Coconut-Almond Candy Bars

This candy bar recipe makes many candy bars to wrap and share with friends, family, coworkers, and neighbors.

Coconut-Almond Candy Bars
25 candy bars
1 hr
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  • 3 1/2 cups sifted powdered sugar
  • 1 3 ounce package cream cheese, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut
  • 50 blanched whole almonds (about 1/3 cup)
  • 1 1/2 pounds dipping chocolate or confectioners coating
Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.
Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.
Melt the dipping chocolate or confectioners coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Make Ahead Tip

  • Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

nutrition information

Per Serving: cal. (kcal) 252, Fat, total (g) 13, chol. (mg) 4, sat. fat (g) 10, carb. (g) 34, fiber (g) 0, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, sodium (mg) 11, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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