget with a very, very slight coconut flavor. In fact, it reminded me of a Resees Peanut Butter Cup without the peanut butter flavor (ooh, that gives me another recipe idea!). My husband was quite disappointed with this, while it just suited my fancy. (Did I mention it has only 6 easy ingredients?) So, if you desire an allergy-friendly candy bar nugget without a strong coconut flavor, this recipe is for you! If you want all-out coconut, I’ll share another recipe with you some other time.
In the meantime, I’m calling these tasty little treats Mild Coconut Almond Bites because they are small and only have a mild coconut flavor. Genius, huh! I hope you enjoy every last little nugget-y, mild coconut almond bite!
Mild Coconut Almond Bites
Coconut oil or butter can be substituted for the palm shortening.
- 2 cups coconut, shredded
- 24 almonds
- 1/3 cup + 1 tablespoons palm shortening
- 1 1/2 tablespoons honey
- 1/2 teaspoons vanilla
- 1/2 cups mini chocolate chips (like Enjoy Life)
Preheat the oven to 325 degrees.
1. Spread the coconut out in a 9x13 pan. Toast for about 5-7 minutes or until golden. Remove from oven and place in food processor. Place almonds in pan and roast for about 5-7 minutes, or until achieves a nutty aroma.
2. Pulse the coconut in the food processor until it's crumbly.
3. Melt 1/3 cup palm shortening (or coconut oil) and add to food processor along with honey and vanilla (or almond extract). Pulse everything together until blended.
4. Spoon out coconut mixture and press into a mini muffin pan. Place in the freezer for about 30 minutes or until solid.
5. When coconut bites are ready, melt chocolate with 1 Tbsp palm shortening (or coconut oil). Add a dab of chocolate to the top of each coconut bite and stick almond on top of the chocolate. Place in the refrigerator for about 5-10 minutes, or until chocolate hardens a bit.
6. Remove each coconut almond bite from the mini muffin pan with tongs and dip into the melted chocolate (give the chocolate a stir first, if needed). Place each coconut almond bite on parchment lined cookie sheet (or maybe even back into the mini muffin pan) and refrigerate for another 20 minutes, or until hardened.
Remove from parchment paper and enjoy every scrumptious little bite!
Makes about 18-22 coconut almond bites.
Recipe shared Allergy-Friendly Friday, Full Plate Thursday, Fat Tuesday, Monday Mania, Sweet Tooth Friday, Homestead Barn Hop, Better Mom Monday, gracelaced mondays, Slightly Indulgent Tuesday, Traditional Tuesdays, Hearth and Soul Blog Hop, Tasty Tuesday, Titus 2sday, Real Food Wednesday, Gluten-Free Wednesdays, Whole Foods Wednesday, and Thriving on Thursdays.