Copycat mounds with coconut and chocolate featuring a creamy coconut center smothered with soft, rich milk and semi-sweet chocolate. How can you go wrong? My grandfather and mother are both fans of coconut macarons. These will remind you of those and the candy bar you buy at the store. I am reminded how much I love the simplicity of no bake desserts! Better yet, desserts that can be whipped together for year around themes like St. Patty’s Day or Easter. Bonus- both of of which are coming up! Let me show how 4-5 ingredients can transform your life! Grab your sweetened coconut flakes, sweetened condensed, food coloring of choice (optional), chocolate, and coconut oil.
Pastels, neon, or classic colors work well as you mix your coconut blend in!
Copycat Mounds with Coconut and Chocolate
The way we make these couldn’t be more fool proof. First, mix together coconut and sweetened condensed milk. You want your mixture to be tight, I highly recommend using the full bag of coconut. Trust the process, it will all come together. Next, add 1/2 teaspoon food coloring of choice to a bowl. Step three includes adding one-fourth of the mixture to the bowl with food coloring. Next, stir to combine and spoon a heaping spoonful of mixture and mold it into a log shape. Don’t worry if it isn’t perfect, you can reshape and smooth out after they freeze. Give them a dunk them in melted chocolate mix with coconut oil yielding a smooth consistency. This help the chocolate drape nicely over the frozen coconut logs. Freeze for 30 minutes, enjoy!
Why are mounds irresistible?
The complexity of textures and flavor is hard to beat! Sweetened condensed milk offers a lush, creamy component coupled with chocolate at first bite. I can drink this stuff straight from the can! A combination of all three ingredients are a match made. If you prefer almond joy’s, add the nuts. Looking for more texture? Toffee bits, butterfinger bits, and mini chocolate chips are perfect. For more, add a touch of sea salt on top of the melted chocolate for a final touch. Yum!
How to melt chocolate
The best way to melt chocolate is a double boiling. It keeps your chocolate warm while you dunk away. If this is out of reach, 30 second intervals in your microwave is second best. Low and slow is the name of the game when working with dark chocolate, milk chocolate, and white chocolate. The darker the chocolate the less dairy. Meaning, the less coconut oil you need to smooth out your mixture. I use a combination of milk and dark chocolate for this so coconut oil is necessary for me. Melt chocolate first then add about 1-2 teaspoons of coconut oil. Scoop a spoonful out of the saucepan or microwavable bowl. If the chocolate easily falls, a drizzle consistency, you are ready to dunk. If the consistency of your melted chocolate is not yet pourable, add more oil. For milk chocolate, I add 1 heaping tablespoon.
Copycat Mounds with Coconut and Chocolate
Equipment
- large bowl
- Wax paper or parchment paper
- Spatula
- Baking sheet fitted to fit into freezer
Ingredients
- 4 cups sweetened coconut flakes
- 1 can sweetened condensed milk
- 2 cups chocolate milk or dark or both
- 1-2 teaspoons coconut oil 1-2 tablespoons for all milk chocolate
- Food coloring optional
Instructions
- In a large bowl, mix together coconut flakes and condensed milk.
- If using food coloring, add drops to smaller, individual bowls and mix together.
- Spoon a heaping spoonful of mixture into your hands and shape into a log. Place on a piece of wax paper or parchment paper.
- Freeze 45 minutes.
- In a small bowl or double boiler. Melt your chocolate. Stir in coconut oil.
- Using a fork, dunk each frozen piece of your prepared coconut mixture. I give it one turn then pull up to let the residual chocolate drizzle back into the bowl.
- Place back on the sheet. Repeat for all pieces. Place back into the freezer for up to 15-30 minutes until chocolate is set. Enjoy!
- Store in an airtight container in the freezer. Good for 3 months.