Making Homemade Mounds Candy is easier than you might think, and they are just as good as the store bought version. The combination of soft and chewy coconut filling with rich and creamy chocolate is irresistible to any coconut lover.
This coconut candy recipe uses simple ingredients and doesn’t take long to prepare. With a little practice and patience, you’ll be dipping candies like a pro. These homemade candy bars are great for showers, holidays, and gifting because you can make them in advance and everyone loves them. If you want to make a variety of candy bars, you can also try our homemade Peanut Butter Cups, Copycat Almond Joy, Homemade Snickers or our Homemade Peppermint Patties.
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Homemade Mounds Candy
If you're a fan of the classic combination of rich chocolate and sweet coconut, then you're in for a treat. Making this Mounds Candy recipe at home is easier than you might think, and the results are delicious. With just a handful of simple ingredients and a bit of patience, you can whip up a batch of these decadent treats that rival anything you'd find at the store.
Since you're making them yourself, you have complete control over the ingredients, allowing you to customize the recipe to suit your taste preferences. Want to make them Almond Joy candies instead? Go ahead and add almonds. Or, create your own fun flavor coconut candy recipe variations.
Mounds Candy Recipe Ingredients
- Coconut - this recipe calls for sweetened shredded coconut. You can use unsweetened if you prefer. Larger flaked coconut doesn’t work as well, so stick to the shredded coconut.
- Sweetened Condensed Milk - this keeps the coconut candy filling super creamy and helps to hold it together.
- Powdered Sugar - this sweetens the candy without adding any grittiness.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Coconut Extract - coconut extract gives the coconut flavor a boost.
- Chocolate for Dipping - you can use semi sweet chocolate chips or your favorite milk or dark chocolate bars.
How to Make Coconut Candy Bars
- Prepare your molds. Wash and dry small round or square silicone molds and set aside. (Note: you can also use cupcake liners inside muffin tins or just roll the mixture into balls)
- Make the coconut filling. In the bowl of a stand mixer, add the shredded coconut, powdered sugar, sweetened condensed milk, vanilla extract, and coconut extract. Using the paddle attachment, cream together until light and fluffy, or about 3 minutes.
- Press or roll and freeze. Spoon and press the coconut mixture into your molds and place in the freezer for about 1 hour, or until solid. Or, spray your hands with coconut oil, roll the coconut candy mixture into 1" balls, and place on a parchment paper lined baking pan in the freezer until solid.
- Melt the chocolate for dipping. In a medium sized pan, add about an inch of water. Cover the pan with a glass bowl that is bigger than the lip of the pan but not touching the water. Add about 80% of the chocolate to the bowl and set the remaining chocolate aside. Let the heat from the bowl slowly melt the chocolate. Stir every minute or so until the chocolate is about 95% melted. Remove from the heat and add the remaining chocolate to cool the chocolate down a little. Keep stirring and the heat from the chocolate will melt the rest.
- Dip the coconut candies. Use a fork to drop the coconut balls or shapes into the melted chocolate. Turn the candy over with a fork and then lift the candy up on the fork and let the excess drizzle off back into the chocolate. Place the dipped candy on a parchment lined baking sheet. You may need to use another fork or toothpick to help slide the candy off your fork.
- Let cool. Let the candy sit in a cool, dry place until the chocolate is set. Drizzle a little extra chocolate on top of the chocolate to create a pattern, if desired. Enjoy!
Frequently Asked Questions
While they are both coconut candy bars, Almond Joys have a whole almond on top of the coconut filling while Mounds Bars are nut-free.
Silicone molds are nice, but not at all necessary to make homemade Mounds Bars. You can press the coconut filling into mini cupcake liners. Or, just roll them into 1” balls and press them down slightly with your finger. Be sure to freeze them before trying to dip which will make the process much easier.
Yes! You can easily freeze this recipe for Mounds candy. You can store them in freezer bags or any other airtight containers for up to 3 months. They tastes pretty good frozen, but you can also pull them out to room temperature to thaw.
Storing and Freezing Chocolate Coconut Candy
- Refrigerator: store coconut candy in an airtight container in the fridge for up to 1 month.
- Freezer: if you prefer to freeze them, they will freeze well covered, or stored in an airtight container, for up to 3 months. Thaw them in the fridge overnight once you are ready to eat them.
Mounds Coconut Candy Recipe
Ingredients
Coconut Mounds Candy Filling
- 14 ounces Sweetened Shredded Coconut
- ⅔ cup Sweetened Condensed Milk
- 2 cups Powdered Sugar
- ½ teaspoon Vanilla Extract clear if possible
- ½ teaspoon Coconut Extract
Chocolate for Dipping
- 12 ounces Chocolate Chips or 1 pound bar of chocoalte
Instructions
How to Make Mounds Coconut Candy
- Wash and dry small round or square silicone molds and set aside. (Note: you can also use cupcake liners inside muffin tins or just roll the mixture into balls)
- In the bowl of a stand mixer, add the shredded coconut, powdered sugar, sweetened condensed milk, vanilla extract, and coconut extract. Using the paddle attachment, cream together until combined.
- Spoon and press the coconut filling into your molds and place in the freezer for about 1 hour, or until solid. Or, spray your hands with coconut oil, roll the coconut mixture into 1" balls, and place on a parchment lined baking sheet in the freezer until solid.
Prepare the Chocolate for Dipping
- In a medium sized pan, add about an inch of water. Cover the pan with a glass bowl that is bigger than the lip of the pan but not touching the water.
- Add about 80% of the chocolate to the bowl and set the remaining chocolate aside.
- Let the heat from the bowl slowly melt the chocolate. Stir every minute or so until the chocolate is about 95% melted. Remove from the heat and add the remaining chocolate to cool the chocolate down a little. Keep stirring and the heat from the chocolate will melt the rest.
- Use a fork to drop the coconut balls or shapes into the chocolate. Turn the candy over with a fork and then lift the candy up on the fork and let the excess drizzle off back into the chocolate.
- Place the dipped candy on a parchment lined baking sheet. You may need to use another fork or toothpick to help slide the candy off your fork.
- Let the candy sit in a cool, dry place until the chocolate is set. Drizzle a little extra chocolate on top to create a pattern, if desired. Enjoy!
Nutrition
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This recipe for coconut candy shows you that making your own Homemade Mounds Candy can actually be easy and fun. They're made with creamy coconut filling covered in semi sweet chocolate.
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