Description
Homemade copycat of the classic Mounds candy bar: a chewy coconut-sweetened condensed milk filling dipped in dark chocolate.
Ingredients
- 14 oz (about 3 cups) sweetened shredded coconut
- 2 cups powdered sugar
- 2⁄3 cup sweetened condensed milk
- ½ tsp vanilla extract
- ½ tsp coconut extract (optional)
- 12 oz dark or semi‑sweet chocolate chips or bars, for dipping
Instructions
- Prepare molds or line a baking sheet with parchment.
- In a bowl or stand mixer, combine coconut, powdered sugar, sweetened condensed milk, vanilla and coconut extract until well mixed.
- Press or roll mixture into molds or 1″ balls; place on lined baking sheet.
- Freeze until firm, about 1 hour.
- Melt chocolate via double‑boiler or microwave (stir every 15–30 sec until smooth).
- Using a fork, dip each coconut piece into melted chocolate; let excess drip off.
- Return to parchment and let chocolate set in a cool, dry place.
- Enjoy chilled or at room temperature.
Notes
- Store in fridge up to 1 month or freezer up to 3 months.
- For almond‑topped Almond Joy style, press a whole almond onto each before dipping.
- For thinner chocolate coating, stir in ½–1 tsp coconut oil while melting.
- Molds aren’t necessary—rolling into balls or patties works fine.