Updated March 9, 2017
cups powdered sugar
tablespoon melted butter
teaspoon coconut extract (optional)
teaspoon vanilla extract
cups milk chocolate
Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake in preheated oven for about 10 minutes.
In a large bowl, stir together the corn syrup, powdered sugar, melted butter, coconut extract, shredded coconut and vanilla extract, to form a thick paste.
Moisten hands slightly and form mixture into small rectangular cubes (or roll it into balls). Place on a sheet of parchment paper.
In a medium, microwave-safe bowl, melt chocolate by microwaving it for 15 seconds, then stirring, microwaving for 15 seconds, then stirring, etc. until it's smooth and melty.
Dip coconut squares into the melted chocolate. Gently spread the chocolate around the coconut until the filling is fully covered by chocolate. Press a toasted almond into the top of the chocolate and allow to dry completely before serving.
Allow to cool at room temperature until chocolate hardens.
More About This Recipe
- There's something perfectly wonderful about chocolate and coconut. Top it all off with a toasted almond, and you've got yourself decadent perfection.These easy, homemade chocolates are surprisingly quick to toss together. They require no bake time whatsoever and can be whipped up in just minutes. Better yet, they taste about ten times better than the stuff you buy in stores. Sweet and creamy, and totally addictive.