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Almond Joy

Ingredients

  • 1 c. whipping cream
  • 1/2 c. sweetened coconut cream
  • 1 c. unsweetened shredded coconut
  • 1 cup sweetened coconut flakes
  • 1 c. powdered sugar
  • 1 Tbsp. cream cheese
  • 22 whole unblanched almonds toasted
  • 1/2 lb. bittersweet chocolate finely chopped
  • 22 paper candy cups

Instructions

  1. Bring cream and coconut cream to a boil. Remove pan from heat. Add unsweetened coconut. Cover and let stand 1 hour.
  2. Strain coconut cream mixture into heavy small saucepan, pressing to extract all liquid. Stir over medium heat until reduced to 1/2 c. about 8 minutes. Pour into medium bowl. Freeze mixture until well chilled, about 30 minutes.
  3. Mince sweetened coconut with sugar in processor. Add coconut cream mixture and mix. Blend in cream cheese. Freeze mixture until firm about 40 minutes.
  4. Line baking sheet with waxed paper. Drop coconut mixture by tablespoons onto prepared sheet. Shape each mound into 1 1/4" log and smooth into oval shape.
  5. Press 1 almond onto center of each oval. Reshape coconut mixture into perfect oval using fingertips. Freeze until very firm, about 3 1/2 hours.
  6. Melt chocolate in top of double boiler over simmering water, stirring frequently until candy thermometers registers 105°. Remove pan from over water. Working quickly, pick up one candy by almond on top with index finger and dip into chocolate just deep enough to come halfway up sides. Drag bottom of candy on edge allowing excess chocolate to drip back into pan.
  7. Repeat. Refrigerate candy until chocolate is set, about 30 minutes.
  8. Melt reserved chocolate in top of double boiler over barely simmering water. Remove from over heat. Dip fork into chocolate and drizzle over tops of each candy piece.