Almond Joy

December 21, 2024

Almond Joy

Almond Chocolate Chip Coconut Cookies photo

Almond nJoy

photo by recipe author

Servings: 4+
Preparation Time: 5 minutes

2 tablespoons Coconut Cream Concentrate
2 tablespoons organic shredded unsweetened coconut
2 tablespoons carob powder
1/2 teaspoon raw honey or other sweetener (optional)
extra shredded coconut
almonds

Mix the first four ingredients together in a bowl. Roll into balls and then roll in coconut. Add an almond to each ball and chill.

Fast, easy, and perfect every time.

Recipe submitted by Ben from Golconda, IL.

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Published on April 11, 2011

Tags: Coconut Dessert Recipes|

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23 Comments

Sandria March 21, 2013 at 8:16 pm - Reply

Excellent! I’m a bad girl, I added chocolate chips:) very yummy. Thank you

JOyce March 18, 2013 at 10:46 pm - Reply

Coconut cream concentrate from Tropical Traditions usually has a smell of coconut but it’s not overpowering.  Other types might not.

Cynthia March 15, 2013 at 7:44 pm - Reply

Should the coconut cream taste r smell like coconut I just got this today

PJ November 12, 2012 at 12:00 am - Reply

For those who don’t know, a good way to add sweetener to anything that contains dried shredded unsweetened coconut, is to put some sweetener into a little bit of liquid (even coconut milk made with extra of the coconut and some water would do) and then soak the dried coconut in that for awhile. Then you have very sweetened coconut. We did this for almond joys way back.

Devona January 19, 2012 at 5:32 pm - Reply

These are absolutely delicious.  I made the amount indicated in the recipie yesterday, adding tahini, and am having to make more today becasue my 6 year old granddaughter liked them so much they didn’t last long.  Today I’m using home made almond butter, and initial taste tests indicate YUMMY. I also added a little chocolate & vanilla extracts.

aimee December 10, 2011 at 10:03 am - Reply
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brilliant idea Sarah!
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Sarah December 8, 2011 at 4:20 pm - Reply

I warmed my CCC and mixed it well, then measured out 1 tbs portions and put it in ice cube trays and allow to solidify.  This way, I only have to heat the jar once and my CCC is premeasured for ease of use.

Judy Hannan November 8, 2011 at 5:52 am - Reply

Miss my Almond Joys since going gluten and sugar free. I’m so excited to try this!

Joyce October 22, 2011 at 4:05 pm - Reply

Why not use cacao powder instead of carob?  It tastes so much better. cacao powder has many health benefits. It’s the sugar in chocolate that makes it bad for you.

Andrea July 7, 2011 at 11:29 am - Reply

I’d Love to try this! It sounds amazing! I love anything coconut! Tight Wad in Utah sent me so thanks to her. I’m excited to keep lookint through your site.

aimee June 29, 2011 at 8:03 pm - Reply

thanks for the info!  i melted it in my always warm gas oven and then used a stick blender in the jar.  worked perfectly!  now can’t wait to try a healthy recipe :)

Sarah:) June 29, 2011 at 6:59 pm - Reply

Aimee: If you store CCC in the fridge it’ll turn rock hard. Usually, (depending on the room temp) after you melt it down and stir it all together it’ll stay a nice, spreadable consistency. 

If you need it to firm up again quickly, stick it in the freezer for about 1 minute intervals or so and stir until it reaches the desired consistency.

aimee June 29, 2011 at 3:12 pm - Reply

i haven’t used the CCC yet but was wondering…..can i heat up the whole jar, stir it really well and then store in the fridge for scooping?  that’s what i do with my peanut butter.  i mix the oil in and then store it upside down in my fridge.  do you think that would work well?  maybe i should even put it in the freezer for a couple of minutes to have it firm up quickly, keeping the oil evenly distributed and then move to the fridge…..any ideas or suggestions?
i know i won’t use it much if it has to be heated every time…..

Laurie June 20, 2011 at 2:48 pm - Reply

I too live in a cooler climate. When my coconut cream arrived I warmed the whole jar on a heating pad, stirred it to distribute the solids and liquid evenly, then put just a cup or so into a smaller container and can warm just that small amount when I want to use it. I wont mind doing it again later when I’ve used this, at least its not every time.

Sondra June 13, 2011 at 7:20 pm - Reply

Hello, I made these today and thought the same thing (there needs to be something more…)  So I added 2 T Almond meal, 2 T almond butter and a total of 2 tsp raw honey.
Therefore I now have an Almond joy within the ball, not just because there is an almond on top.

GiryaGirl April 28, 2011 at 11:33 pm - Reply

These are really really really really quite good.  I could barely keep from eating the whole batch…

Cindy Schulteis April 20, 2011 at 9:55 am - Reply

Do you use raw almonds? If so do you soak them first?

Cindy April 20, 2011 at 9:54 am - Reply

@Linda:  I have the same problem with my coconut oil as I live in WI.  I usually just scoop some out and put it in a shallow bowl, which I place in a bit larger bowl filled with hot water.  It melts pretty quickly.  That way I avoid melting the whole jar every time.

Linda April 19, 2011 at 5:19 pm - Reply

Where I live, the coconut oil and coconut cream concentrate never melt at room temp. I have a full large jar of the coconut cream and can not even scoop any out. I do not know how to use it with out melting the whole jar each time I want some. don’t even really know how to do that. any suggestions?

Sarah April 18, 2011 at 8:06 pm - Reply

Barbara: As a previous comment has stated this recipe does work. Try softening the coconut cream concenteate before using so that it mixes easier. Brown rice syrup isn’t very sweet so if you use that as a sweetener you’ll have to at least double the amount.

Barbara April 18, 2011 at 2:17 pm - Reply

This recipe does not work as printed…  Is it supposed to have almond butter or something else in it?  With the way it’s printed, there is hardly enough to form 12 pieces.  Also, I used brown rice syrup as the sweetener & it was not even close to being sweet.  Please fix this so we can enjoy the ‘almond joy’!

Toni April 14, 2011 at 3:08 pm - Reply

Is it supposed to have almond butter? I dont see it in the recipe?

cathy April 12, 2011 at 12:00 am - Reply

The author is a good friend.  My daughter and I have made this recipe many times…….decadent!  Taste just like an Almond Joy!  I love recipes you just “dump” in a bowl and mix up. I am gluten and sugar intolerant so this is PERFECT for me.