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Almond Joy Truffles

Almond Joy truffles combine sweetened coconut centers and whole roasted almonds with a smooth semisweet chocolate coating. Chill the centers before dipping, then refrigerate until the chocolate sets for a firm, bite-size treat.
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Prep Time 20 minutes
Cook Time 2 minutes
chilling 1 hour 25 minutes
Total Time 1 hour 47 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

coconut centers
  • 3 cup coconut sweetened shredded
  • 0.5 cup sweetened condensed milk
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 24 almonds whole roasted
chocolate coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp coconut oil

Equipment

  • 1 baking sheet
  • 1 microwave

Method
 

Make the coconut centers
  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together the sweetened shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract until evenly combined.
  3. Refrigerate the mixture for 30 minutes.
  4. Scoop the mixture into 24 portions, about 1 tablespoon each.
  5. Press one whole roasted almond into the center of each portion.
  6. Roll each portion into a ball and arrange the balls on the prepared baking sheet.
  7. Refrigerate the centers for 30 minutes, until firm.
Dip and set
  1. Combine the semisweet chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring after each, until smooth.
  3. Dip each chilled center in the melted chocolate, letting excess chocolate drip back into the bowl.
  4. Return each coated center to the baking sheet.
  5. Refrigerate for 20 to 30 minutes, until the chocolate coating is set.

Notes

Keep the centers cold before dipping to help the chocolate coating set smoothly. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months. For a dairy-free version, use dairy-free chocolate and a suitable dairy-free condensed milk alternative.