Tessa’s Recipe Rundown
Taste: Just like store-bought mounds bars but better. Chocolate + coconut = bliss.
Texture: The chocolate is smooth yet solid while the coconut inside is soft and rich.
Ease: Only 4 ingredients! Dipping the coconut in chocolate does take some time but it’s not difficult.
Appearance: Mine definitely looked homemade, probably because I was too impatient to carefully dip the chocolate. Anything coated in chocolate looks delicious though.
Pros: These bars are simple to make and use simple ingredients – no artificial preservatives, flavors, or colors. Plus you could easily make these almond joys.
Cons: None.
Would I make this again? Yes!
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A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.
The recipe has all the things that comprise a recipe I love. It’s extremely simply with only 4 ingredients. You don’t even have to turn the oven on or use your stove-top. It’s a homemade version of your favorite candy bar that tastes loads better. If you wanted you could even add almonds to the top of each coconut bar before dipping in chocolate. It’s pretty much perfect.
If you really wanted to make this a homemade treat, make your own sweetened condensed milk.
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Ingredients
- 3 cups unsweetened shredded coconut
- 1/2 teaspoon Maldon salt (or another flaked sea salt)
- 2/3 cup sweetened condensed milk
- 10 ounces bittersweet chocolate, melted
Instructions
- Line an 8×8-inch baking pan with parchment paper or tin foil. Spray with nonstick spray.
- In a medium bowl mix together the coconut, salt, and condensed milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze for 15 minutes, or until slightly hardened.
- In a small microwave-safe bowl melt the chocolate in 15-second bursts in the microwave, stirring between every burst, until smooth.
- Remove coconut mixture from pan. Cut into 1-inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on a parchment-lined baking sheet. Place mounds bars in fridge until chocolate has set. Bars can be kept in the fridge for up to 4 days.
I made these and they turned out great but they didn’t last 4 days in the refrigerator! Lololol
Followed the recipe and tweaked with the addition of some vanilla and coconut extracts. Kept them chilled as I dipped them. The coconut filling could easily be shaped by hand into egg shapes for Easter. Just don’t let it get warm on you. The salt is a key ingredient for accenting the coconut flavors. They were delicious and perfect. It’s a great recipe.
How much almond extract did you add?
The recipe is good but I layered instead of coated the bars. ( was having vertigo!)
After freezing the sweetened coconut, I poured half the melted chocolate on another parchment pan, froze for 15 mins, topped it with the coconut, then poured the remaining chocolate on top using the back of a spoon to insure coverage, then chilled in the freezer for 15 mins. Cut in 1 inch squares.
The other lady was right on the melting is best in the double boiler although I didn’t do it. I have a microwave that has a power heat option so I set it on “6” to prevent drying out.
Thank you for sharing!
I myself,used 2bags coconut 1can condensed milk. Then 2 bags semi chocolate melted.15 min. Freezing turned out great made 41 balls double diped
I made into one inch balls and chilled for 20 mi. Used Nestle dark chocolate morsels. Melted half the chocolate with a tsp coconut oil, dipped half the coconut balls, and then repeated the process. Very smooth and easy to dip. Mine are not works of art, but were delicious and easy to make. About 45 min start to finish.
From all the concerts it seems like it’s good to eat but not good to make I will have to try this thank you
What kind of semisweet chocolate do you use? I used semisweet chocolate chips and it was so chunky after I melted it that it was difficult to coat the coconut. I added some butter and milk and even though it appeared to be nice and smooth, it was very chunky when it hardened. Any tips?
Hi Tessa!
I tried your recipe twice now and due to my love of almonds, added them as well. I have to say, I will NEVER buy Mounds or Almond Joy bars again! Your recipe is simply incredible; thank you!
I had a little trouble with them freezing and not dipping well so I made more of what looked like coconut haystacks than mounds bars but they were still delicious! I didn’t use parchment paper and wondered if it makes a difference in the freezing process that would’ve helped the coconut mix to freeze better and maintain its shape when cutting?
Follow the directions and found out that 2/3 rds cup of condense milk is way to much made them too runny even after putting them in freezer ! Also Microwave dry out chocolate out to munch and makes it set up too quick ! Need to heat chocolate on stove with double boiler ! I agree with Shandy ! Mine turned into a big o mess ! Sorry !!
Tried making them today. It took longer thsn 15 mins to freeze for them to stay together. The chocolate was too thick. For 21 balls ( not bars) I tried reheating the chocolate eventually it started turming fudge like. I had to put fresh chips in a bowl. Used a 24oz bag and still didn’t have enough to cover the last 4. They taste great but look very messy. Was not as easy as portrayed
Making these tomorrow
How well do they keep if frozen?
Very well! You could freeze them for at least a few weeks.