Growing up the running joke in my family’s house was always around the almond joy mini candy bars. My mom would always try to hide them from my dad, sister and I. Unfortunately for her we always found them (either in the freezer or in the drawer with the electronics). Every year for Christmas there are always almond joys in her stocking. This year I decided to make some from scratch. This recipe is pretty simple and no bake.

This recipe yields: 50 cookies using a #60 scoop.

Ingredients:
3/4 cup mashed potato (the original recipe called for Bob Evan’s Frozen Mashed Potatoes)
16 oz of sweetened coconut flakes
1 tsp of Mexican vanilla extract
4 1/4 cup powdered sugar
50 whole raw almonds
50 slivered almond pieces
12 ounces of your favorite chocolate, chopped finely (almond joys are traditionally milk chocolate) I used half semi sweet for 1/2 the cookies and half dark chocolate 70%)
2-3 tb vegetable shortened

Directions:
1. Mix with paddle attachment the mashed potatoes, coconut, vanilla and powdered sugar.

Refrigerate for for 30 minutes to an hour in order for the batter to set.

2. Take a # 60 scoop and form cookies into a ball and top with raw almond pressing into ball with a gentle touch.

Refrigerate or freeze the cookies for an hour.

3. Once the time has elapsed. Start to prepare chocolate and shorten in double boiler for dipping.

4. Place cookie on fork and spoon chocolate overtop the cookie. *Helpful hint it really helps if you have two people doing this my husband is an excellent helper and I enjoy our time in the kitchen together!) Make sure to cover the cookie in it’s entirety. Helpful hint we do this right over the bowl of chocolate so no chocolate goes to waste. Also make sure to allow for the excess chocolate to drip off prior to placing the cookie on parchment paper to cool.

Garnish with 1 to 2 slivered almonds. Allow the chocolate to harden prior to placing in tins or plastic containers. Do not freeze after dipping in chocolate. The chocolate will turn white.

Enjoy!