Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

This is a very simple recipe that tastes so good you'll want to hide them! I have made candy to sell at Christmas time off and on for the past 12 years and these are a must have! This is a very small batch and I am guessing the # you'll get because you can make them like a snack size almond joy or a half bar with 2 almonds, so the size is as you wish. I have made this times 4 the amount with out any problem . They keep very well in an airtight container in a cool place for 1 month.

Ingredients Nutrition

  • 13 cup Karo syrup
  • 1 cup coconut
  • 12-1 teaspoon almond extract (depends on how strong an almond flavor you wish)
  • 12 almonds
  • 5 ounces chocolate bark (you may need more to coat properly)


  1. Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
  2. Bring the Karo to a boil and add the coconut, remove from heat and add extract.
  3. Place in fridge till firm.
  4. Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
  5. Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
  6. Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
  7. Store in a airtight container.
Most Helpful

This was good. I did it the easy way though...I made them into bars. I lined a loaf pan with waxed paper, poured in half of the chocolate, layered in the coconut and almonds and covered it with the rest of the chocolate. I didn't even wait for any of it to harden...though I had to be very gentle when assembling this. BUT it worked. Just had to cut them apart and enjoy! Thanks for the great recipe!

ChocolateMousse April 25, 2012

This is a very good tasting candy. Very much like the real thing. I followed the recipe exactly and found that it was to soupy. After chilling forever it was still to soupy. I could barely roll into a ball and when I dunked them in the chocolate they just fell apart. I ended up spooning the chocolate over the candy leaving the bottom uncovered. With a modification to the recipe I will make this again. I will use more coconut next time. Make sure your mixture is on the dryer side and you should have no problem.

Pumpkin's Cookin' December 18, 2007