- 2 cups sweetened shredded coconut
- ½ cup powdered sugar
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
A small pinch of salt can also be added if you want to balance the sweetness, but it’s optional.
Step-by-Step Method
1. Mix the coconut base
Add the sweetened shredded coconut and powdered sugar to a medium bowl. Stir until the sugar is evenly dispersed through the coconut so there are no visible clumps. This dry mix ensures a consistent texture in every bite.
Pour in the melted coconut oil and vanilla extract. Using a spatula or your hands, mix until all the coconut is evenly moistened and the mixture starts to clump together. You’re aiming for a sticky, packable texture—when you squeeze a bit in your hand, it should hold its shape instead of falling apart. If it seems too dry, add a teaspoon or two more melted coconut oil; if it feels greasy or overly wet, sprinkle in a little extra coconut.
2. Shape the bites
Line a baking sheet or plate with parchment paper. Scoop out about a tablespoon of the coconut mixture at a time and press it firmly between your palms to form tight balls or small oblong mounds, depending on how you want them to look. Pressing firmly is key: it compresses the coconut and helps the bites stay together once chilled.
Arrange the shaped bites on the lined tray, leaving a bit of space between them so they don’t stick together.
3. Chill to set
Place the tray in the refrigerator for at least 30–60 minutes, or until the bites are firm to the touch. Chilling solidifies the coconut oil, which acts like glue and gives the bites a pleasantly chewy, stable texture. For faster setting, you can pop them in the freezer for about 20 minutes.
At this stage you can serve them as simple coconut candies, or use them as the base for full Almond Joy–style treats by adding almonds and a chocolate coating later, similar to other homemade Almond Joy recipes.