Almond Joy Coconut Bites Recipe

I developed these Almond Joy Coconut Bites as an easy no-bake recipe, and my Coconut Chocolate Bites twist includes one surprising pantry swap you’ll want to read about.

I grew up tearing open Almond Joy bars and dreaming of a homemade version, and I never thought I could actually make something this sneaky. Using sweetened shredded coconut and a rich semisweet or dark chocolate coating, these Almond Joy Coconut Bites deliver chewy center, a little snap and a bit of guilty joy.

I call them an Almond Joy Filling Recipe because they taste like the candy bar you remember but with a tiny homemade twist, and somehow folks always try to guess whats inside before they eat one. Theyre small, dangerously easy to disappear, and they provoke that curious first bite.

Ingredients

• Sweet shredded coconut gives chewy texture, healthy fats and some fiber, tastes tropical.
• Sweetened condensed milk is ultra sweet, adds caramel richness, lots of sugar not much protein.
• Vanilla extract lifts flavor, adds warmth and depth, mostly aromatic no calories.
• Roasted almonds bring crunch, offer protein and healthy fats, a nice nutty contrast.
• Semisweet chocolate balances sweetness with bitters, makes a melty coating, some antioxidants too.
• Just a pinch of salt amps flavors, cuts sweetness and makes everything taste brighter.

Ingredient Quantities

• 3 cups sweetened shredded coconut, packed (about 240 g)
• 1/2 cup sweetened condensed milk (120 ml)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt, or a pinch
• 24 whole roasted almonds (one per bite)
• 8 ounces semisweet or dark chocolate, chopped or chips (about 225 g)
• 2 teaspoons coconut oil or neutral oil, optional to thin chocolate

How to Make this

1. In a large bowl combine 3 cups packed sweetened shredded coconut, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract and 1/8 teaspoon salt; stir until the mixture is evenly moistened and holds together when squeezed. If it seems dry add a teaspoon more condensed milk, dont overdo it.

2. Line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to portion the coconut mixture into 24 equal mounds, pressing each one firmly so it sticks together. You can shape them into little domes or logs, whatever looks nice.

3. Press one whole roasted almond into the top of each coconut mound, pointy side up. They might wobble a bit, that is fine.

4. Chill the tray in the fridge for at least 30 minutes, until the bites are firm. This step makes dipping easier and less messy.

5. Put 8 ounces chopped semisweet or dark chocolate (or chips) and 2 teaspoons coconut oil (optional) in a microwave-safe bowl. Microwave 30 seconds, stir, then microwave in 15 second bursts stirring each time until smooth. Or melt slowly over a double boiler, stirring and keeping water away from the chocolate.

6. Let the melted chocolate cool for a minute so it wont be too hot, then stir once more to make sure it’s silky. If it thickens too much reheat for 8 to 10 seconds.

7. Lift each chilled coconut bite with a fork, dip into the melted chocolate to coat, tapping the fork on the bowl to remove excess. Place back on the parchment. If the almond shifts, push it back into place quickly before the chocolate sets.

8. If you want a cleaner base, dip just the sides and top, leave a small flat bottom so they sit straight. Either way they should look neat before chilling.

9. Chill the coated bites in the fridge until the chocolate is fully set, about 15 to 20 minutes. Store in an airtight container in the fridge for up to 2 weeks or at room temp for a few days, but let them warm a bit before eating so the chocolate isnt too hard.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Rubber spatula or wooden spoon for stirring and pressing
4. Tablespoon or small cookie scoop for portioning
5. Baking sheet lined with parchment paper
6. Refrigerator or fridge space for chilling
7. Microwave safe bowl or a heatproof bowl for a double boiler setup
8. Forks for dipping and tapping off excess chocolate
9. Knife and cutting board for chopping the chocolate

FAQ

Almond Joy Coconut Bites Recipe Substitutions and Variations

• Shredded coconut: swap with unsweetened shredded or desiccated coconut (use the same volume, 3 cups) but add 2–3 tbsp sugar or an extra splash of condensed milk to keep them sweet; or use larger flaked coconut chopped a bit for a chewier bite.
• Sweetened condensed milk: use canned sweetened condensed coconut milk for a dairy free version, or make a quick stand-in by simmering 1/2 cup evaporated milk with about 1/3 cup granulated sugar until it thickens, then cool before using.
• Whole roasted almonds: swap the almonds for whole roasted hazelnuts, macadamias, or pecan halves (one per bite), or press a teaspoon of almond or sunflower seed butter in the center if you need a nut-free-ish option.
• Semisweet/dark chocolate: use milk chocolate or white chocolate chips for a sweeter coat, or choose dairy-free dark chocolate or melting wafers if you need vegan; add 1–2 tsp coconut oil to thin and smooth the coating if needed.

Pro Tips

1. Get the moisture right: start with the recipe amount of condensed milk but if the coconut looks dry add one teaspoon at a time, dont dump more or the bites will be too soft to dip. Squeeze a small ball in your palm to test it it should hold together but not feel gooey.

2. Chill smart: refrigerating for the full thirty minutes makes dipping way easier, or pop the tray in the freezer for 5 to 10 minutes if youre in a hurry. Just dont freeze them solid or the chocolate will crack when you bite.

3. Handle the chocolate gently: microwave in short bursts and stir between each one, or use a double boiler and keep steam out of the bowl. If it thickens reheat for 6 to 10 seconds and stir, and a teaspoon of coconut oil helps it glide on smoother.

4. Make them sit and store them right: leave a little flat bottom so they dont wobble, and if an almond tips while dipping push it back before the chocolate sets. Store in an airtight container in the fridge for longer shelf life or at room temp for a few days but let them warm a bit before eating so the chocolate isnt rock hard.