Homemade Almond Joy truffles taste like the real thing with a delicious coconut filling and chocolate coating!
You might also like my Reese's peanut butter trees, homemade English toffee, and microwave caramels!
If you like Mounds and Almond Joy candy bars, you will LOVE our version. I like them better, and the coconut has a more distinct texture, but I'll leave it up to you to decide for yourself! I use this same filling to make coconut cream eggs at Easter, which are to die for.
Why I Like This Recipe
- Easy to customize. You can make them in round truffle shapes or press the coconut dough into a more mini-candy-bar shape. Both are easy to do. Add one almond or several, depending on your preference. And if you don't like almonds, no worries, we have a Mounds version too.
- Perfect for holiday treat platters. This recipe yields about 3 dozen bites. The Almond Joy ones are slightly larger since the dough is packed around the almond.
- Simple ingredients. The filling is made from 3 ingredients: coconut, powdered sugar, and sweetened condensed milk. Add chocolate for dipping and an almond, and these truffles are complete!
What Others Are Saying
Lovely recipe thank you it was delicious---Christy
Great Holiday tradition. Crowd pleaser.---Carol
My husband's favorite candy bar. He gave them two thumbs up!---Laura on Pinterest
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Tips and Tricks
- Best chocolate to use. Traditionally, Almond Joy candy bars are made with milk chocolate, and Mounds are made with dark chocolate. Use your favorite melting chocolate or chocolate chips to dip the candy in. I've used both and have had great results. If I had to choose, I'd probably go with melting chocolate wafers because they are made for this and harden quickly.
- Melting chocolate. You can use a double boiler to melt your chocolate, but a microwave works too, and is what I used this time. 30 seconds is a good starting point, then give it a good stir and decide whether to add another 10-20 seconds.
- Chocolate dipping tool. I've had this small chocolate dipping tool for years, and it is my secret weapon for perfectly dipping truffles. It leaves a beautiful swirl on the top of each truffle and allows the excess chocolate to drip off completely.
Ingredients
- Coconut: Shredded, sweetened, coconut flakes.
- Sweetened condensed milk
- Powdered sugar
- Chocolate wafers or chocolate chips: Dark/semi-sweet for Mounds and milk chocolate for Almond Joy
- Almonds: whole to go inside and chopped to use as a garnish
See the recipe card for full information on ingredients and quantities.
How To Make Almond Joy Truffles
Step 1: Pulse the coconut in a blender until it resembles coarse crumbs. You don't want to pulverize it too much; you just want to break down the flakes a bit. Watch my video to see the texture that you are looking for.
Step 2: Mix the coconut with powdered sugar. Add 1 can of sweetened condensed milk and mix until a sticky dough forms.
Step 3: Wrap dough in plastic wrap and refrigerate 30 minutes.
Step 4: Grease your hands with a small amount of butter and roll the refrigerated coconut dough into 1" balls for the Mounds bites and 1 ½" balls for the Almond Joy bites. Press an almond into the center of the Almond Joy bites and roll the dough around the almond.
Step 5: Place coconut balls onto a parchment or wax-paper-lined baking sheet.
Step 6: Freeze for 30 minutes.
Step 7: Melt chocolate according to package instructions. DO NOT OVER HEAT.
Step 8: Dip coconut balls into chocolate, tap the fork or chocolate dipper against the bowl to allow excess chocolate to drip off.
Step 9: Place balls on prepared baking sheets. Sprinkle toasted almonds on top of the Almond Joy bites before they harden. Let it stand until the chocolate hardens (or freeze for 10 minutes).
Homemade mounds and Almond Joy bites can be stored at room temperature or in the refrigerator. We like storing ours in the refrigerator and eating them chilled.
Almond Joy and Mounds FAQs
Traditionally, Almond Joy candy bars are made with milk chocolate, and Mounds are made with dark chocolate.
Homemade mounds and Almond Joy truffles/bites can be stored at room temperature or in the refrigerator. We like storing ours in the refrigerator and eating them chilled.
I've had this small chocolate dipping tool for years, and it is my secret weapon for perfectly dipping truffles. It leaves a beautiful swirl on the top of each truffle and allows the excess chocolate to drip off completely.
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Homemade Mounds or Almond Joy Truffles
Ingredients
- 14 oz sweetened shredded coconut (about 4 cups)
- 2 cups powdered sugar
- 1 can sweetened condensed milk
- chopped almonds for Almond Joy
- 2-3 cups melting chocolate wafers milk or dark
- whole almonds for Almond Joy
Instructions
- Pulse coconut in a blender until it resembles coarse crumbs. You don’t want to pulverize it too much, you just want to break down the flakes a bit.
- Mix coconut with powdered sugar. Add 1 can of sweetened condensed milk and mix until sticky dough forms.
- Wrap dough in plastic wrap and refrigerate 30 minutes.
- Line a baking sheet with waxed paper.
- Grease your hands with a small amount of butter and roll refrigerated coconut dough into 1″ balls for the Mounds bites and 1 ½″ balls for the Almond Joy bites. Press an almond into the center of the Almond Joy bites and roll the dough around the almond.
- Place coconut balls onto a parchment or wax paper lined baking sheet.
- Freeze 30 minutes.
- Melt chocolate in microwave safe dish for 30 seconds. Stir. Add 10 seconds if necessary and stir until smooth.
- Dip coconut balls into chocolate, letting excess drain off and place back onto waxed paper.
- Let harden.
- Optional: place an almond in the center of the coconut ball and form dough around almond. Sprinke with chopped almonds after dipping in chocolate for a garnish.
Notes
Nutrition
Kathy says
Can you make these in a square pan and make bars?
Brandy says
I haven’t tried, but I think they might work. Maybe press against parchment paper in pan then freeze until hard and cut into bars. The smaller they are the easier they are to dip.
Christy says
Lovely recipe thank you delicious
Brandy says
You’re welcome! Glad you liked it!
Brandy says
That's so odd!
Carol says
Great Holiday tradition. Crowd pleaser.
Ann says
These look great! Can they be made ahead and frozen ? Or how should they be stored ? Thx
Brandy says
Hi! They can be frozen, and I stored them at room temp in a container.
Tina says
Should we use sweetened coconut? Or unsweetened ?
Thank you.
Tina♥️
Brandy says
Hi Tina! I use sweetened.