Almond Joy's Got Nuts...

Crissy and I have been discussing a dessert table since about the time we got engaged.  I like variety...and really, I typically prefer about 2 bites of 3-4 different things.  Who on earth wants to commit to a full dessert, anyway?  So, we've been discussing things like cupcakes (obviously), lemon tarts/bars/tasty-goodness, fruit snacks, mini-pies, gluten free yummy-ness, and well, whatever struck our fancy.  As great as all of that is, Crissy doesn't LOVE any of it.  She'll eat some of those things....but she just doesn't love them.  What she does love is/are almond joys.  You know, those tasty little chocolate covered coconutty bites that come wrapped like this:

Wrapped candy just doesn't strike my fancy, you know?  So, I decided I'd experiment with a few recipes to see what was feasible for me to make for the wedding and not take up too much time.  I first tried an almond joy cookie recipe.  And, they turned out okay.  But, really - just okay.  Nothing spectacular, in my opinion - though, Crissy did like them more than I did.  So, this weekend I decided to try a recipe for "almond joy balls."  It's really a recipe for the actual candy.  They taste pretty darn close to the real thing.  Here is the recipe I used as my basis (from here):

Almond Joy Balls

Ingredients

• 2 (16-ounce) boxes confectioners' sugar
• 1/2 cup (1 stick) butter, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure almond extract
• 1 (14-ounce) package shredded coconut
• 1 1/2 cups chopped nuts
• 1 (12-ounce) package chocolate chips

Directions

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Now, mind you - I don't typically truly follow directions or measure.  The only thing I did NOT measure this time was the almond extract.  Though, I should first note what I did differently than the recipe.  I did NOT use the chopped nuts - I used whole natural almonds (no salt or anything) and placed on top of the coconut ball portion before refrigerating.  I accidentally melted my butter rather than it just being softened.  Oops.  And, in addition to not measuring the almond extract, I used a little vanilla extract, as well.  I like almond - but it can be a really overwhelming flavor, in my opinion.  So, I used a little of each and I think it was a nice balance.  Oh, and I didn't dip into the chocolate....I spooned the chocolate on top.  I like it better.

BUT...here's what I would do differently next time:  I would use slightly less powdered sugar.  The full 32oz is really too much - and these are pretty rich and sweet.  I would use a smidge more coconut.  And, most importantly....I would make them into MUCH smaller balls than I did. Seriously, the way I made mine made somewhere around 40.  I think I should make them in such a small size that it makes at least 60, if not more.  They're so rich they really deserve to be 2-bite-size.  Tops.

Here they are in their delicious goodness:

Wondering if these will make an appearance at the wedding on the dessert table?  You bet your booty they will!  Crissy loved them (they really are pretty tasty) - and they're pretty easy.  Plus, it turns out....I think only one batch is needed.  Even better.