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Prep 15min
Total25min
Servings12
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Ingredients
1/4
cup raw almonds
3
tablespoons corn syrup
1 1/2
cups powdered sugar
1
tablespoon melted butter
2
cups shredded coconut
1/2
teaspoon coconut extract (optional)
1/2
teaspoon vanilla extract
1 1/2
cups milk chocolate
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Steps
1
Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake in preheated oven for about 10 minutes.
2
In a large bowl, stir together the corn syrup, powdered sugar, melted butter, coconut extract, shredded coconut and vanilla extract, to form a thick paste.
3
Moisten hands slightly and form mixture into small rectangular cubes (or roll it into balls). Place on a sheet of parchment paper.
4
In a medium, microwave-safe bowl, melt chocolate by microwaving it for 15 seconds, then stirring, microwaving for 15 seconds, then stirring, etc. until it's smooth and melty.
5
Dip coconut squares into the melted chocolate. Gently spread the chocolate around the coconut until the filling is fully covered by chocolate. Press a toasted almond into the top of the chocolate and allow to dry completely before serving.
6
Allow to cool at room temperature until chocolate hardens.
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No nutrition information available for this recipe
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