Tuesday, April 26, 2011

Homemade Toasted Almond Joy Egg Recipe.

Recently when I made a batch of Irish Potato Candy for a gathering, a good friend commented that the filling tasted just like the celebrated Chocolate Coconut Eggs from a now defunct local candy shop. Taking that as a challenge, I decided to try a chocolate coated version.  And feeling like a nut, (a la the old “Almond Joy” vs “Mounds” commercial)  I added toasted almond to the mix. 

These were fabulous.  Dipping in chocolate is messy, but so worth the effort.  Try these soon.

Toasted Almond Coconut Candy -  Homemade Almond Joy Egg Recipe
Serves :  56 pieces                                               Prep Time:  1 hour                            Cook Time: 15 minutes toasting
1/4 cup (half a stick) unsalted butter, at room temperature
4 oz cream cheese, at room temperature
4 cups powdered sugar
pinch of salt
8 oz unsweetened or sweetened coconut, toasted
1 tablespoon honey
2 teaspoons pure vanilla extract
½ pound good dark chocolate, chopped into small pieces

Preheat oven to 350 degrees F.  Place almonds and coconut on separate ungreased baking sheets and place in the oven.  Toast coconut for about 4 to 6 minutes and almonds for 10-12 minutes.  Coconut toasts quickly, so keep an eye on it.  Remove each from oven  and allow to cool.
In a large bowl, use a wooden spoon to combine softened butter and cream cheese.  I tried my stand mixer this time, but bowl and spoon is easier to avoid paddle and hook transition.  If using stand mixer, start with paddle attachment and transition to dough hook along the way.  Blend in the honey, salt, and vanilla extract.  Stir in the powdered sugar, one cup at a time, stirring slowly so the powdered sugar doesn’t fly all over the counter.   If using stand mixer transition to dough hook after second cup of powdered sugar is added.  The mixture will be thick.  Fold in the toasted coconut .  Mixture will still be thick.  Work it together. 
Chill in refrigerator for at least ½ hour.
Using small 1 tablespoon scoop, scoop batter insert one toasted almond and roll into small egg shape.  Place on tray. 
Melt chocolate over double boiler and coat each egg by dipping and removing with fork.  Place on wax paper lined tray. .  Repeat until all the candy dough is rolled and coated.  Refrigerate for an hour, or until hardened enough to pack into little gift bags.  I use small paper candy cups as well .  Store in refrigerator. 

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