Hoffman Media


Joy to the World Coconut Bars

Joy to the World Coconut Bars Recipe

1 (14-ounce) bag shredded coconut
1/2 cup light corn syrup
24 whole roasted almonds
18 ounces semisweet chocolate pieces
2 tablespoons vegetable oil

• In large bowl, combine coconut and corn syrup. Using your
hands or a wooden spoon, knead until coconut is saturated.
Place in refrigerator for about 20 minutes.
• Line a cookie sheet with wax or parchment paper. Remove
coconut from refrigerator, and shape into bite-size rectangles.
Top each rectangle with an almond. Refrigerate for 20 to 30
• In a medium bowl, microwave chocolate in 30-second intervals
until melted and smooth. Let cool slightly, and stir in vegetable
• Using a fork, dip each coconut rectangle in chocolate, tapping
off excess. Refrigerate on prepared cookie sheet until chocolate
is set. Store in an airtight container with wax or parchment
paper between layers.

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