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.


  • 2 cups shredded unsweetened coconut
  • 4 egg whites
  • 1 cup dark chocolate of choice
  • 12 almonds

(makes 12)


  • 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)


  1. Preheat oven to 350F.
  2. Line a baking tray with parchment paper.
  3. Combine shredded coconut with egg whites (and maple syrup) until dough forms.
  4. Form little rectangles or eggs and place on parchment paper.
  5. Add one almond to each one.
  6. Bake for 12-15 minutes (I did 15 minutes because I just love toasted coconut and almonds).
  7. While baking, heat 1 cup (or 1 1/4 cup for sweetened recipe) chocolate until melted.
  8. Dip coconut eggs into the chocolate and freeze until hardened, ~10 minutes.
  9. Drizzle eggs with remaining chocolate and freeze for another 5 minutes.

Keep in either refrigerator or freezer.

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