Best 7 Coconut Mound Balls Recipes
Coconut mound balls are an irresistible and delectable treat that are perfect for any occasion. Whether you're hosting a party, looking for a sweet snack, or simply craving a moment of indulgence, these bite-sized delights are sure to satisfy your taste buds. With their combination of sweet coconut, rich chocolate, and a touch of vanilla, coconut mound balls are a timeless classic that has been enjoyed for generations. So, if you're ready to embark on a culinary adventure and create these heavenly treats in your own kitchen, let's dive into the world of coconut mound balls and discover the best recipes that will make your taste buds sing.
Here are our top 7 tried and tested recipes!
CHOCOLATE COCONUT BALLS
Steps:
- In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
- After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.
MOUNDS BALLS
I make these bite-sized treats as gifts for friends-and I get lots of thank-you notes in return. The mailman doesn't mind delivering them, though. He gets a box of candy, too! We have three generations of family working together on our dairy farm in the "thumb" of Michigan. Everyone agrees these milky morsels promote our product deliciously. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen candies.
Number Of Ingredients 12
Steps:
- In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MOUND BARS
Coconut bars on a graham crust topped with chocolate.
Provided by ROSEYPET
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
- Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
- Spread the melted chocolate chips over the top. Let cool and cut into squares.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g
COCONUT MOUND BALLS
My DH always gets a container of these every year during the holidays from one of the ladies in the office at one of his clients. I asked him to get the recipe from her and now I have it. OH! I love them! Thought I would share the recipe too.
Provided by Marsha D.
Categories Coconut
Time 1h
Yield 10 dozen
Number Of Ingredients 7
Steps:
- In a medium to large pot, melt the butter.
- Add Eagle Brand milk and stir well.
- Remove from heat and add coconut,almonds and powdered sugar. Stir well.
- Let cool down 15 minutes; shape into small to medium balls.
- Place on a lightly greased pan and put in freezer for 30 minutes to harden.
- After 30 minutes or the balls have harden, remove from freezer and set aside.
- Melt shortening in pan and add chocolate chips. Stir until chips melts or until smooth.
- Dip balls in chocolate and place on wax paper and allow to set up.
Nutrition Facts : Calories 1079.1, Fat 60.8, SaturatedFat 31, Cholesterol 17, Sodium 337.8, Carbohydrate 132.4, Fiber 8.5, Sugar 121.3, Protein 10.2
COCONUT PETER PAUL MOUNDS BARS
Make and share this Coconut Peter Paul Mounds Bars recipe from Food.com.
Provided by Darlene Summers
Categories Bar Cookie
Time 7m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix all candy ingredients in a bowl.
- Pour into a 9x13-inch cookie sheet.
- Chill.
- Slice into bars.
- Use toothpick to dip in chocolate coating.
- Melt paraffin in a medium pan on very low heat.
- Add chocolate chips and stir till melted (VERY LOW HEAT or chocolate will burn).
- Dip and enjoy.
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT-MARZIPAN BALLS
For marzipan lovers. Store in airtight containers.
Provided by Stephanie Wiebe Meismer
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h20m
Yield 24
Number Of Ingredients 5
Steps:
- Knead marzipan, coconut, and powdered sugar together in a bowl, adding water if necessary. Shape into 24 balls and freeze on waxed paper for 30 minutes.
- Chop confectioners' coating and place in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Coat chilled marzipan balls with the melted chocolate and chill until chocolate has hardened.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 11.5 g, Fat 7.3 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 2.7 mg, Sugar 6.6 g
Tips:
- Use fresh, unsweetened coconut for the best flavor.
- Toast the coconut in a dry skillet over medium heat until golden brown for a deeper flavor.
- Be sure to chill the coconut mixture before forming the balls so that they hold their shape better.
- Roll the balls in chopped nuts, chocolate chips, or sprinkles for a festive touch.
- Store the coconut mound balls in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Coconut mound balls are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover coconut. With their sweet, coconutty flavor and creamy texture, coconut mound balls are sure to be a hit with everyone who tries them. So next time you are looking for a simple and delicious dessert, give coconut mound balls a try. You won't be disappointed!
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