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Copycat Mounds with Coconut and Chocolate

Copycat mounds with coconut and chocolate featuring a creamy coconut center smothered with soft, rich milk and semi-sweet chocolate.
Print Recipe
Prep Time 5 minutes
Total Time 1 hour 28 minutes
Servings 12 mounds

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.

Notes

If you chocolate is still too thick, add more coconut oil by the teaspoon until it is drizzle consistency.
Keyword boozy dessert, chocolate, coconut, copycat, Easter, kids recipe, mounds, no bake, St. Patty's day, sweetened condensed milk