Almond Joy Truffles

Note: Yes, I know it’s Monday. Which means that there should be a Man Monday post today. {And every Monday for the past two months for that matter. Oops.} Let’s just say that Zachary needed a blogging break, but will be back at it next week. For now, you can enjoy these bad boys.
I don’t think I will ever understand the mind of someone who doesn’t like coconut. Is it the taste? Is it the texture? Because those are reasons that I do like coconut. Just sayin’. Anyway, as you know, Almond Joys are made up of mainly coconut. Which is why they’re one of my favorite candy bars. So, I decided to make truffles for the first time this week – Almond Joy flavor. And let me just say : Holy. Freaking. Amazing. If I were to give you my honest opinion about them, I’d say that they might just taste even better than Almond Joys. *Gasp* If you like Almond Joys, you need to make these. Pronto.

Almond Joy Truffles
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Makes about 3 dozen

  • 4 C coconut flakes
  • 3 & 3/4 C powdered sugar
  • 1 {14 oz.} can sweetened condensed milk
  • 8 oz. slivered almonds
  • 1 {16 oz.} package chocolate CandyQuik
  • 4 oz. white chocolate CandyQuik 
  1. Line a baking sheet with wax paper.
  2. In a large bowl, mix the coconut, sugar, sweetened condensed milk, and almonds.
  3. Shape into 1 inch balls and place on wax paper. {It’s ok if they aren’t perfectly round, you’ll be able to perfect them later on.}
  4. Refrigerate for at least one hour until firm.
  5. Melt CandyQuik according to package directions.
  6. Dip the coconut balls into the chocolate and place on wax paper. {I used two spoons to maneuver the dipping to still make the truffles look decent.}
  7. Let the truffles sit until hard, 5-10 minutes.
  8. Melt the white chocolate CandyQuik according to package directions.
  9. Place in a small baggie and cut a small hole in one corner. 
  10. Carefully drizzle white chocolate over truffles.
  11. Let sit until hard, 5-10 minutes.
Enjoy the goodness my friends. You can thank me later.



  1. says

    These look awesome. I think I am going to use dark chocolate in place of the Candi Quik because dark chocolate with coconut and almonds is just the best! A question – are you using sweetened flaked coconut (like Baker’s) or plain unsweetened coconut flakes? Thanks!

  2. says

    Mmmm. I’m thinking I’ll put these on my goodie plate this year for Christmas! They look easy enough and I love me some coconut. Maybe I’ll dye the chocolate on top red or green? LOL. Never too early to start planning right?!

  3. says

    Really liked how simple and easy this recipe was to follow and make. It was a family favorite I super enjoyed making it (even if my hands got sticky 😉 thank you so much for sharing. :)
    —Sweet simple and easy to make!

  4. says

    These are simply divine! O! M! G!! Thanks for stating bakers choc was suitable, though I’m american, I now live in Scotland and can’t get almond joys nor candy quick here, so this is brilliant…was costing a fortune for family to post them to me lol. First batch I made exactly as written, subsequent batches, instead of flaked almonds, I used a whole almond, and I used some 80% cocoa solid, dark chocolate on them to contrast with the super sweet filling and was very pleased with them. Now, if you could find a way to make butterfinger candybars, I’d never have to bug my family again for sweet care packages 😉 thanks so much for the fantastic recipe! Wishing you and yours a very Merry Christmas and hope that 2015 Brings you many bright and wonderful blessings.

    • highheelsandgrills says

      Hi, Betty! Did you mean that you don’t have an email, but would like the recipes given to you still?


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