Best 9 Coconut Almond Fondant Candy Recipes

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

COCONUT ALMOND CANDY

Steps:

• In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

COCONUT-AND-ALMOND CANDY

Steps:

• 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
• 2. Combine condensed milk, vanilla extract, and salt in a bowl.
• 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
• 4. Add coconut and stir until combined.
• 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
• 6. Using a sharp chef's knife, cut the candy into small rectangles.
• 7. Line a baking sheet with parchment or wax paper.
• 8. Melt and temper the chocolate, or simply melt the coating chocolate.
• 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
• 10. Refrigerate candy for 30 minutes or until the chocolate has set.

COCONUT ALMOND FONDANT CANDY

Steps:

• Mix butter and sugar.
• Add milk and vanilla.
• Mix in nuts and coconut.
• Shape into 1 inch balls and dip in melted chocolate chips.

QUICK COCONUT BONBONS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-in. balls. Refrigerate for 30-45 minutes or until firm. , In a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Dip balls and place on waxed paper to set. Store in an airtight container.

COCONUT BONBONS

Steps:

• In a small bowl, combine the coconut, confectioners' sugar, milk, almonds, butter and vanilla. Cover and refrigerate for at least 2 hours. , Roll into 1-in. balls; place on waxed paper-lined pans. Refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.

COCONUT ALMOND CANDIES

Steps:

• In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.

FONDANT-FILLED CANDIES

Steps:

• In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!