Coconut Almond Candy Recipes

ALMOND-COCONUT CANDY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
• Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
• Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
• Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
• In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

COCONUT ALMOND CANDIES

Steps:

• 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.

COCONUT ALMOND CANDY

Steps:

• 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.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT-AND-ALMOND CANDY

Steps:

• 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
• 2. Combine condensed milk, vanilla extract, and salt in a bowl.
• 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
• 4. Add coconut and stir until combined.
• 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
• 6. Using a sharp chef's knife, cut the candy into small rectangles.
• 7. Line a baking sheet with parchment or wax paper.
• 8. Melt and temper the chocolate, or simply melt the coating chocolate.
• 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
• 10. Refrigerate candy for 30 minutes or until the chocolate has set.

COCONUT ALMOND CANDY CUPS (HOMEMADE ALMOND JOY)

Steps:

• Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.
• Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.
• Place the molds in the refrigerator or freezer to set, about 1 hour.
• Once the coconut almond cups are solid you can melt the chocolate for the topping.
• In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.
• Melt over low heat.
• Evenly pour chocolate over the coconut and almond cups.
• Place a whole sprouted almond on top of each cup.
• Refrigerate cups for 1-2 hours or until completely set.

ALMOND CHOCOLATE COCONUT COOKIES I

Steps:

• Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
• Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

COCONUT ALMOND FONDANT CANDY

Steps:

• Mix butter and sugar.
• Add milk and vanilla.
• Mix in nuts and coconut.
• Shape into 1 inch balls and dip in melted chocolate chips.

CHOCOLATE AND ALMOND TIGER CAKE

Steps:

• Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
• Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
• Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
• If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.