Coconut Almond Fudge
I promise you’ll love this fun and tasty coconut almond fudge recipe! It has all the flavors of an Almond Joy candy bar in a quick and easy fudge. You don’t need a candy thermometer or the stove, just the microwave.
If you have time for one more sweet recipe this holiday season, this is it! It’s got it all— it’s rich and chocolaty, filled with just the right amount of almonds and coconut, and it couldn’t be easier to make.
The base is a combination of dark chocolate and sliced almonds, a shredded coconut filling comes next, followed by a thin layer of more dark chocolate and whole almonds on top. Chocolate, almonds and coconut is such a classical combination, and this fudge has it all in every bite!
Why you should make this fudge
- No candy thermometer required, everything comes together in the microwave!
- A little goes a long way, so it makes a generous 36 servings to share with friends and family.
- It tastes like an Almond Joy candy bar. YUM!
Ingredients you’ll need
Here’s what you’ll need to gather, full recipe below:
- Dark chocolate (or milk chocolate, if that’s more your thing)
- Sweetened condensed milk
- Powdered sugar
- Sliced almonds
- Whole almonds
- Shredded coconutÂ
- Vanilla extract
- Salt
How to make this coconut almond fudge
- Make the bottom fudge layer. Microwave dark chocolate chips and sweetened condensed milk at 50% power until melted, then stir in the almonds. Spread into an 8-inch square pan.
- Make the coconut filling. Mix sweetened condensed milk, vanilla, salt, and powdered sugar until smooth, and stir in the coconut. Spread on top of chocolate layer.Â
- Top with melted chocolate and almonds. Melt remaining dark chocolate and spread into a thin layer on top of the coconut filling. Score the melted chocolate into a 6×6 grid (for 36 pieces), for easier slicing later, and top each square with an almond.
- Chill. Put in the fridge for at least 2 hours to firm up.
- Slice. Use a sharp knife to slice the fudge, then enjoy!
baking tip:How to melt chocolate in the microwave
Melting chocolate in the microwave is quick and easy, but it’s helpful to know a few tricks so it doesn’t overheat, seize, and become unusable.
- Microwave chocolate in a microwave-safe bowl at 50% power for 1 minute, then stir with a spatula. Proceed to melt at 50% power in 30 second intervals (stirring after each) until smooth.
- If your microwave power setting cannot be changed, microwave in shorter intervals.
- The chocolate is done when most of it is melted, but some chunks are still visible. Stir for a few moments and those chunks should melt away.
- Be sure that no water comes in contact with the chocolate or it will seize.
- Unfortunately, there’s no way to save seized chocolate. Throw it away and start over.
Recipe tips
- Line Your Pan. Use parchment paper or lightly greased foil so you can easily lift the fudge out and transfer to a cutting board for slicing.
- Slicing tip:Â Use a sharp knife warmed under hot water and wiped dry for clean, smooth cuts without cracking the fudge.Â
- Storage options:Â Refrigerate fudge for a firm bite or keep at room temperature if you prefer it softer. Both ways taste great! The fudge will keep for about a week in the fridge, but should be enjoyed sooner if left at room temperature.
- Make it nut-free. If you need or want to make this recipe without almonds, simply omit them! You can leave out the sliced almonds from the fudge base and skip the whole almonds on top without any issues.
Here’s the recipe!
Coconut Almond Fudge
All the flavors of your favorite coconut almond candy bar in a super simple fudge!
Ingredients
Bottom fudge layer:
- 3 cups (510 grams) dark chocolate chips
- 14-oz can (400 grams) sweetened condensed milk
- 1 cup (86 grams) sliced almonds
Coconut layer:
- 14-oz can (400 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon coarse salt
- 2 cups (227 grams) powdered sugar
- 2 – 2 ½ cups (170-190 grams) sweetened flaked coconut
Topping:
- 1 cup (170 grams) dark chocolate chips
- 36 (35 grams) whole almonds
Equipment
Instructions
Bottom fudge layer:
- Line an 8-inch square pan with parchment paper or foil and grease lightly with non-stick spray.
- Put the dark chocolate and sweetened condensed milk in a large microwave safe bowl. Microwave at 50% power for 1 minute, then remove and stir. Microwave in additional 30-second intervals until chocolate is almost completely melted (2 minutes total was perfect for me). Stir until smooth. Mixture will be thick and sticky, do not overheat. Stir in sliced almonds.
- Spread evenly into the bottom of the prepared pan. Set aside.
Coconut layer:
- Pour the sweetened condensed milk into a large bowl. Add vanilla and powdered sugar and mix until smooth. It will be very dry at first, but will come together after a minute or so.
- Add 2 cups of the flaked coconut and stir until combined. If mixture still appears quite runny, add the remaining 1/2 cup of flaked coconut.
- Spread evenly on top of the fudge layer. Chill for at least 20 minutes.
Topping:
- In a microwave safe bowl, melt the dark chocolate on 50% power for 1-2 minutes until smooth. Spread evenly on top of the coconut layer.
- Top with whole almonds. If desired, use a knife to “score” the melted chocolate into 36 pieces before adding the almonds. This helps with placement.
- Chill for at least 2 hours. Remove fudge from pan and peel away foil. Cut into pieces and serve or chill for later. Fudge will keep in the fridge for up to 1 week.
Notes
- This fudge does not need to be refrigerated, but I prefer to store mine in the fridge to keep it firm. It will keep for about a week in an airtight container.
Calories: 250kcal, Carbohydrates: 33g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 8mg, Sodium: 79mg, Potassium: 254mg, Fiber: 2g, Sugar: 27g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 134mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
This post was originally published December 2016 in partnership with Diamond of California.
Yummy recipe but the coconut layer was really soft, and the top layer was quite hard so the combination made for a bit of a disaster cutting in to it. Maybe the coconut layer needed more powdered sugar? I added a bunch of extra coconut to try to get it to firm up. If I were to make it again I would add come coconut oil to the top layer of chocolate as well so it cut without the hard crack of straight chocolate.Â
This is great feedback Maria, thank you! I’m not sure why your coconut layer was so soft. I’ll test it sometime and see if I need to make some adjustments.
Looks delicious!!! Happy Holidays 🙂
This fudge looks so simple and delicious! My brother loves Mounds bars, so I’m thinking I’ll have to make him a batch of this sometime soon. Thanks for the great idea!