Mounds Coconut Candy Recipe

5 from 1 vote

Making these homemade mounds candy bars 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.

Prep Time20

Total Time1 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 360kcal

Author: The Carefree Kitchen

Ingredients

Coconut Mounds Candy Filling

14 ounces sweetened shredded coconut
2 cups powdered sugar
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Chocolate for Dipping

12 ounces dark chocolate chips or semi-sweet

US Customary - Metric

Instructions

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.
If you have silicone molds, spoon and press the coconut filling into your molds and place in the freezer for about 1 hour, or until solid. If not, 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.
Meanwhile, add about 1 inch of water to a medium sauce pot. Cover the pot with a glass or metal bowl that is slightly bigger than the lip of the pan and not touching the water. Heat over medium heat until the water is simmering.
Add about 80% of the chocolate chips to the bowl and set the remaining chocolate aside. Let the heat from the bowl slowly melt the chocolate. Stir frequently until the chocolate is about 95% melted. Remove from the heat and add the remaining chocolate chips 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 into the chocolate. Turn the candy over with a fork and then lift up on the fork and let the excess drizzle off back into the chocolate.
Place the dipped candy onto a parchment-lined baking sheet, using another fork or toothpick to help slide the candy off your fork if necessary.
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!

Notes

Storing instructions: store coconut candy in an airtight container in the fridge for up to 1 month, or in the freezer for up to 3 months. Thaw them in the fridge overnight once you are ready to eat them.

Nutrition