These Homemade Almond Joys taste just like the original—but even better because they’re made with real, wholesome ingredients. They’re no-bake, require minimal effort, and come together with just a handful of pantry staples. You can customize them to suit your tastes, make them vegan or dairy-free, and skip the preservatives and additives found in store-bought versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweetened shredded coconut
Sweetened condensed milk
Almonds (roasted or raw, whole)
Semi-sweet or dark chocolate chips
Coconut oil or vegetable shortening (optional, for smoother chocolate coating)
Sea salt (optional, for topping)
Directions
In a mixing bowl, combine shredded coconut and sweetened condensed milk until fully coated and sticky.
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the coconut mixture and shape them into small rectangles or ovals.
Gently press one almond on top of each coconut mound.
Place the tray in the freezer for 20–30 minutes to firm up.
While the coconut bars are chilling, melt the chocolate chips in a microwave-safe bowl or using a double boiler. Stir until smooth. Add a little coconut oil if desired for a glossier coating.
Remove coconut bars from the freezer. Dip each one into the melted chocolate, coating all sides. Use a fork to lift and let excess chocolate drip off.
Place coated candies back on the parchment-lined tray.
Optional: Sprinkle lightly with sea salt before the chocolate sets.
Let the chocolate harden at room temperature or place the tray in the fridge to set more quickly.
Once set, store in an airtight container.
Servings and timing
This recipe makes about 20–24 small bars. Prep time: 20 minutes Chill time: 30 minutes Total time: approximately 50 minutes
Variations
Vegan: Use sweetened condensed coconut milk and dairy-free chocolate chips.
Double Almond: Add chopped almonds into the coconut mixture for extra crunch.
Dark Chocolate Lovers: Use 70% dark chocolate for a more intense cocoa flavor.
Mini Bites: Make bite-sized versions using a teaspoon of coconut mixture.
No Almonds: Skip the almonds entirely for a Mounds-style candy.
Coconut-Free: Try substituting crushed graham crackers or cookie crumbs for a different texture and flavor (not a true Almond Joy but a fun twist).
Storage/Reheating
Store Homemade Almond Joys in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. For long-term storage, freeze in a sealed container for up to 3 months. Let thaw at room temperature before enjoying. No reheating necessary—just unwrap and eat!
FAQs
Can I use unsweetened coconut?
Yes, but the bars will be less sweet. You may want to add a small amount of powdered sugar to balance the flavor.
Do I need to toast the almonds?
Not required, but toasting enhances their flavor and adds crunch. Use roasted almonds if you prefer.
What type of chocolate works best?
Semi-sweet or dark chocolate melts well and balances the sweetness of the filling. Use quality chocolate for best results.
Can I use chocolate bars instead of chips?
Yes, chop the bars finely before melting. This works especially well with premium chocolate brands.
How do I keep the chocolate from seizing?
Melt slowly over low heat or in short microwave intervals, and avoid getting any water in the chocolate.
Can I use a candy mold?
Yes, silicone molds work great for uniform shapes and easier dipping. Just press the mixture into the mold before chilling.
How do I make them look smooth and professional?
Use a fork or dipping tool to lift candies and gently tap off excess chocolate. Let them set on parchment for a clean finish.
Are these gluten-free?
Yes, this recipe is naturally gluten-free as long as your ingredients (especially chocolate) are certified gluten-free.
Can I make these nut-free?
Yes, simply omit the almonds or substitute with sunflower seeds or pumpkin seeds for a crunch alternative.
How long do they take to set?
At room temperature, they take about 30 minutes to firm up. In the fridge, about 15–20 minutes.
Conclusion
Homemade Almond Joys are a delightful way to recreate a classic favorite in your own kitchen. With their chewy coconut centers, whole almonds, and rich chocolate coating, they’re simple to make and absolutely delicious. Whether you’re making them for a special occasion or just for fun, these candies are sure to impress with every bite.
Homemade Almond Joys are chewy coconut-filled candies topped with almonds and dipped in smooth chocolate. They’re a no-bake, easy-to-make version of the classic candy bar, perfect for holidays, gifting, or anytime cravings.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:50 minutes
Yield:20–24 bars
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
24 whole almonds (roasted or raw)
1 1/2 cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil or vegetable shortening (optional)
Sea salt for topping (optional)
Instructions
In a bowl, combine shredded coconut and sweetened condensed milk until fully mixed and sticky.
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the mixture and shape into small rectangles or ovals.
Press one almond onto the top of each coconut mound.
Freeze for 20–30 minutes until firm.
While freezing, melt chocolate chips with coconut oil (if using) in a microwave-safe bowl or over a double boiler, stirring until smooth.
Dip each firm coconut-almond piece into the melted chocolate, coating all sides. Use a fork to lift and let excess drip off.
Place coated candies on the parchment-lined tray.
Optional: Sprinkle lightly with sea salt before chocolate sets.
Let chocolate harden at room temperature or refrigerate for quicker setting.
Store in an airtight container at room temperature or in the fridge.
Notes
Use sweetened condensed coconut milk and dairy-free chocolate for a vegan version.For a richer flavor, use dark chocolate (70% cacao or higher).Toasted almonds add more depth and crunch—optional but recommended.Let candies fully set before storing to prevent sticking.Use a candy mold for uniform shapes and easier coating.
