Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside.
Place corn syrup in a 1 cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. Place 2 inches apart on wire racks. Let dry 10 minutes. Re-roll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator.
Store in a single layer in airtight container. Keeps best if refrigerated.
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Regarding the Almond Joy Bars recipe submitted by "one.of.a.kind": Why does the recipe need paraffin added to the chocolate? I've never cooked with it except to make jams the "old fashioned way" before we had special jam jars.
By Anne-Marie Emanuelli from Taos, NM
It helps the consistency of the chocolate, decreases the "blooming" (where the cocoa butter comes to the surface and looks yukky), and makes it look a little shinier and prettier. You could make it without; but it really makes for a prettier product. You can use fresh canning wax; and you really don't use much--it is perfectly safe. When she says 2 inch square, I expect she means a 2 inch square form one of the "slices" in the box--not like a cube.
The paraffin also helps keep the chocolate from melting as quickly while you're holding it to eat it ;-)