If I’m not mistaken, the most wonderful time of the year comes out of the middle of nowhere each year. It seems as if the holidays arrive faster than the year before. What feels like a few months ago has already been a year since last Thanksgiving and Christmas. While everyone is planning their menus for what to cook for thanksgiving and Christmas, I am beginning my list of sweet treats to bake. My career as a Chef doesn’t give me the option to have the holidays off to spend with family and friends. In lieu of my absence this year I would like to put together mini cookie boxes to send home to my friends and family as a Thank You for loving me and being there for me with your support and a gift to show I’m thinking of them this holiday season.
Along with cookies I’m going to include one or two of my favorite candies. I went through phases growing up of what my favorite candy was. I’ve loved them all and rarely indulge in them anymore now that I’ve read the labels and don’t understand half the crap that is added into candy, plus its not healthy with the diabetes that lingers in my family background. It’s okay to love dark chocolate though and lately I’ve been on an almond joy kick. I don’t know why anyone would dislike almond joy’s. They are made from 4 healthy and yummy ingredients (if made at home of course!). If your on an AJ kick as well, I urge you to try this recipe. As you can tell by the above photo, my chocolate skills are not the best, but I’m not too concerned about the look of it because the taste is spot on. Forget buying this candy from the store. If your doing a lot of baking for the holidays you should add in some candy as well.
Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: 8 Each
Recipe Credit: Deliciously Organic
Mise en Place (Ingredients):
-2 Cups Shredded Coconut
-1/3 Cup Maple Syrup
-12 Ounces Dark Chocolate, melted
-Wire rack for sheet tray
Method of Prep:
-Process maple syrup and coconut until moist and clumps together.
-Form mixture into ovals. (Approximately 1.5 tablespoons worth of mixture each)
-Place an 2 almonds on top of each mound.
-Melt chocolate over a double boiler until smooth.
-Spoon chocolate over each mound.
-Refrigerate for 10 minutes until firm.