This is a really casual recipe, so use whatever amounts of ingredients you have.
3/4 cup dried flaked coconut (unsweetened, if you can find it. If not, use the regular shredded coconut. I used the regular shredded in the picture—that’s why it’s so white.)
3-4 tablespoons sweetened condensed milk
1/4 teaspoon pure vanilla extract
1 bag of milk chocolate chips (Ghiardelli or Guittard brands)
1/4 cup toasted almonds
1. Mix the coconut with the condensed milk and the vanilla in the food processor (for best results), or by hand. It should be thick and sticky. Add more milk or coconut as necessary, to achieve Almond Joy center consistency.
2. Line a mini muffin tin with about ten to twelve paper liners. Melt about half of the chocolate in a microwave safe bowl, in 30 second intervals, stirring well after each. Pour about a teaspoon of melted chocolate into the bottom of each liner. Shake the tray back and forth to distribute the chocolate. Put in about a teaspoon and a half of the coconut mixture into each, and top with an almond. Pour chocolate over the top of each. Shake the tray to distribute the chocolate evenly. Melt more chocolate as necessary. Refrigerate until chocolate is set.
I made 48 of these for Valentine’s Day – super easy and oh, so yummy!