Almond Joy Coconut Balls

These Almond Joy coconut balls are a no-bake candy made with sweet coconut, chopped almonds, and a rich chocolate coating. An easy homemade treat perfect for Christmas trays and gifting.

There's So Much to Love about These Coconut Balls

These Almond Joy coconut balls capture everything people love about the classic Almond Joy candy bar—sweet coconut, rich chocolate, and crunchy almonds—in an easy, no-bake candy form.

Finely chopped almonds are mixed right into the coconut base so every bite is packed with flavor, making these perfect for holiday trays, homemade gifts, or anytime you’re craving an Almond Joy–style treat.

Note: Unlike my Almond Joy truffles, which feature a distinct almond center, these coconut balls mix the almonds throughout for consistent flavor in every bite.

I made these sweet treats to add to my Christmas tray and they were a huge hit! People loved the cookies and cookie bars, but I got a lot of "sweet" comments about this candy, as well.

I feel sure you're going to love this tasty treat. So, what are we waiting for? Let's dive right in to the recipe!

Almond Joy Coconut Ball Ingredients

You will find a full printable recipe card at the bottom of this post but here's a peek at what you will need to make these candies. These are simple ingredients you might already have in your pantry or refrigerator.

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• ½ cup finely chopped almonds
• 1 teaspoon vanilla extract
• 12–16 ounces semi-sweet or milk chocolate, melted (for dipping)

How to Make Almond Joy Coconut Balls

These come together so easily, friends. They're a little messy, but so worth it! They're every bit as good as the store-bought version, perhaps even more delicious! Here's how you're going to make them:

Make the coconut mixture:
In a large bowl, combine the shredded coconut, sweetened condensed milk, finely chopped almonds, and vanilla extract. Stir until fully combined and evenly moistened.

Chill (if needed):
If the mixture feels too soft to roll, refrigerate for 10–15 minutes.

Roll into balls:
Scoop and roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.

Chill again:
Refrigerate the balls for 20–30 minutes, or until firm.

Melt the chocolate:

Place chocolate in a microwave-safe bowl and melt in 30-second increments.

Dip in chocolate:
Dip each chilled coconut ball into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet.

Set:
Let the chocolate set at room temperature or refrigerate briefly until firm.

Tips for Best Results

• Chop the almonds finely so they distribute evenly and don’t make rolling difficult.
• Use a fork or dipping tool for cleaner chocolate coating.
• For a decorative finish, drizzle with extra chocolate once set.

Storage

• Store in an airtight container in the refrigerator for up to 1 week.
• Freeze for up to 2 months for longer storage.

What to Expect from this Recipe

The crunch of the chocolate on the outside. The sweet, textured interior with the flaky coconut and crunchy almond bits. . .these candies are beyond delicious.

Refrigeration makes these over-the-top yummy! It's a great experience, to bite into that crisp chocolate and land on the luscious coconut inside.

These are perfect, friends. And best of all, they're adaptable!

Variations on this Recipe

As I mentioned above, these are adaptable. Don't like semi-sweet chocolate? Use milk or white. Don't care for almonds? Leave them out. Here are a few other options, as well:

• Extra Chocolate: Double-dip for a thicker shell.
• Toasted Almonds: Lightly toast the almonds before chopping for deeper flavor.
• Substitute with another type of nuts if you're not an almond fan. These would be terrific with macadamia nuts. Hawaiian!
• Holiday Look: Drizzle with white chocolate or sprinkle lightly with coconut before the chocolate sets.

Other Coconut Treats from Out of the Box Baking

If you love coconut we've got some great options for you. Here are a few of my personal favorites.

Traditional Coconut Cake: This is one of my all-time favorite cakes and it's a true crowd-pleaser!

Dolly Parton Coconut Cookies: These have a luscious lemon glaze. And they're so simple to make. They start with a box of Dolly Parton cake mix!

Easy Orange Coconut Cake: This one starts with a box of orange cake mix. So simple. So delicious!

Easy Coconut Cream Pie: Yes, please! This is my very favorite pie, y'all. I could eat it every day!

That's it for this post, friends!

Thanks for stopping by. If you make these candies and love them, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?

About the Baker

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →