Coconut Joys (Mini Mounds)

Coconut Joys
Coconut Joys

Cook’s notes: Makes about 3 dozen (36 to 40) candies. These freeze well. I made a double batch (yield: 86) and combined two bars of dark chocolate for the topping: 3.52 oz Hershey Extra Dark 60% Cacao bar and 3.5 oz Lindt Excellence Intense Dark 70% cocoa. I got the candy cups from Michael’s (made by Wilton). To reduce the sweetness, use unsweetened coconut.

Baker’s Angel Flake Coconut: 7 ounce bag contains 2-2/3 cups; 14 oz bag yields about 5 cups.

1/2 cup butter (1 stick)
2 cups powdered sugar
3 cups (8-ounces) sweetened flaked coconut
Optional: 1 T milk
3.5 to 4 ounces bittersweet chocolate, melted (or 1/2 cup chocolate chips, melted)

Lay out rows of bon-bon sized fluted candy cups on a rimmed cookie sheet.

Melt butter in a large microwave-safe bowl; remove from heat.

Add powdered sugar, coconut, and optional milk. Mix well. You may find it helpful to put on food-safe handling gloves and knead the mixture by hand to combine.

Shape rounded teaspoonfuls of mixture into balls (I used a teaspoon-size cookie scoop).

Wearing food-handling gloves, smooth each ball and drop in a candy cup.

Spoon melted chocolate over each coconut ball.

Chill until firm to set chocolate. Place candies in zip-top bags and store in refrigerator.

Other finishing options:

  • Drizzle the chocolate over the coconut balls in stripes.
  • Make an indent in the center of each ball. Fill centers with melted chocolate.

Source: Adapted from


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  1. Pingback: Gifts from the Kitchen, 2008 « QC Tester Hobbies: Sustainable Excellence

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