Do you like a good Mounds bar? Now you can get that flavor with these homemade chocolate covered creamy coconut truffles.
Make homemade Mounds coconut candies easily at home. This recipe just takes a few simple ingredients and not a whole lot of time to make.
Homemade candy can be intimidating, but it doesn’t have to be hard. These easy copycat Mounds are proof of that.
All you have to do is stir together a little shredded coconut, sweetened condensed milk and powdered sugar. Roll the mixture into balls and dip them in chocolate.
They are an easy no bake treat that is perfect for coconut lovers. It tastes a lot like the Bounty candy bar, only better.
Of course if Almond Joy is more your style, you can add an almond. Or make some of each so you can have what you want whether it is one of those times you feel nut or one of those times you don’t.
For whatever reason coconut makes me think of Easter, so we made a batch for our Easter dessert table. However they would also be a wonderful addition to your Christmas candy menu or a candy buffet at a wedding reception or party.
Why Make Your Own?
Because it is fun and easy. Plus that way you can make them however you want.
If you prefer milk chocolate, dip the candies in that. Are you a dark chocolate person? Use that instead!
I like using a good quality dipping chocolate because it is delicious and you don’t have to temper the chocolate. However you can use whatever grade and type of chocolate you like best.
Tips and Tricks
These little nuggets of joy couldn’t be much easier to make. But it never hurts to have a few tips from folks who have made them before.
It will seem like the coconut mixture won’t come together. Just keep stirring it and the condensed milk will absorb all of the powdered sugar.
Because you aren’t baking them, you can make them any size or shape you would like. I used a small cookie scoop to make portioning the dough easy.
Plop them on a sheet pan lined with wax paper or parchment paper. Then freeze them for at least a half hour.
Once they are firm, you can roll them between your hands to smooth them out. Then stick them back in the freezer for a few minutes while you prepare the chocolate.
You can use a double boiler or a microwave to melt the chocolate. Just be sure not to scorch it or get any moisture in it.
Once the candies are dipped, just let them sit for a few minutes to set and they are ready to go. It really is that easy!
Storing the Coconut Truffles
Once the chocolate is set, your homemade Mounds can be stored in an airtight container for up to a week. You can keep them longer in the refrigerator or freezer, but the chocolate may oxidize or sweat when it comes back to room temperature.
They will still taste good, but they might not look as nice. Do whatever you are comfortable with.
More Homemade Candy Recipes
If you like these coconut bonbons, you have to try Martha Washington candies too. They have a creamy center with coconut, cherries and pecans mixed in.
Chocolate covered strawberry buttercream truffles are another great easy treat. The pink centers are bursting with yummy berry flavor.
Buckeye candies have a creamy peanut butter center and a chocolate shell. We always make them at Christmas, but they would be good any time of the year.
If you are looking for an adult treat, rum balls might be the way to go. You can use different strengths and flavors of liquor to change the experience.
Or try chocolate covered cheesecake truffles for a fun creamy treat. We added orange extract to ours to add another layer of flavor, but that is completely optional.
Did you make this recipe? Please leave a review in the recipe card below!
Chocolate Coated Coconut Truffles
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 14 oz. shredded coconut
- 2 cups powdered sugar
- 24 oz. melting chocolate
- In a medium mixing bowl, stir together all of the ingredients but the chocolate. It will take a little bit for it to come together, but it should form a dough like consistency.14 oz sweetened condensed milk, 1 teaspoon vanilla extract, ¼ teaspoon salt, 14 oz. shredded coconut, 2 cups powdered sugar
- Line a sheet pan with parchment or wax paper and scoop the coconut mixture onto the prepared pan. You can make them any size you would like, a small cookie scoop is a good way to portion it out.
- Freeze for at least a half hour. Roll the balls between your hands to smooth them out, then return to the freezer for at least 10 more minutes.
- Melt the chocolate in the microwave or in a double boiler.24 oz. melting chocolate
- Dip the frozen coconut balls in the chocolate and place on wax or parchment paper to set up.
- Store in an airtight container at room temperature for up to a week.