Milk chocolate coating, sweet coconut filling, crunchy sallted almonds…there’s a reason the word “Joy” is in the name.
Watch the video here.
INGREDIENTS
1 1/2 cups (128g) of shredded coconut
1/3 teaspoon of vanilla extract
1 1/2 cups (284g) of milk chocolate
1/2 cup (152g) of sweetened condensed milk
2/3 cup (82g) of confectioners’ sugar
1/4 cup (36g) of almonds. You may need more or less depending on how many bars you make.
SUPPLIES
A couple of bowls
A spatula
A cutting board
Some parchment
A scoop
A spoon
A couple of precision dipping tools
DIRECTIONS
Combine the sweetened condensed milk and vanilla extract and mix them very well.
Add the coconut and powdered sugar and mix until everything is combined.
Put the mixture into the fridge for about thirty minutes to firm up.
Grab some of the mixture and form it into a bar. I use a scoop, for consistency’s sake, but that’s just me.
Make a couple of depressions in the bar and place it on the lined cutting board.
Continue with the rest of the coconut mixture.
Melt or temper the chocolate.
Put a little melted chocolate in each depression, then add the almonds. This will help the almonds adhere during the dipping process.
Put the bars in the freezer to firm up.
Take a bar and dip it into the chocolate, let the excess chocolate run off, then place it back on the cutting board.
Continue with the rest of the bars, then leave them on the counter to set.
