I’ve already started my holiday baking extravaganza. That’s because Matt again wants to give away goodie bags to every single one of his employees. Fifty+ employees times eight items equals lots of time in the kitchen for me. Not that I don’t love making treats — I do. But I feel the time constraints of needing to have these things finished by the beginning of December.
Of course, I cannot stick with all old favorites. That would be boring. I’ve got to mix in a few new things. First, I made Oreo truffles. I shared that recipe months ago, but this time I added 4 tablespoons of peanut butter to the mixture. Excellent addition! I also made, for the first time, Almond Joy Truffles. I always make one coconut-related thing for Christmas because not only is it one Matt’s favorites, it is also a favorite for my Uncle Bill. These might become an every year must have; Matt said they were terrific.
Almond Joy Truffles
- 5 cups sweetened flaked coconut
- 2 cups powdered sugar
- 1 (14 oz.) can sweetened condensed milk
- 1/2 teaspoon vanilla
- Pinch of salt
- 8 ounces silvered almonds
- 16 ounces milk chocolate
- Spoonful of Crisco
- White chocolate thinned with Crisco for drizzle
In a large bowl, combine coconut, powdered sugar, condensed milk, vanilla, salt, and almonds. Mix thoroughly. Shape coconut mixture into 1-inch balls. Refrigerate for at least 30 minutes, or until firm. Melt the chocolate and Crisco in the microwave on 50% power in 1 minute increments, stirring after each, until melted. Dip the coconut balls into the melted chocolate and place on a wax paper lined baking sheet to set. Drizzle with white chocolate, if desired.