You guys. ALMOND JOYS!! THESE ARE SO SO SO EASY. LIKE SO EASY. I’m so excited that I just don’t even feel it necessary to chit chat. Let’s just get to it.
UNSWEETENED
- 2 cups shredded unsweetened coconut
- 4 egg whites
- 1 cup dark chocolate of choice
- 12 almonds
(makes 12)
SWEETENED
- 2 1/4 cups shredded coconut
- 4 egg whites
- 1/4 cup maple syrup
- 16 almonds
- 1 1/4 cup dark chocolate of choice
(makes 16)
DIRECTIONS
- Preheat oven to 350F.
- Line a baking tray with parchment paper.
- Combine shredded coconut with egg whites (and maple syrup) until dough forms.
- Form little rectangles or eggs and place on parchment paper.
- Add one almond to each one.
- Bake for 12-15 minutes (I did 15 minutes because I just love toasted coconut and almonds).
- While baking, heat 1 cup (or 1 1/4 cup for sweetened recipe) chocolate until melted.
- Dip coconut eggs into the chocolate and freeze until hardened, ~10 minutes.
- Drizzle eggs with remaining chocolate and freeze for another 5 minutes.
Keep in either refrigerator or freezer.
3 Responses
I am SOOO excited to try these!!! So easy and they look delicious. Thanks!
YAY!! they’re legit just so easy to make and SO SO good!!