Coconut Almond Delights

Coconut Almond Delights

Single recipe makes 22 candies 

Source: BA 12/88

Also lovingly known as Heart Stoppers (because of their high saturated fat content), these delights are similar to an Almond Joy with dark chocolate (only richer!).  A Christmastime favorite, they take some time to create, but are thoroughly enjoyed by all.

1

cup 

whipping cream                 

8

fl ounces

250

ml

cup

canned sweetened coconut cream     

4

fl ounces

125

ml

1

cup

unsweetened shredded coconut  (dessicated)

3

ounces

100

grams

 

 

 

 

 

 

 

1

cup

sweetened shredded coconut           

3

ounces

100

grams

1

cup

powdered sugar  (icing sugar)

4

ounces

115

grams

1

Tbs

cream cheese

 

 

15

ml

 

 

 

 

 

 

 

 

 

 

 

 

 

 

22

whole

unblanched almonds, toasted

 

 

 

 

lb

bittersweet or semisweet chocolate    

8

ounces

225

grams

Bring cream and coconut cream to boil in microwave. Add unsweetened coconut. Cover and let stand 1 hour.
Strain coconut cream mixture into 12" [30.5 cm] T-fal frying pan, pressing with back of spoon to extract all liquid.
Stir over medium heat until reduced to cup [125 ml], about 8 minutes.
Pour into medium bowl. Freeze mixture until well chilled, about 30 minutes.

Mince sweetened coconut with sugar in processor.
Add coconut cream mixture and mix.
Blend in cream cheese.
Freeze mixture until firm enough to shape, about 40 minutes.

Line baking sheet with waxed paper.
Drop coconut mixture by tablespoonful or 1" [2.5 cm] scoop onto prepared sheet.
Shape each mound into 1 "  [4 cm] long oval.
Press 1 almond onto the center of each oval.
Reshape coconut mixture into perfect ovals using fingertips.
Freeze until very firm. About 3 hours.

Line a baking sheet with waxed or parchment paper.
Melt chocolate in microwave, stirring frequently until candy thermometer registers 115F [46C].
Working quickly, pick up a candy by almond on top with index finger and thumb and dip into chocolate, just deep enough to come
halfway up sides of coconut candy, tilting pan if necessary.
Carefully drag bottom of candy along edge of pan, allowing excess chocolate to drip back into pan.
Set on baking sheet to set.
Refrigerate candy until chocolate is set, about 30 minutes.

Melt reserved chocolate in microwave.
Dip fork into chocolate and quickly drizzle several chocolate lines diagonally over each candy.
Or place melted chocolate in plastic baggie, cut off one corner and use to drizzle chocolate.
Refrigerate until chocolate is set.
Place in airtight container.
Keep up to 3 days in refrigerator or 3 months frozen.

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