Description
Copycat Mounds Coconut Balls are a delicious homemade candy made with sweetened coconut, condensed milk, crunchy nuts, and a smooth chocolate coating. These no-bake treats are easy to prepare and perfect for holidays, parties, dessert tables, or whenever you crave a chocolate-coconut combination.
Ingredients
- 1 can sweetened condensed milk (Eagle Brand recommended)
- 1½ cups finely chopped or crushed pecans or almonds (optional)
- 1 pound sweetened shredded coconut
- ½ cup powdered sugar
- 12 ounces melting chocolate, using milk chocolate, white chocolate, or a combination
Instructions
- In a large bowl, combine the sweetened condensed milk, shredded coconut, chopped nuts, and powdered sugar. Mix thoroughly until everything is evenly combined.
- Place the mixture in the freezer for about 10 minutes to make it easier to handle.
- Roll the chilled mixture into 1–1½-inch balls and arrange them on a baking sheet lined with wax paper or parchment paper.
- If the mixture becomes too sticky, lightly coat your hands with coconut and return the mixture to the freezer for a few minutes before continuing.
- For a candy-bar shape, form some of the mixture into small logs instead of balls.
- Melt the chocolate in a double boiler over medium-low heat, stirring frequently until smooth. Keep water away from the chocolate to prevent it from seizing.
- Using a fork or dipping tool, dip each coconut ball individually into the melted chocolate, coating it completely.
- Lift each ball out, allow the excess chocolate to drip off, and place it on a clean, lined baking sheet.
- Repeat with the remaining coconut balls, keeping the undipped mixture chilled if it becomes too soft.
- Refrigerate or freeze the coated candies until the chocolate is completely set.
- Transfer the finished coconut balls to an airtight container and refrigerate until ready to serve.
Notes
- Serving: Serve chilled for a firm, chewy coconut center and a satisfying chocolate shell.
- Holiday treats: Arrange the balls in mini paper candy cups for Christmas parties, cookie exchanges, and homemade gift boxes.
- Chocolate decoration: Drizzle the finished candies with contrasting white or dark chocolate for an elegant finish.
- Refrigerator storage: Store in an airtight container in the refrigerator for up to 1–2 weeks for best quality.
- Freezer storage: Freeze in a freezer-safe container for up to 3 months, separating layers with parchment paper.
- Thawing: Thaw in the refrigerator or allow the candies to sit briefly at room temperature before serving.
- Prevent sticking: Chill the coconut mixture before shaping and keep it cold while dipping.
- Avoid overheating chocolate: Melt slowly and stir frequently to maintain a smooth coating.
- Make-ahead tip: Prepare these candies several days before an event and keep them refrigerated until serving.