Description
Delicious chocolate-covered coconut candies topped with almonds.
Ingredients
Scale
- 12 large marshmallows
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups sweetened shredded coconut
- 16 whole almonds
- 8 oz milk chocolate wafers
Instructions
- In a heavy 2 quart saucepan, combine the marshmallows and the corn syrup. Set the pan over medium heat and stir until the marshmallows are melted.
- Remove from the heat and stir in the vanilla extract and the almond extract, then stir in the coconut until fully combined.
- Refrigerate the mixture for at least 1 hour, or until fully chilled.
- Once chilled, remove from the refrigerator. Line a baking sheet with parchment paper.
- Using a spoon, scoop out about 2 tablespoons of the mixture. Wet your hands, then shape the mixture into an oval, flattening on the top and the bottom. Place on the baking sheet. Repeat with the remaining coconut mixture. (You should get 16 pieces.)
- Place an almond on top of each piece of candy, pressing it in slightly. Transfer the baking sheet to the freezer for about 30 minutes.
- When the time is almost up, melt the chocolate wafers according to the package directions.
- Remove the centers from the freezer. Working with one at a time, dip in the chocolate, letting any excess chocolate drip off before placing back on the parchment paper.
- Continue with the remaining coconut centers until they have all been covered in chocolate.
- Let the chocolate set up before serving.
Notes
- Make sure to wet your hands when shaping the candies to prevent sticking.
- These candies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 14g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg