I found this recipe on the interwebs in 2004, and they’ve become a favorite with most of my family…but they’re also a source of some controversy. See, for some reason not everyone likes coconut. I know, I know, it seems strange to me too…but that’s the truth. So for those who enjoy coconut, here’s a very easy recipe that tastes great, a lot like a Mounds bar. I’ve thought about putting a roasted almond in the center or on top of these things, but haven’t pulled the trigger on that recipe modification yet.
- 21 Ounces Sweetened Coconut (3 small bags)
- 1 Pound (16 oz) Powdered Sugar
- 1 Can (14 oz) Sweetened Condensed Milk
- 1 Tsp Vanilla Extract
- 1 Stick (8 oz) Butter, melted (or margarine, if you hate life)
- 1 Package Chocolate Candy Coating (i.e., Almond Bark), Chocolate or White Chocolate
- Mix the coconut, powdered sugar, condensed milk, vanilla and butter thoroughly. I use my stand mixer to do this, it turns into a sticky mess.
- Refrigerate the coconut mixture for at least an hour – this will make it easier to scoop
- Scoop out tablespoons of the mixture onto sheet pans lined with parchment or wax paper, then roll with your hands into smooth balls.
- Refrigerate the trays of coconut balls for another hour – this will keep them from coming apart in the chocolate dip
- Melt the chocolate coating according to the package directions
- Dip each ball in the chocolate, turning to coat, then place back on the paper-lined sheet pan until set
I recommend keeping these things in the fridge because of the milk and butter in the recipe, personally. Better safe than sorry. Also, if you don’t already have a variety of sizes of scoops, they come in really handy for these type of recipes. We’ve got a few and they make candy and cookie making so much easier and the results are much more uniform.