Christmas is my favorite time of year. I love the sparkling lights, the smell of balsam and eucalyptus, and I’m a sucker for Christmas music. I also love all the gatherings and social good times that pop up during the season. Yet for all of this goodness, there are also packages to mail and people to shop for and the general hurry scurry that goes hand in hand with the holidays.
It’s been a busy few weeks, but I wanted to make sure that I had some sweet treats on hand to help round out the packages I’ve been mailing out. For the package I sent to my dad, I wanted to include these little coconut bites because they reminded me of the coconut chocolate bars that my dad would buy for me and my brother at the corner store when we were kids. It was my dad’s favorite chocolate bar and while it did have a different name and packaging when I was growing up, it turned up in the 90s as a Bounty bar. Each chocolate bar contained 2 equal pieces so it was the perfect bar to share with my brother.
This candy is the perfect memory maker as it tastes just like the candy bar of my youth. And because I’m a sucker for an Almond Joy, I decided to tuck in a roasted almond into each ball to make each bite extra special. It’s a great candy to make for the holidays because it uses just a few simple ingredients it’s way easier to make than you’d imagine.
Looking for more holiday inspiration? Have no fear, my archives are here! Peanut Brittle is not only tasty but it’s a cinch, even for the most novice candy-maker. Last December I was much more prepared in the holiday department and not only created a huge list of tasty holiday baking but I included a printable gift tag for use with all your holiday baking gifts. Have the happiest of holidays!
elsewhere: At Poppytalk, I make a delicious and easy fruit and nut chocolate bark. I make it every single Christmas and it’s a true favorite. Enjoy!
chocolate coconut almond bites
(adapted from Gourmet)
1 1/2 c unsweetened shredded coconut
1/3 c sweetened condensed milk
14 roasted almonds
1 – 1 1/2 c bittersweet chocolate chips
In a medium bowl, combine the coconut with the sweetened condensed milk. Put in the fridge for 1 hour. Scoop the chilled coconut mixture with a teaspoon and use your hands to roll into balls. This amount should make 14 balls. Tuck an almond into each ball and re-roll so that the almond is hidden. Chill in the fridge.
Melt chocolate using a microwave, a bain-marie or using a double boiler. Remove from heat and dip the chilled coconut balls into the chocolate mixture (I found using 2 teaspoons was helpful for this). Place on a cookie sheet lined with waxed paper or silpat and chill for 2 hours or overnight.