- 2 cups powdered sugar
- 10 ounces coconut flakes
- 1 can sweetened condensed milk
- 1 cube butter
- 2 cups almonds
- 6 ounces of chocolate chips (your flavor preference)
- 2 tablespoons coconut oil or vegetable shortening
Start by combining the powdered sugar, coconut flakes, sweetened condensed milk, and butter in a large bowl. Stir the mixture until all the ingredients are thoroughly combined. The mixture will be quite sticky; chilling it in the refrigerator until firm will make it easier to handle.
Prepare the chocolate candy bar coating by melting the two ingredients in a glass bowl in the microwave, stirring after 30 second intervals. Do not over cook unless you want your chocolate tho “bloom” and have white streaks when it cools. Spread half of the coating it onto waxed paper, forming an 8-inch square. Transfer the waxed paper with the chocolate onto a baking sheet and refrigerate for a few minutes until the chocolate is firm.
Once the chocolate base is set, remove it from the refrigerator. Spoon the coconut mixture in several places over the chocolate layer, then carefully spread it to cover the chocolate completely. Smooth the top and sides of the filling with a metal spatula. Press the almonds into the filling, embedding them evenly.
Spread the remaining chocolate coating over the filling to cover it completely. Let the candy set until it’s firm and separates easily from the waxed paper. To speed up the setting process, you can place it in the refrigerator. Once set, cut the candy into 2-1/2-inch x 1-inch bars, or to your desired size. Wrap the bars individually in plastic wrap or aluminum foil. This recipe makes about 24 bars (or balls as shown in the picture above).