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Homemade Almond Joy Bites

Author Serving Up Southern


  • 1/2 cup light Karo syrup
  • 12 large marshmallows
  • 4 cups coconut
  • 1 teaspoon vanilla
  • 40 whole almonds, give or take
  • 12 ounces semi-sweet chocolate chips


  • Melt the Karo syrup and marshmallows over medium heat until melted. Add the coconut and vanilla.
  • Cool in the refrigerator for 2 hours.
  • Shape into 3/4 inch balls and top with an almond.
  • Melt chocolate in a double broiler.
  • Dip the balls in chocolate and place on chilled cookie sheet lined with wax paper.


* I made mine the night before and chilled overnight. If you do this it will need to sit about 30 minutes before rolling into balls.
I used a chilled cookie rack placed on a chilled cookie sheet lined with wax paper.