Best Chocolate Coconut Almond Sprinkles Recipes

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

DARK CHOCOLATE-COVERED ALMOND CLUSTERS WITH COCONUT-MATCHA SPRINKLE RECIPE

Steps:

• Line a large baking sheet with waxed paper. In a medium microwave-safe bowl, combine chocolate and coconut oil. Microwave on 50-percent power for about 4 minutes, stirring every 30 seconds until chocolate is melted. Stir in almonds. Spoon heaping tablespoons of the chocolate-almond mixture onto the prepared baking sheet. In a small bowl, combine the shredded coconut and matcha powder; sprinkle over chocolate clusters. Let stand until completely set. Place in a single layer in an airtight container and store in the refrigerator for up to 1 week.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE COCONUT ALMOND SPRINKLES

Steps:

• Preheat oven to 350°F.
• Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transfer to a bowl. Toast coconut on baking sheet in middle of oven, stirring occasionally, until golden, 8 to 12 minutes, then remove from oven and sprinkle almonds, chocolate, and a large pinch of salt over coconut. Let stand until chocolate is melted, about 5 minutes, then toss until coconut and almonds are coated. Transfer with a rubber spatula to wax paper and cool until hardened, about 1 1/2 hours.