Yum Coconut Joy Bites Gluten Free

Gluten Free Love

Recipe adapted from CheekyKitchen!

I saw this yummy love over on CheekyKitchen’s blog and had to make it.
Here’s my version:
Prep time 15 min.

Servings 12
1/4 cup raw almonds
3 tablespoons corn syrup
1 1/2 cups powdered sugar
2 cups ORGANIC shredded coconut
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups milk chocolate
Preheat the oven to 350 degrees. Spread the almond o a baking sheet and bake in a preheated oven for about 10 min.
In a large bowl, stir together corn syrup, powdered sugar, melted butter, , shredded coconut and vanilla extract to form a thick paste.
Moisten hands slightly and form mixture into small cubes or roll into balls. place on a sheet of parchment paper.
In a medium, microwave safe bowl, melt chocolate by microwaving it at 15 second intervals, stir each time  until it is smooth and melty.
Dip the coconut squares into the melted chocolate. Spread around the entire thing. Press a toasted almond into the top and allow to dry completely before serving.
Allow to cool at room temperature until chocolate hardens.
My Notes!
I had to add quite a bit more coconut oil.  I felt it needed more syrup to make it stick together. I found putting them in the freezer for a few minutes before dipping them to be a good idea.
To get the original recipe check out CheekyKitchens version She make it easy to print out too. 
These things are sooooooo gooood! I can’t thank her enough for figuring out how to make these.

About Diana Brandmeyer

Christian author Diana Lesire Brandmeyer writes historical and contemporary romances set from the Midwest to the Mountains. She’s written Mind of Her Own, Frontier Legacy Brides, Small Town Brides, and A Time for Love, among others. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families be it fictional or real life. *affiliate links are used on this site. It won't cost you more but those extra pennies keep me stocked in tea, thank you!

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