Imagine biting into a perfectly crafted chocolate-covered coconut treat that transports you to a tropical paradise of flavor! These homemade Mounds and Almond Joy candies are not just desserts; they're edible works of art that combine the rich, creamy texture of coconut with luxurious chocolate and a surprise crunch of almonds. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates a decadent sweet treat, this recipe will revolutionize your homemade candy game and impress everyone from kids to gourmet dessert connoisseurs.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups sweetened shredded coconut
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 12 whole almonds (for Almond Joy)
- 1/4 cup coconut oil (for melting chocolate)
Instructions
- Preheat your oven to 350°F (175°C) if you plan to toast the coconut for added flavor. This step is optional but recommended for a richer taste.
- In a mixing bowl, combine 2 cups of sweetened shredded coconut, 1/4 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Stir the mixture until all the coconut is well-coated and the ingredients are evenly combined.
- If you opted to toast the coconut, spread the shredded coconut mixture on a baking sheet and toast it in the preheated oven for about 5-7 minutes, stirring halfway through, until it is golden brown. Keep a close eye on it to prevent burning.
- Once combined (and toasted if you chose that option), use your hands to form small mounds of the coconut mixture, about 1 tablespoon each, and place them on a parchment-lined baking sheet. You should have around 12 mounds.
- Chill the mounds in the refrigerator for about 10-15 minutes to help them firm up.
- While the mounds are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine 1 cup of chocolate chips and 1/4 cup of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Once the mounds are firm, remove them from the refrigerator. If you're making Almond Joys, gently press a whole almond into the center of each mound.
- Using a fork or a dipping tool, dip each mound into the melted chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
- After all the mounds have been dipped, you can drizzle any remaining chocolate over the top for a decorative touch if desired.
- Place the chocolate-coated mounds back in the refrigerator for about 10 minutes, or until the chocolate has fully set.
- Once the chocolate has hardened, your Mounds and Almond Joy candies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature or in the refrigerator.
Tips
- For the most intense flavor, definitely toast your coconut - it adds a nutty, caramelized depth that takes these candies from good to extraordinary.
- Use high-quality chocolate chips for melting, as the chocolate is the star coating of these candies.
- Ensure your coconut mixture is well-chilled before dipping in chocolate to help maintain the shape and prevent crumbling.
- Use a fork or specialized chocolate dipping tool for the smoothest chocolate coating.
- If the melted chocolate starts to harden during dipping, briefly reheat in the microwave and stir to restore smoothness.
- For a professional look, let excess chocolate drip off completely before placing on the parchment paper.
- Store in an airtight container and enjoy within 5-7 days for maximum freshness and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 17g
Protein: 2g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 1mg
