Recipe

These homemade almond joys are easy to make and make the perfect bite sized treat when you want to satisfy your cravings for something sweet!

I secretly love Almond Joys. The only time of the year they enter my house is when my kids go trick or treating and a few of them get put in their bag. At that point, I either take a few bites or I freeze them for later. Oh the joys of finding a long lost Almond Joy when I am searching for peas in the freezer!

Homemade Almond Joys

Laura fuentes holding a skillet of food standing in front of a blue door

Week after week, the Almond Joys stare at me while I'm at the grocery check out line. Coconut, almonds, and chocolate, whoever came up with that combination was a genius! Making homemade Almond Joys is the answer to my family’s cravings, and I know this recipe will satisfy yours too!

What I love about these homemade Almond Joys is that they are the perfect size. I like to make treats bite-sized so you can pack them easier in a lunchbox or as a mid-afternoon snack.

Ingredients

The heart of this delicious recipe is shredded sweetened coconut that you’ll combine with condensed milk and vanilla for the filling. Then, you’ll need roasted almonds and dark chocolate or semi-sweet chocolate chips or pieces from a block.

How to Make Almond Joys at Home

I love making a batch of these bite-sized homemade Almond Joys and keeping extras in the freezer. You'll be blown away at how simple and delicious this is!

Prep.
Set up a double broiler by filling a small sauce pot with about 3 inches of water. Place a heat-resistant bowl on top. Line a mini muffin pan with 24 paper liners and set aside.
Make the filling.
In a large bowl, combine the shredded coconut, condensed milk, and vanilla. Use a wooden spoon, or your hands, to combine the ingredients. The mixture will be a little sticky but pliable.
Melt the chocolate.
Slowly melt the chocolate pieces while stirring with a spatula in the double broiler. Once melted, turn off the heat.
Assemble the bites.
Add a teaspoon of chocolate into the bottom of each lined cup, enough to fill the bottoms. Top with a teaspoon of the coconut mixture, place an almond on top, and cover with another spoonful of melted chocolate, using the back of the spoon to cover. Repeat.
Let it chill.
Transfer the tray to the fridge and let them harden for 4 hours or overnight.

two homemade almond joys, one bited, one whole

How to Store Them

Once the Almond Joys are hardened, remove them from the tray and store them in an airtight container or zip bag in the fridge for up to a week or in the freezer for up to 3 months.

How Long Do They Last?

Homemade Almond Joys last up to a week in an airtight container or zip bag in the fridge or up to 3 months in the freezer.

More Tasty Treats

When you crave something tasty and sweet, nothing beats finding healthy desserts in the fridge and pantry. My go-to homemade treats are healthy apple S’mores, chocolate-covered kiwi pops, mini cupcake pan apple pies, and homemade Oreos.

Always See My Recipes In Google

Easy Homemade Almond Joys (Bite sized!)

Servings: 24 pieces

Prep Time: 10

chill: 4

Total Time: 4 10

These homemade almond joys are easy to make and make the perfect bite sized treat when you want to satisfy your cravings for something sweet!

5 from 13 votes

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Ingredients

1 cup shredded sweetened coconut
⅓ cup condensed milk
½ teaspoon vanilla
24 roasted almonds
1 ½ cups dark chocolate pieces, chips or from a block
24 mini cupcake pan liners

Instructions

Prep:

Set up a double broiler by filling a small sauce pot with about 3 inches of water. Place a heat-resistant bowl on top.
Chop a block of chocolate into small pieces, measuring out 1 ½ cups of chocolate.
Line a mini muffin pan with 24 paper liners and set aside.

Make the coconut filling:

In a large bowl, combine the shredded coconut, condensed milk, and vanilla. Use a wooden spoon, or your hands, to combine the ingredients. The mixture will be a little sticky but pliable.

Melt the chocolate:

Slowly melt the chocolate pieces while stirring with a spatula in the double broiler. Once melted, turn off the heat.

Layer the ingredients:

Add about a teaspoon of melted chocolate into the bottom of each lined cup, enough to fill the bottoms. Top with a teaspoon of the coconut mixture and press down lightly using the spoon. Place an almond on top of the coconut mixture, press it down slightly, and cover with another spoonful of melted chocolate, using the back of the spoon to cover. Repeat.

Chill & Enjoy:

Transfer the tray to the fridge and let them harden for 4 hours or overnight.
Remove each of the almond joy bites from the mini cupcake tray and store them in an airtight container. Separate the paper liner from the almond joy bite.

Storage:

Refrigerate in an airtight container or zip bag for up to a week or in the freezer for up to 3 months.

Notes

You can use dark chocolate or semi-sweet chocolate chips or pieces for this recipe.
If you don’t like almonds, you can omit them and make your own Mounds.

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