Coconut And Almond Candy Food

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ALMOND CHOCOLATE COCONUT COOKIES II



Almond Chocolate Coconut Cookies II image

These cookies are easy to make and delicious.

Provided by BRENDASTEVENS

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 11

1 cup butter
1 ½ cups white sugar
1 ½ cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g

ALMOND-COCONUT CANDY BARS



Almond-Coconut Candy Bars image

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 36

Number Of Ingredients 12

1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups coconut
3/4 cup Gold Medal™ all-purpose flour
36 whole almonds
1/2 cup semisweet chocolate chips
3 tablespoons butter

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
  • Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
  • Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
  • Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
  • In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g

COCONUT-AND-ALMOND CANDY



Coconut-and-Almond Candy image

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home.

Provided by Anita Chu

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Halloween     Coconut     Almond     Candy Thermometer     Double Boiler     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield candies

Number Of Ingredients 7

7 fluid ounces sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/4 cups confectioners' sugar
14 ounces sweetened flaked coconut
1/2 cup whole almonds, toasted
16 ounces milk chocolate or coating chocolate

Steps:

  • 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
  • 2. Combine condensed milk, vanilla extract, and salt in a bowl.
  • 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
  • 4. Add coconut and stir until combined.
  • 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
  • 6. Using a sharp chef's knife, cut the candy into small rectangles.
  • 7. Line a baking sheet with parchment or wax paper.
  • 8. Melt and temper the chocolate, or simply melt the coating chocolate.
  • 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
  • 10. Refrigerate candy for 30 minutes or until the chocolate has set.

CHOCOLATE COCONUT CANDIES



Chocolate Coconut Candies image

These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 7

1-3/4 cups confectioners' sugar
1-3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening
Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

Steps:

  • In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT ALMOND CANDIES



Coconut Almond Candies image

I love Christmas candy, and these simple but special chocolates are among my favorites. They're easy to assemble in paper-lined muffin cups.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3-1/2 dozen.

Number Of Ingredients 8

2 cups sweetened shredded coconut, chopped
3 tablespoons sweetened condensed milk
3 tablespoons confectioners' sugar
2 teaspoons butter, softened
1 package (12 ounces) semisweet chocolate chips, divided
8 ounces white candy coating
1 tablespoon shortening
1 package (2-1/4 ounces) unblanched almonds

Steps:

  • In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.

Nutrition Facts :

ALMOND CHOCOLATE COCONUT COOKIES I



Almond Chocolate Coconut Cookies I image

Light cookie with the taste of an Almond Joy candy bar.

Provided by Suzanne Stull

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 7

4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 ½ cups flaked coconut
½ cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds

Steps:

  • Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
  • Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 15 g, Fat 6.5 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 2.7 g, Sodium 23.4 mg, Sugar 10.8 g

COCONUT ALMOND FONDANT CANDY



Coconut Almond Fondant Candy image

These are so yummy!! If you like Almond Joys, you have to try them. They can be shaped into balls or larger "eggs" for Easter.

Provided by Marg CaymanDesigns

Categories     Candy

Time 30m

Yield 200 candies

Number Of Ingredients 7

1 cup soft unsalted butter
1 (14 ounce) can sweetened condensed milk
2 lbs confectioners' sugar
1 lb toasted coconut
1 lb toasted sliced almonds
3 teaspoons vanilla extract
semi-sweet chocolate chips

Steps:

  • Mix butter and sugar.
  • Add milk and vanilla.
  • Mix in nuts and coconut.
  • Shape into 1 inch balls and dip in melted chocolate chips.

CHOCOLATE, ALMOND, AND COCONUT CLUSTERS



Chocolate, Almond, and Coconut Clusters image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 3 cups

Number Of Ingredients 6

1 1/4 cups slivered almonds
1/2 cup sugar
1/4 teaspoon coarse salt
1/2 cup unsweetened flaked coconut
3 ounces semisweet chocolate, melted
1/4 cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast, tossing occasionally, until golden, 8 to 10 minutes. Let cool completely.
  • Bring sugar and 2 tablespoons water to a boil in a saucepan, stirring until sugar is dissolved. Continue to cook, without stirring, until a thermometer registers 235 degrees, about 3 minutes.
  • Add almonds; cook, stirring, until sugar begins to crystallize, about 1 minute. Stir in salt. Continue to cook, stirring, until a sandlike coating forms on nuts, about 1 minute more. Stir in coconut. Pour onto a parchment-lined baking sheet; let cool 30 minutes.
  • Transfer nut mixture to a bowl. Add chocolate, stirring to coat. Return to sheet; separate into clusters with a fork. Refrigerate at least 30 minutes and up to 2 days. Before serving, toss with cocoa powder, tapping off excess.

COCONUT ALMOND CANDY



Coconut Almond Candy image

The secret ingredient in this homemade candy is a true surprise-no one tasting these delicious morsels will guess what's in the sweet, creamy filling! -Katrina Smith, Lawrence, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

2 cups sweetened shredded coconut
1/2 cup mashed potatoes (with added milk and butter)
1/4 teaspoon vanilla extract
1/8 teaspoon salt, optional
2 cups confectioners' sugar
24 unblanched almonds, toasted
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon butter

Steps:

  • In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 61mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM



Chocolate, Coconut and Almond Chickpea Ice Cream image

This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.

Provided by Food Network Kitchen

Categories     dessert

Time 8h35m

Yield 8 servings (about 4 cups)

Number Of Ingredients 8

One 13.5-ounce can lite coconut milk
1 cup drained and rinsed canned chickpeas
3/4 cup Medjool dates, pitted (about 9)
1/2 cup smooth almond butter
1 teaspoon pure vanilla extract
1 cup vegan semisweet baking chips
1 tablespoon unrefined coconut oil
Toasted coconut chips, for serving

Steps:

  • Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
  • Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
  • Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
  • Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

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3-layer-almond-coconut-chocolate-bars-oh-she-glows image
2013-10-24 For the middle layer: In a medium saucepan, stir the almond butter, oil, syrup, vanilla, and salt and heat over medium until the coconut oil is melted and the mixture is smooth. Whisk if necessary. Remove from heat. When the crust has cooled for 10 minutes or so, stir the rice crisp cereal into the almond …
From ohsheglows.com
4.9/5 (13)
Category Vegan, Square & Bar
Cuisine Canadian
Total Time 43 mins
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  • For the crust: Add the almonds into a food processor and process until a fine meal forms, just larger than sand. Now add the oat flour, oil, syrup, and salt and process until combined and sticky. Finally, add the cup of rolled oats and process until the oats are chopped and the dough comes together, but the oats still have a bit of texture to them. The dough should stick together when pressed between your fingers. Crumble the dough evenly in the prepared pan. Press the dough into the pan evenly, wetting fingers if necessary to prevent sticking. Smooth out the dough with a pastry roller and use your fingertips to press in the edges until even. Poke a few holes with a fork to let air escape. Bake, uncovered, for around 13 minutes. Place pan on cooling rack for at least 10 minutes.
  • For the middle layer: In a medium saucepan, stir the almond butter, oil, syrup, vanilla, and salt and heat over medium until the coconut oil is melted and the mixture is smooth. Whisk if necessary. Remove from heat. When the crust has cooled for 10 minutes or so, stir the rice crisp cereal into the almond butter mixture and pour this mixture on top of the crust. Smooth out and place in the freezer on a flat surface for 40-45 minutes, until the middle layer is completely solid. While the mixture freezes, toast the large coconut flakes (see note below). After the middle layer is frozen, remove from freezer and lift out the bar. Slice into 6 rows vertically and then slice 3 rows horizontally to make 18 small bars. Place bars in the freezer once again while you prepare the chocolate topping.
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CHOCOLATE COCONUT ALMOND BARS - PUREWOW
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From purewow.com
3/5 (348)
Estimated Reading Time 3 mins
Servings 12
Total Time 1 hr
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COCONUT AND ALMOND CHOCOLATE BARS - ANINAS RECIPES
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2014-10-30 They consist of a coconut and almond crumble base, made from a simply cookie dough recipe, topped with runny chocolate ganache and coconut flakes. You can add more chopped nuts on top of the chocolate if you want, and by roasting the coconut flakes you can deepen the coconut …
From aninas-recipes.com
5/5 (1)
Total Time 35 mins
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Category Dessert
Servings 36
Total Time 17 mins
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Servings 12
Total Time 35 mins
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From shugarysweets.com
4.5/5 (12)
Category Brownies And Bars
Cuisine American
Total Time 1 hr 10 mins
  • Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer. Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
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Estimated Reading Time 2 mins
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2017-09-24 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.
From omgchocolatedesserts.com
4.5/5
Estimated Reading Time 4 mins
Category Dessert
Total Time 1 hr
  • Line 8×8 dish with baking paper or aluminum foil leaving an overhand on each side, spray with nonstick spray, set aside.
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CHOCOLATE, COCONUT, AND ALMOND BARS | BETTER HOMES & GARDENS
2013-06-08 In a large microwave-safe bowl microwave marshmallows and 3 tablespoons butter on 100 percent power (high) for 1 to 2 minutes or until butter is melted. Stir in coconut flavoring. Stir in coconut, cereal, and almonds.
From bhg.com
5/5 (17)
Total Time 1 hr 20 mins
Servings 32
  • In a large microwave-safe bowl microwave marshmallows and 3 tablespoons butter on 100 percent power (high) for 1 to 2 minutes or until butter is melted. Stir in coconut flavoring. Stir in coconut, cereal, and almonds. Cool slightly. Gently fold in chocolate pieces.
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GERMAN CHOCOLATE CUPCAKES WITH COCONUT ALMOND FROSTING ...
2019-07-26 Coconut-Almond Frosting. Combined butter, sugar, evaporated milk and eggs in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds…
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Total Time 35 mins
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  • Remove from oven and cool for 5 minutes. Remove from pans and cool on a wire rack before frosting. Can also be baked in two 9 inch round pans for 30–35 minutes, or 13 x 9 baking dish for 38–42 minute.
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2020-04-09 Use the double boiler method or do the following: Add keto chocolate chips and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between …
From beamingbaker.com
Servings 26
Estimated Reading Time 5 mins
Category Dessert
Total Time 5 mins
  • Line a small/medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.
  • Use the double boiler method or do the following: Add keto chocolate chips and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
  • Fold in almonds. Pour onto prepared baking sheet. Using a rubber spatula, spread into an even layer of desired thickness. Optionally, sprinkle with more almonds. Gently press each almond into the melted chocolate.
  • Refrigerate until firm, about 20 minutes, or allow to set at room temperature for 40-60 minutes. Immediately remove from refrigerator and allow to reach room temperature before cutting (to avoid fingerprints/sweating). Separate chocolate from paper. Break or cut into pieces. Enjoy! Storing instructions below.
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COCONUT CHOCOLATE CHIP ALMOND MEAL COOKIES | MINIMALIST ...
2012-11-20 In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar. In a separate bowl, beat egg using a whisk or large fork until uniform in color …
From minimalistbaker.com
4.8/5 (452)
Total Time 55 mins
Category Dessert
Calories 78 per serving
  • In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
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TOASTED COCONUT & ALMOND CHOCOLATE CLUSTERS | KITCHN
2019-05-01 Leave the chocolate to melt gently while you prepare the coconut and almonds. Spread the coconut flakes and almonds out in an even layer on the parchment-lined baking sheet. Bake until lightly golden brown and toasted, 2 to 3 minutes. Transfer the coconut and almonds into the melted chocolate and gently stir until completely coated.
From thekitchn.com
Estimated Reading Time 3 mins
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HOMEMADE ALMOND JOY CANDY BAR RECIPE
Like the original candy bar, this recipe has sweet coconut, toasted almonds, and a silky chocolate candy coating. The end result tastes just like the ones you buy at the store, but without any preservatives. Making candy bars at home will also save you money, especially since you'll be making more than one bar at a time. The steps to make these sweet treats are pretty simple—as easy as mix ...
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Saturated Fat 15g 75%
Cholesterol 5mg 2%
Total Fat 24g 31%
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COCONUT ALMOND CLUSTERS – TUPPERWARE CA
2021-08-09 Step 1. Place cup coconut into TupperWave Stack Cooker 3/4-Qt./750 mL Casserole/Cover and microwave, on high power, in 30 second increments, 2 4 minutes. Stir thoroughly with spatula after each segment. Stop once coconut begins to brown. Set aside. .
From tupperware.ca
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ALMOND CANDY RECIPES | BIGOVEN
Healthiest Date and Almond Candy. 1. Coconut-and-Almond Candy. 1. Coconut Almond Candy Cups (Homemade Almond Joy) 1. Graham-Almond Candy. 3. Almond Bark Rice Krispies.
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