Coconut candy, or homemade Mounds chocolate bars are always a crowd pleaser over the holidays. They also make perfect gifts when wrapped up in small boxes or baggies and adorned in some ribbon or bows!
Originally published December 4, 2012.
It’s hard to believe it’s Christmastime again, but it means it’s time for coconut candy!
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I don’t know about you, but I think I have a touch of denial, in addition to a spot of procrastination, incorporated with a little bit of lack-of-preparation, and this is not a good combination. However, here’s a tip: most people hate useless gifts. I love to give edible treats during the holidays, especially when they are easy to make ahead of time and keep on hand like this coconut candy. I do this every year, and you can too!
Love coconut? Try these classic Scottish macaroon bars, too!
The Coconut Candy Discovery
A few years ago, I was visiting my Uncle Fred and Aunt Virginia in Scotland and as usual, my aunt was in the kitchen (just so you know, most of my relatives are usually in the kitchen). She pulled out a jar of homemade dark chocolate candies and offered one to me. Although she had to twist my arm and really convince me to try one–ahem–I finally relented. Reluctantly (insert sarcastic face here), I took three from the jar.
I asked Aunt Virginia what they were and all she said was “chocolate drops.” Translated, that meant coconut candies, or homemade “Bounty” bars (homemade “Mounds”*, for those of us in the US). Coconut doesn’t seem to have too many “take-it-or-leave-it” fans.
People tend to love it or hate it–I happen to love it–so of course, I had to have her coconut candy recipe. (There’s also an added benefit to making these instead of buying them; see the very bottom of the post.)
Scottish snowballs, a typical Christmas treat in Scotland.
I called my Aunt Virginia this morning to ask her permission to add her photo and coconut candy recipe to my site. At first she didn’t want her picture posted, but I promised her I’d add a good one.
Unfortunately, I don’t have any recent photos of her, as I haven’t seen her lovely face (in person) in over 7 years, but I do have a gorgeous old photo of her sewing in Italy.
Like my mother and the rest of her sisters, my Aunt Virginia is nothing short of a phenomenal cook. I would put her up against any celebrity chef and wouldn’t have any doubts as to her ability to turn out something so incredibly delicious, it would put the opposing chef to shame.
Aunt Virginia’s delicious bacon and onion stuffed mushrooms!
This coconut candy recipe not indicative of the extraordinary dishes that come out of her kitchen, but the homemade Mounds are delicious, and very simple to make. If you want to surprise your friends and family this year, make a batch and just see what happens! I bet there will be no complaints among coconut lovers.
Note: many copycat homemade Mounds recipes use sweetened condensed milk which I think makes these cloyingly sweet. I feel this recipe is the easiest to make and the best tasting coconut candy bars. Let me know what you think in the comments below.
Here is another of Aunt Virginia’s recipes; another very simple one.
Coconut Candy ~
Homemade Mounds or Bounty
recipe by Virginia Conte makes over 2 dozen chocolate logs or 4 dozen balls
FULL PRINTABLE RECIPE BELOW
- salted butter, softened (use a pale butter if you want white results for the filling)
- confectioner’s/powdered sugar
- UNSWEETENED shredded/dessicated coconut (propylene glycol free)
- good quality dark chocolate
How to Make Coconut Candy
Cream the butter and sugar with a wooden spoon.
Next, add the coconut and vanilla, and mix until well incorporated.
Next, form into small logs or balls, and place on a wax paper lined tray. Refrigerate for 20 minutes.
Once completely coated, place back onto the wax paper lined tray, and if desired, sprinkle the top with a little coconut.
Once completely coated, place back onto the wax paper lined tray, and if desired, sprinkle the top with a little coconut. Repeat with the rest of the candies and store in an airtight tin.
As you can see, homemade coconut candy
make perfect little gifts!
Keep the coconut candy refrigerated, but remove at least one hour prior to serving. They are fine at room temperature for a few days, as long as it’s not too warm. Oh, and don’t miss another Scottish coconut recipe for the holidays: SCOTTISH SNOWBALLS!
Do you want to eat these ingredients?
*If you’re concerned about what you are eating, check out the ingredients in Mounds; I can guarantee you are better off making your own at home!
CORN SYRUP; SEMI-SWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER) ; COCONUT; SUGAR; SALT; NATURAL & ARTIFICIAL FLAVOR; HYDROLYZED MILK PROTEIN; SODIUM METABISULFITE, TO MAINTAIN FRESHNESS; SULFUR DIOXIDE, TO MAINTAIN FRESHNESS; CARAMEL COLOR; MILK
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- one 4 oz stick (113 g) salted butter, softened
- 2 1/4 cups (170 g) confectioner’s sugar
- 2 3/4 cups (227) shredded/dessicated coconut (try to get a propylene glycol free brand)
- 1/2 tsp vanilla
- 227 g (1 cup) good quality dark chocolate
- Cream the butter and sugar, then add the coconut and vanilla, and mix until well incorporated.
- Form into small logs or balls, and place on a wax paper lined tray. Refrigerate for 20 minutes.
- Meanwhile, melt chocolate in the microwave at the defrost setting, or over double boiler. When melted, using a fork or dipping tool, begin to dip each coconut shape into the chocolate.
- Once completely coated, place back onto the wax paper lined tray, and if desired, sprinkle the top with a little coconut. Repeat with the rest of the candies.
- Use milk or dark chocolate as you prefer.
- The best quality ingredients will yield the best results.
Nutrition Information:Yield: 24 Serving Size: 1 piece
Amount Per Serving:Calories: 205Total Fat: 9gCarbohydrates: 20gProtein: 1g
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