Homemade almond joys

Step 1

In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer.

Step 2

Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).

Step 3

Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each. Recipe should make about 25 small almond joys.

Step 4

Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with). 

Step 5

Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate and lift up with a fork. Tap the fork on the edge of the bowl to allow excess melted chocolate to drip off before placing candy on a lined parchment tray. Allow to set up at room temperature, or refrigerate.