Coconut-almond chocolate candies
6 servings
30 minutes
Coconut-almond candies in chocolate are a refined blend of sweetness and texture rooted in European confectionery traditions. The delicate coconut mass infused with vanilla and condensed milk harmonizes with crispy roasted almonds, creating a pleasant contrast of flavors. Dipped in velvety milk chocolate, the candies acquire a rich, intense taste and elegant appearance. This dessert is perfect for tea time, festive treats, and romantic evenings. With its sweetness and airy structure, it leaves a delightful aftertaste and evokes a sense of cozy enjoyment. A treat that is unforgettable.
1
Line a 23x33 cm rectangular pan with foil and lightly grease with vegetable oil.
2
Mix condensed milk, vanilla, and salt in a bowl.
- Condensed milk: 200 g
- Vanilla extract: 1 teaspoon
- Salt: pinch
3
Gradually add the powdered sugar and mix well with a wooden spoon. Then add the coconut and mix well again.
- Icing sugar: 2.3 glasss
- Desiccated coconut: 400 g
4
Place the mass in a mold, level it out, and press it down slightly. Arrange the nuts at equal distances from each other, pressing them in slightly. Refrigerate for 1 hour.
- Roasted almonds: 65 g
5
Cut the mass into small rectangles with a sharp knife.
6
Line the baking sheet with parchment. Melt the chocolate in a water bath.
- Milk chocolate: 450 g
7
Dip the candies in chocolate until fully coated and place them on a baking sheet. Chill for 30 minutes until the chocolate hardens.
