Ingredients
1 cup Shredded Unsweetened Coconut
3/4 cups Honey
2 whole Egg Whites
1/2 cups Almonds
1- 1/4 cup Sugar Free Chocolate, Melted
Method
Sources
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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preheat oven to 350 f. mix coconut and honey together in a mixing bowl. in a separate bowl, beat the egg whites until light and fluffy. mix eggs in with the coconut and honey mixture. using a mini or regular muffin tin, place 1 almond in each cup. add a bit of batter over the almond to completely cover. bake at 350 f for 18-20 minutes. once youve removed the pan from the oven, freeze the almond joys until cool (at least 15 minutes). coat the joys with your melted chocolate and then they are ready to devour!