These Chocolate Almond Coconut Balls are filled with sweet, moist coconut, chopped almonds, and then coated in a rich, chocolate shell topped with a pinch of sea salt. We love to make these around the holidays and always make a ton because they are a favorite amongst our family and friends! While they can certainly be made by one person, it is an excellent recipe to let the whole family join in on.
While you can use either semi-sweet or dark chocolate in this recipe, my favorite is dark chocolate. If you are not a huge dark chocolate fan, it is probably best to use the semi-sweet. Either way, these taste the best with high quality chocolate chips. I typically use Guittard or Ghirardelli brands.
Do I have to refrigerate prior to dipping in chocolate?
No! If you are like me and are constantly short on space in the refrigerator, you can let the balls sit at room temperature until firm. This may take several hours but is definitely an option.
Double boiler or Microwave?
Either! You can choose to use either the double boiler or microwave method to melt the chocolate. I tend to use the double boiler method because it tends to keep the chocolate melted longer but both methods get the job done.
Double Boiler Method
With the double boil method, you use indirect heat to melt the chocolate. This gradual heating helps prevent the chocolate from burning and seizing. You probably already have equipment in your kitchen to accomplish this. All you need is a saucepan and a heat-safe glass or metal bowl that sits on top. Fill the saucepan with about 1-2 inches of water. Place the chocolate and shortening in the top bowl. There should be enough room between the two so that the water does not touch the bowl. Heat the saucepan on medium so that the water simmers and the chocolate begins to melt. Stir the chocolate occasionally with a spatula until it is fully melted.
Microwave Method
To melt the chocolate in the microwave, place chips and shortening in a microwave-safe bowl and heat in 30 second increments. Stir after each increment and continue until fully melted and smooth.
What should I use to dip the candy in the chocolate?
Before I discovered these extremely convenient chocolate dipping tools, I would use forks to maneuver the candy in the chocolate. While forks work, these tools made my life so much easier!
Tips
- Chopped almonds – In order to finely chop them, I use my food processor. If you use this method, watch carefully as to not reduce them to a paste. Another method is to place the almonds in a bowl and use a pastry cutter to gently press them into fine pieces. You may also choose to leave them out completely.
- Forming balls – The filling can get quite sticky and messy as you form the balls. To help with this and to aid in creating uniform sizes, try using a cookie scoop to gather filling and roll with your hands slightly.
- Storage – After candy is done drying, cover and store in refrigerator for up to 2-3 weeks.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Food Processor – to finely chop almonds
- Pastry Cutter – to finely chop almonds by hand
- Stand Mixer – to mix filling
- Cookie Scoop – to form candy balls
- Double Boiler Pot – to melt chocolate
- Chocolate Dipping Tools – to dip candy in chocolate
- Baker’s Half Sheet – to let candy firm up and dry
Chocolate Almond Coconut Balls
These Chocolate Almond Coconut Balls are filled with sweet, moist coconut, chopped almonds, and then coated in a rich, chocolate shell topped with a pinch of sea salt.
Ingredients
- FILLING:
- 1 ½ cups finely chopped almonds, optional
- 14 oz can sweetened condensed milk
- ½ tsp almond extract
- 1 tsp pure vanilla extract
- 14 oz sweetened shredded coconut
- CHOCOLATE:
- 24 oz high quality semisweet or dark chocolate chips
- 2 Tbsp vegetable shortening
- TOPPINGS (Optional):
- Sea salt
- Sweetened shredded coconut
Directions
- Step 1 In a large bowl, mix together chopped almonds, sweetened condensed milk, extracts, and coconut. Form 1 inch balls with your hands or with the help of a cookie scoop. Place on baking sheets lined with wax paper and refrigerate for 45 minutes to 1 hour, or until firm.
- Step 2 Melt chocolate chips and shortening in a microwave-safe bowl or double boiler until smooth. When balls are set, dip in chocolate and place on a baking sheet lined with wax paper. Immediately, sprinkle just a few pieces of sea salt on top (careful not to add too much). Then, add a few flakes of coconut on top of the salt.
- Step 3 Let sit until dry and then store covered in the refrigerator for 2-3 weeks.
Thank You for sharing your time with us
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Have a wonderful day!
