Best 2 Almond Coconut Candy Bars Recipes

When it comes to delectable treats, almond coconut candy bars stand out as a symphony of flavors and textures. These scrumptious confections are a harmonious blend of sweet, nutty, and chewy, with a hint of tropical flair. Whether you're looking for a special dessert to impress your friends and family, or simply craving a delightful indulgence, these almond coconut candy bars are sure to tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND-COCONUT CANDY BARS

Almond-Coconut Candy Bars image

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h10m

Yield 36

Number Of Ingredients 12

Ingredients

1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups coconut
3/4 cup Gold Medal™ all-purpose flour
36 whole almonds
1/2 cup semisweet chocolate chips
3 tablespoons butter

Steps:

Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g

COCONUT ALMOND CANDY BARS (LIKE ALMOND JOY)

Coconut Almond Candy Bars (Like Almond Joy) image

This is my version of a coconut chocolate almond bars. It is a copycat recipe for almond Joy candy bars. I've had a lot of compliments on these bars recently. People have been asking me for the recipe on this site and elsewhere. So, I thought, I would post my version. We especially like them with the dark chocolate in my...

Provided by Nor Mac

Categories Candies

Time 15m

Number Of Ingredients 8

Ingredients

21-24 oz flaked coconut or unsweetened ( i used sweetened)
1 can(s) 14 ounce sweetened condensed milk
2 1/2 c powdered sugar
2 tsp coconut extract
8 oz whole almonds
4 c (2) 12 ounce bags of semi sweet or dark chocolate
4 Tbsp shortening or 1/4 block of parrafin wax.
NOTE: I USED ONE 12 OUNCE BAG OF EACH SEMI SWEET CHOCOLATE CHIPS AND DARK CHOCOLATE CHIPS. IF YOU WOULD LIKE TO HAVE BOTH. SIMPLY PLACE 12 OUNCES OF EACH TO A BOWL WITH ONLY 2 TABLESPOONS OF MELTED SHORTENING. YOU'LL DIP IN EACH CHOCOLATE.

Steps:

1. Line a 13 x 9" pan with parchment paper or aluminum foil
2. In a large bowl. Mix together the coconut, condensed milk, and coconut extract
3. Add in the powdered sugar. Mix well. Mixture should be thick. You may also add an additional coconut if you would like a thicker consistency. These bars are very forgiving. Do not be afraid to add more coconut.
4. Spread into prepared pan. With a sharp knife. Score 40 bars but do not cut all the way through
5. Push almonds halfway into each bar. You may place 2-3 on each bar.
6. Refrigerate until set. You can also quicken the process, by placing them in the freezer for 15 to 20 minutes.
7. When the mixture is firm. remove from the refrigerator. Cut all the way through scored mixture to make bars. Set aside by putting back in the refrigerator, until ready to use.
8. Line a sheet pan or several small pans, with parchment paper or aluminum foil. Spray lightly with vegetable oil spray, if using foil.
9. Melt shotening, or parrafin wax in a lage bowl by microwaving until melted.
10. Add in the chocolate chips are well. Place back in microwave. Stop microwave add about 40 second to one minute intervals to stir. When it is fully melted and combined. Remove from microwave. .
11. Remove coconut bars from refrigerator. Step one bar at a time in the melted chocolate with a large soup spoon. Drain off chocolate. Place each bar on lined pan. Repeat the process until all bars are dipped.
12. Place bars in refrigerator until set. You can store them in the refrigerator or in a loosely covered container. I stored mine in the refrigerator in a container or Ziploc bag.

Tips:

Use high-quality almond butter and shredded coconut for the best flavor and texture.
If you don't have almond butter, you can make your own by blending almonds in a food processor until smooth.
If you don't have shredded coconut, you can use flaked coconut, but it won't have the same texture.
Feel free to add other ingredients to your candy bars, such as chopped nuts, dried fruit, or chocolate chips.
Be careful not to overcook the candy bars, or they will be too hard.
Store the candy bars in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

These almond coconut candy bars are a delicious and healthy snack that is perfect for on-the-go. They are also a great way to use up any leftover almond butter or shredded coconut. With just a few simple ingredients, you can make these candy bars in no time. So next time you're looking for a sweet treat, give these almond coconut candy bars a try.