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The instructions for making homemade chocolate coconut candy: Place the coconut and whole almonds in an even layer on a baking sheet, and toast them lightly in a 350-degree oven for 5-7 minutes, stirring occasionally. Meanwhile, sift confectioners sugar into a large bowl, and add the heavy cream. Add the toasted coconut to the bowl along with.
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Instructions. Line 8×8 dish with baking paper or aluminum foil leaving an overhand on each side, spray with nonstick spray, set aside. Stir together sweetened condensed milk and shredded coconut until evenly combined. Start with 1 can sweetened condensed milk and 2 cups of shredded coconut.
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STEP 4: Meanwhile, melt the chocolate chips with 1 teaspoon of coconut oil in a microwave safe bowl or with a double boiler. STEP 5: After 15 minutes, coat each almond joy in the melted chocolate. Shake or scrape off excess chocolate before returning the chocolate coated almond joys to the wax paper. If possible, try to keep the uncoated almond.
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Almond Joy Bars. This week while gutting my office and completely re-doing my cookbooks I found a cookbook that brought back so many family memories! The cookbook was written around 1967 by the cookbook committee from the Augustana Lutheran Church in Grand Forks, North Dakota. My Dad's Mom was part of this committee and many of her recipes are.
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Instructions. In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt. Add the powder sugar and stir until completely combined. This will take some work, but it will eventually absorb the sugar! Stir in the shredded coconut. Using a small cookie scoop (or a spoon!), spoon out small amounts of the coconut filling.
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Fill each date with almond butter (about 1/2 teaspoon) and press in a whole almond. Then gently push the sides together to enclose. Set aside. Place the chocolate and the coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each, until smooth and shiny.
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Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool. In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick.
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Lift it up and let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl to remove any excess chocolate and place each bar on the foil-lined baking sheet. Repeat with the remaining candy bars. Place the bars in the refrigerator for at least 15 minutes to set the coating.
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Place the mixture in the refrigerator to chill for exactly 1 hour. After an hour, remove the bowl from the fridge and scoop out a heaping tablespoon sized potion and roll it into a ball. Press an almond on top of the truffle. Transfer to the prepared baking sheet and repeat with all coconut filling.
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Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together. Melt the chocolate 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.
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Fill each mold with 1/3 to 1/2 full of melted chocolate. Using a brush, coat sides (paint sides). Raise mold to the light to ensure each mold is fully coated. Place in freezer until hardened (about 5 minutes). Place an almond or chopped almonds in each mold.
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In Day 1 of the 12 Days of Christmas Treats video, we are sharing Almond Joy Cookies. These are super easy to make and just 4 ingredients. Hope you all enj.
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How to Make Almond Joys: Melt Marshmallows: In a medium saucepan add corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer. Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well.
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In a medium mixing bowl, stir together the coconut, sweetened condensed milk, and vanilla. In a microwave-safe bowl, melt the chocolate and coconut oil for 1 minute, then stir until smooth. Place 18 mini cupcake wrappers on a cookie sheet and spoon a heaping teaspoon of the melted chocolate into the bottom of each cup.
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Stir until the chocolate is melted and smooth. To melt in the microwave, microwave the chocolate in 10-second increments, stirring in between, until melted and smooth. Pull out the chilled tray and coconut mixture. Roll the coconut mixture into small balls or ovals. Press an almond into the top of each coconut mound.
