Coconut-And-Almond Candy – a delicious recipe with condensed milk, vanilla, salt, sugar, coconut, whole almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
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2. Combine condensed milk, vanilla extract, and salt in a bowl.
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3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
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4. Add coconut and stir until combined.
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5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
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6. Using a sharp chef's knife, cut the candy into small rectangles.
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7. Line a baking sheet with parchment or wax paper.
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8. Melt and
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the chocolate, or simply melt the coating chocolate.
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9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
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10. Refrigerate candy for 30 minutes or until the chocolate has set.
1256
kcal
Calories
48
g
Fat
192
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 fluid ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/8 teaspoon salt, 2 1/4 cups confectioners' sugar, and more.
Yes, Coconut-And-Almond Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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