I love the combination of coconut and chocolate, especially dark chocolate! Mounds candy has always been my favorite since I was little girl.
In 1987 my college friend, Janice, shared this recipe with me and it has become a family favorite that I have been making every year during the holiday season for the last 30 years. I have tweaked it over the years and experimented with “healthier” versions, but this recipe is as close the real candy as you can get.
They may not look as good as the “real” candy, but like making them because I know what goes in them and I think they taste better.
Homemade Mounds Candy
The perfect combination of Dark Chocolate and Coconut. In 1987 my college friend, Janice, shared this recipe with me and it has become a family favorite that I have been making every year during the holiday season for the last 30 years. I have tweaked it over the years and experimented with "healthier" versions, but this recipe is as close the real candy as you can get.They may not look as good as the "real" candy, but like making them because I know what goes in them and I think they taste better.
Equipment
- Mixer
- 17.25" x 11.5" Baking sheet
- parchment paper
- Rubber Spatula
- Wax paper
- Double Boiler
- Measuring spoons & cups
Ingredients
- 24 ounces Unsweetened Coconut Flakes
- 14 ounces Sweetened condensed milk
- 1 ½ tsp Organic Vanilla Extract
- 2 ¼ cups 10X Confectioners Sugar
- ½ tsp Sea Salt
- ½ cup Unsalted butter (room temperature)
- 16 ounces Dark Chocolate
- 2+ Tbsp Coconut Oil or flakes of paraffin cooking wax
Instructions
- Using a stand mixer combine the confectioner sugar, butter, vanilla, and sweetened condensed milk until the ingredients are combined.
- Fold in the coconut flakes by hand. I actually use my hands for this part. The mixture is sticky, so add butter or coconut oil to hands to keep mixture from sticking to your hands.
- Either lightly coat a 9 x 13 inch pan with butter (to keep mixture from sticking) or lay a piece of parchment or wax paper in bottom of pan. Add mixture to pan. Place a piece of wax paper over the top and using a rolling pin roll the mixture to about 1/2 inch thick.
- Place sheet in refrigerator and chill for at least 1 hour.
- Using a sharp knife cut the candy mixture into rectangles out and round the corners with your hands.
- Melt the dark chocolate adding coconut oil or cooking wax until the chocolate is smooth and shiny.
- Dip the cut bars into the chocolate, be sure to cover completely. I use a toothpick to dip. It works great! Place the dipped on parchment or wax paper.
- Refrigerate candy for 30 minutes or until the chocolate as set.
- Store in an airtight container in a cool place for up to a week. You can store them in the freezer and take out whatever number of bars you like and allow to thaw. Makes a great hostess gifts during the holidays!
