Almond Joy Truffles

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 15

Coating Time: 30

Total Time: 1

Servings: servings

Calories: 189kcal

Author: Lord Byron's Kitchen

These Almond Joy Truffles taste exactly like an Almond Joy Chocolate Bar! They are so easy to make and have few ingredients. For the serious coconut lover, these truffles are perfectly sweet with a chewy center and a little almond crunch!

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Ingredients

3 1/2 cups unsweetened coconut, plus one tablespoon for garnish
14 ounces sweetened condensed milk
48 whole roasted almonds
2 cups milk chocolate chips
1/2 teaspoon vegetable oil

Instructions

Measure the coconut into a mixing bowl and pour in the sweetened condensed milk. Stir well until well combined
Portion out one slightly heaping tablespoon of the coconut mixture and roll inot a ball. (If you cannot roll a ball, add another 1/4 cup of coconut to the mixture and incorporate it well. Sometimes, depending on the brand of coconut, you may need a little more.) Roll all of the mixture into balls and place them on a baking sheet.
Press one whole almond length-wise into the top of each ball. Push down until the almond is completely hidden in the coconut ball. If the ball splits, just gently push it back together.
Once all rolled, place the baking sheet in the fridge for 30 minutes.
Once chilled, measure the milk chocolate chips and vegetable oil into a microwave-safe bowl.
In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment until the chocolate is fully melted and silky smooth.
Working with one coconut ball at a time, dip it entirely into the melted chocolate and allow the excess to drip back into the bowl. Set it on a baking sheet lined with parchment paper.
Top the balls with another single whole almond and sprinkle with a little of the extra coconut for garnish.
Once complete, set the baking sheet aside and allow the chocolate to cool at room temperature. Once firm, you may package the balls into a food-safe container. Keep refrigerated. Serve at room temperature.

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