Easter was my favorite holiday when I was growing up. The first Spring flowers were blooming, days were longer, my Mom always made a wonderful dinner, and Lent was over. Things were pretty austere around my house during Lent and, through no choice of my own, I gave up sweets for the whole six weeks. I used to dream of the Easter basket that would be sitting on my nightstand when I woke up Easter morning, but also remember that we couldn’t touch it, let alone have a little snack, until we returned home from church. The Easter bunny, aka mom, made beautiful baskets for her girls and always had special little things in them that she knew each of her children loved.
Almond Joy has always been my favorite candy bar…although I don’t indulge very often any more…and that’s what I will choose even if I wander into See’s Candy for a treat. I have to admit I do like their Nuts & Chews too. I’m not much of a candy maker, but I saw this recipe on a blog I visit and decided to try it. I’ll do things differently next time but this first attempt turned out OK, especially with the little royal icing bunnies I found at the local baking supply store. The coconut mixture was very sticky so I added some powdered sugar to the original recipe and 1/2 teaspoon LorAnn coconut flavor to perk up the taste of the coconut. I dusted my hands with powdered sugar to help with the sticking problem and gently pressed an almond into the shaped coconut
Dipping the coconut centers into the melted chocolate was a little tricky…and messy. They didn’t want to hold their shape especially when I tried to tap off the extra chocolate. Next time I’ll put them into the freezer for 20-30 minutes to firm them up…duh, why didn’t I think of that the first time?
These delicious coconut bites are very rich and I should have made them smaller. I got 10 28-gram candies out of the recipe…20-grams would produce about 14…much better. My only complaint about these cute little Easter candies is that I ate too many of them. They are so easy to make and will be a happy addition to our Easter buffet. It will be extra special this year because my daughter’s birthday falls on Easter Sunday. This is only the second time this has happened in her 40+ year lifetime. Happy Birthday, Sweetie Pie.
This recipe is adapted from one found at FAVORITE FAMILY RECIPES.
- ½ cup white corn syrup
- ¼ teaspoon salt
- 10 large marshmallows
- 2 cups sweetened coconut, lightly chopped
- ½ teaspoon vanilla
- ½ teaspoon coconut flavoring
- ½ cup powdered sugar
- whole almonds
- 6 oz. dipping chocolate
- In a heavy saucepan over medium heat combine corn syrup, marshmallows and salt until marshmallows are melted. Continue to stir for an additional minute. Remove from stove and add the coconut and vanilla. Combine well. Add the powdered sugar and combine. Transfer mixture to a bowl and cool in the fridge until it can be rolled into ball. If the dough is sticky dust your hands with powdered sugar when you form the little balls. I made them 26 grams and the recipe yielded 12 coconut balls. Next time I will make them a little smaller, maybe 20 grams. Firmly press an almond into the top of the coconut ball
- In the meantime melt the chocolate in a bowl over simmering water. Stir until the chocolate is melted and smooth. Dip the coconut balls into the chocolate and gently tap off extra chocolate. Let cool on wax paper on a chilled cookie sheet.
- If you prefer Mounds candy bars use dark chocolate and omit the almond.