Homemade candies are a labor of love and make the best gifts for the holidays. Almond Joy Candy Cups have a creamy coconut center that gets topped with a whole almond and covered with melted chocolate. You’re simply going to love these easy-to-make treats!
Coconut and chocolate are a tasty combination. Almond Joy Candy Cups are delicious and come together in just an hour. Package them in festive holiday tins and give them as holiday gifts. Your friends and family will be so delighted with these decadent treats.
Looking for more desserts with coconut and chocolate?
Try one of these tasty recipes.
Almond Joy Candy Cups require a handful of ingredients. Melted chocolate, sweetened coconut, condensed milk, and whole roasted almonds are needed to make this fun, nostalgic candy. Be sure to pick up some mini paper cupcake liners to use when making these flavorful chocolate candies.
What’s needed to make Almond Joy Candy Cups?
Chocolate– Use almond bark or dark chocolate chips for the candy coating. Almond bark melts easily and is easy to work with when making candy. Dark Chocolate chips will have more of a deep cocoa flavor. For this recipe, I used almond bark.
Sweetened Shredded Coconut– Mix the shredded coconut with sweetened condensed milk to make the creamy center for the candies. This adds a pop of sweetness to each candy.
Almonds– Place a whole almond over the creamy coconut center before covering each candy with a final coating of melted chocolate. You’ll see the almond ‘bump’ under the chocolate, just as you do on the original candy bars. The almonds add crunch and a great nutty flavor. So yummy!
Decorative Sprinkles or Colored Sugar– Sprinkle colored sugar over each candy, if desired, before the chocolate sets up completely. This makes the candies even more pretty and inviting.
What equipment is needed for this recipe?
Double Boiler– Use a double boiler to melt the chocolate. Simply place a glass or metal bowl over a saucepan with an inch of simmering water in the bottom of the pan. The steam will gently, gradually melt the chocolate until it is silky smooth. Be sure to stir it often.
The chocolate can also be melted in the microwave according to package instructions. Do not heat the chocolate chips for more than 30 seconds at a time, as they can seize and harden. If this happens, or if you want the chocolate glossy, add a bit of coconut oil to the bowl to loosen it up again.
Mini Paper Cupcake Liners– You will need to buy mini cupcake liners to make these candies. The ingredients are layered in each cup and cooled to form the treats. You will need 35 paper liners.
Small Scoop– Use a small scoop for adding melted chocolate to each mini cup. This allows you to fill cups with minimal dripping.
Large Sheet Pan– Place the mini cupcake liners on a sheet pan for easy handling. The candies will also cool on the sheet pan and then can be transferred to decorative tins and containers for gifting or sharing.
Decorative Tins or Plastic Containers– Store your candies in decorative tins or airtight plastic containers. Keep the candies in a cool place or in the refrigerator. Freeze them for up to two months.
How to make Almond Joy Candy Cups
Step-by-Step Instructions:
- In a medium bowl, stir together the coconut and condensed milk until thoroughly combined. The mixture will be thick and should allow you to shape it into small balls. Set it aside.
- Place 35 mini paper cupcake liners on a large sheet pan.
- Melt the almond bark (or chocolate) in the top of a double boiler, stirring often. Once melted, put a teaspoon of chocolate in the first 5 cups. I use a teaspoon-size scoop to do this.
- Using a small spoon, place a small ball of the coconut mixture in the center of the cups. Gently press a whole almond on top of each ball of coconut. The melted chocolate should spread to the edges and rise a bit up the sides of the cups.
- Cover the almond and coconut mixture with another small scoop of melted chocolate. Gently lift the sheet pan and lightly tap it on the counter to settle the chocolate. Sprinkle with colored sugar or decorative sprinkles, if desired.
- Continue the process with the next 5 candy cups, and repeat until all cups are filled. Allow the candies to cool at room temperature. Store them in decorative tins or airtight plastic containers for one week. They can be stored in the refrigerator for up to two weeks or freeze for up to two months. Recipe makes 35 candy cups.
Be sure to take a bite of your creations before boxing them up as gifts! Almond Joy Candy Cups are rich and chocolatey with a sweet, creamy coconut center. The best little treat you will make this season.
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Almond Joy Candy Cups
Ingredients
- 16 ounces almond bark, or dark chocolate chips
- 1 cup sweetened shredded coconut, packed
- 1/3 cup sweetened condensed milk
- 35 whole almonds, roasted
Instructions
- In a medium bowl, stir together the coconut and condensed milk until thoroughly combined. The mixture will be thick and should allow you to shape it into small balls. Set it aside.
- Place 35 mini paper cupcake liners on a large sheet pan.
- Melt the almond bark (or chocolate) in the top of a double boiler, stirring often. Once melted, put a teaspoon of chocolate in the first 5 cups. I use a teaspoon-size scoop to do this.
- Using a small spoon, place a small ball of the coconut mixture in the center of the cups. Gently press a whole almond on top of each ball of coconut. The melted chocolate should spread to the edges and rise a bit up the sides of the cups.
- Cover the almond and coconut mixture with another small scoop of melted chocolate. Gently lift the sheet pan and lightly tap it on the counter to settle the chocolate. Sprinkle with colored sugar or decorative sprinkles, if desired.
- Continue the process with the next 5 candy cups, and repeat until all cups are filled. Allow the candies to cool at room temperature. Store them in decorative tins or airtight plastic containers for one week. They can be stored in the refrigerator for up to two weeks or freeze for up to two months. Recipe makes 35 candy cups.
Equipment
- 1 double boiler
- 1 large sheet pan
- 35 mini paper cupcake liners
- 1 small scoop, for scooping melted chocolate
