Chocolate Coconut Almond Sprinkles Recipes

CHOCOLATE, ALMOND, AND COCONUT CLUSTERS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
• Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
• Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
• Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

CHOCOLATE COCONUT ALMOND SPRINKLES

Steps:

• Preheat oven to 350°F.
• Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl. Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut. Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated. Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.