The Chew: Chocolate Coconut “Symon Joy” Recipe & How Do They Do That?

The Chew: How Do They Make That?

Michael Symon said he was “feeling a little like a nut”, so for his How Do They Make That? segment he decided to show us how to make his Symon Joys, his version of Almond Joys. Even though Daphne Oz is a champion for healthy food, she loved these treats. At one point, she was licking the spoon and she yelled at the camera when it showed her. “Get away from me!” she said, her eyes wide in surprise.

Like this idea? Check out more great homemade imitations:

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The Chew: Michael’s Chocolate Coconut “Symon Joy” Recipe Ingredients

Michael Symon and Daphne Oz teamed up to make Michael Symon’s “Symon Joys”. Michael’s version of the popular Almond Joy candy. (Jomar Aplaon / Shutterstock.com)

• 6 ounces Sweetened Condensed Milk
• 1 teaspoon Vanilla
• 1/8 teaspoon Salt
• 2 cups Powdered sugar
• 14 ounces Sweetened Shredded Coconut
• 3/4 cup Whole Unsalted Almonds (toasted; if desired)
• 16 ounces Bittersweet Chocolate Chips (1 bag)
• 2 tablespoons Vegetable Oil

Michael Symon: The Chew’s Chocolate Coconut “Symon Joy” Recipe Directions

1. Line an 8 by 8″ pan with foil and lightly spray with cooking spray.
2. Combine the vanilla, salt, and condensed milk in a mixing bowl. 1 cup at a time, mix in the powdered sugar until you have a smooth mixture. Then add the coconut and mix until combined. Pour mixture into the prepared pan and then press in an even layer.
3. If you want almonds, place them into the coconut mixture in a single row, leaving room in between.
4. Refrigerate for at least an hour, until firm enough to be cut into bars.
5. When they’re set, lift giant bar by the foil out of the pan and peel it off and place it on a cutting board. Cut it into strips in-between the almonds. Cut into bars, every 2 almonds. Then, you can keep them refrigerated until you’re ready to coat them in chocolate.
6. Melt chocolate in microwave and then throw in the vegetable oil and stir until completely blended. The oil keeps the chocolate glossy and smooth. Then using the patented Michael Symon “double fork method” dip each bar into the chocolate and let any excess drip off.
7. Place dipped bars on a wax paper lined baking sheet and when all the bars are done, let them sit until the chocolate firms up. Before they set, Michael Symon said you can throw some chipotle powder or salt on top if you wanted to customize them.
8. Here you have an option: you can keep them refrigerated or leave them out to sit at room temperature. Carla Hall recommended throwing them in the refrigerator for 10 minutes prior to eating, even if you’re keeping them at room temperature. Michael Symon seemed to be in favor of refrigerating them. Whatever you end up doing, enjoy!