If someone were to ask me what my favorite candies are, I most certainly would include Almond Joys at the top of my list – because yes, I would have several to name. So, naturally, I was called to create an Almond Joy Monkey Bread recipe. After much experimentation and a couple failed efforts, I came up with the recipe detailed below!
A sweet combination of coconut, dark chocolate, and almonds, this Almond Joy Monkey Bread reimagines the popular candy. Start with a dough constructed with coconut sugar instead of granulated sugar and active dry yeast. After kneading the dough, you’ll want to place the dough in a large, greased bowl (I used Pam Olive Oil spray). Refridgerate the dough overnight or for 8-10 hours. Next, you’ll form dough balls and insert the coconut filling before dousing them in butter and coconut sugar.
The final step, post-baking, will be pouring the chocolate glaze and sprinkling the top of the monkey bread with toasted unsweetened coconut flakes. Now it’s time for you to make it yourself! Have fun!
- 1 package Fleishman’s active dry yeast
- 1 1/4 cups warm 2% milk
- 1/3 cup unsalted butter
- 1/4 cup coconut sugar
- 2 large eggs
- 1 tsp. salt
- 5 cups all-purpose flour
- 1 cup unsweetened coconut flakes
- 4 tbsp. coconut oil
- 2 tbsp. honey
- 2 tbsp. water
- 1/2 tsp. vanilla extract
- dash of salt
- 3 tbsp. Hershey’s Special Dark Chocolate cocoa powder
- 4 tbsp. water
- 2 tbsp. unsalted butter
- 1 1/4 cup powdered sugar
- 1 tsp. vanilla extract
1. Mix the yeast with warm water (approximately 110 degrees Fahrenheit). Heat the water over medium heat for about 5 minutes. Let the yeast and water mixture stand for 3 minutes.
2. During the 3 minutes, melt the butter by microwaving for 45 seconds. Also, heat the milk in a pan over medium heat for 4-5 minutes. Next, combine the butter, milk, coconut sugar, eggs, salt, and 3 cups of flour with the yeast/water mixture. Use a mixer on medium speed for 3-4 minutes to blend the ingredients for the dough together.
3. The dough should be soft and elastic. By hand, add in the additional 2 cups of flour and mix until you have a firm dough. Next, knead the dough on a floured surface for about 2 minutes or until you can press down on the ball of dough and it bounces back.
4. Place the dough in a large, greased bowl and cover with aluminum foil. Insert the bowl into a refrigerator overnight or for 8-10 hours.
5. You can create the toasted coconut flakes ahead of time by preheating the oven to 325 degrees Fahrenheit. Spread 1 cup of coconut flakes on a pan and toast for about 5 minutes or until lightly browned.
1. Preheat the oven to 325 degrees Fahrenheit.
2. After the dough process is complete, take the bowl out of the refrigerator and set aside. Get a medium bowl and mix the coconut flakes, coconut oil, honey, water, vanilla extract, and salt. Try heating the coconut oil in the microwave for 15-20 seconds to make it easier to mix.
2. Let the mixture sit for 5 minutes to allow it to thicken. Use a spoon to dole out nickel-sized portions of the mixture onto a lightly-greased pan. There should be at least 35 portions. Place the pan in the freezer for 10-15 minutes.
3. Return to your dough. Create 35 balls of dough and insert the coconut filling into each ball. Dip the balls in melted butter (about 2/3 cup) and coconut sugar (about 2/3 cup – or more depending on how much you coat each dough ball). Place the balls in a greased bundt pan. And sprinkle almonds on each layer of the monkey bread.
4. Place the monkey bread in the oven and bake for 35-40 minutes.
1. While the monkey bread is baking, combine and whisk the cocoa powder, water, unsalted butter, powdered sugar, and vanilla extract in a small bowl until blended.
2. When the monkey bread is done baking, allow it to cool for 10 minutes and then pour the glaze over the bread.
3. Sprinkle the toasted coconut flakes on top of the chocolate glaze.
Serve warm and enjoy!