Chocolate Covered Coconut Almond Clusters

Almond Joys are one of the candies that I discovered while in high school.  I love the different textures and flavors that make them so delicious.  A few months ago, my friend Barb wanted an Almond Joy Cake for her birthday.  What I created with her that day, became on of my favorite cakes to make (and eat).  I now use the filling to also make these delicious clusters that are a replica of the candy bar I love.

Ingredients

• 1 Tablespoon vanilla
• 2 Cups sweetened flake coconut
• 1 Cup powdered sugar
• 7 oz. sweetened condensed milk
• 1 bag milk chocolate chips
• 1 Cup whole almonds

Supplies

• glass dish or bowl
• Medium or large pot
• Medium or large glass bowl
• Fork
• Toothpicks
• Small melon baller
• Metal whisk
• Cookie sheet
• Parchment paper
• Mini muffin pan
• Mini muffin liners

Directions

1. Pour the sweetened condensed milk into the glass dish
2. Use the whisk to mix in the vanilla

3. Adding 1/2 cup at a time, whisk the powdered sugar into the mixture
4. Add the coconut to the mixture, and mix well
5. Spread the mixture so that it is even throughout the dish

6. Put dish in the refrigerator to chill for 1 hour
7. Cover the cookie sheet with parchment paper
8. Remove the coconut mixture from the refrigerator, and scoop one scoop with the melon baller into your hands
9. Form into a ball and set on the parchment paper

10. Stick tray into refrigerator
11. Fill mini muffin pan with liners
12. Using the glass bowl, and pot, create a double-boiler (see instructions on White Chocolate Peppermint Popcorn)
13. Melt the milk chocolate completely
14. Use a toothpick to dip each ball into the chocolate

15. Use the fork to help transfer covered ball into muffin pan
16. Place one almond on top of ball
17. When you have covered all balls with chocolate, refrigerate for another hour
18. Chocolate should set, and you should be ready to enjoy!

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