Homemade Mounds Candy (Chocolate Coconut Candy Balls)

Make these bite sized homemade Mounds Candy or Chocolate Coconut Candy Balls.

They are very easy to make. You only need five ingredients to make this easy homemade Christmas candy.

The same 5 ingredients can be used to make mini mounds candy cups or chocolate covered coconut candy balls.

I'll show you how to make both. The chewy coconut filling can be coated or dipped in milk chocolate or dark chocolate.

Homemade candy is a great Christmas gift. If you are hosting a Christmas Cookie Exchange homemade candies like this and Sponge Candy will be perfect on a holiday dessert table.

If you love Almond Joy you can top this coconut candy with a whole almond or chopped slivered almonds.

This recipe was originally published in January, 2013 and has been updated on November 29th, 2021 with new photos and info.

Mounds or Chocolate Coconut Candy Balls Candy Ingredients

You only need these 5 ingredients to make chocolate covered coconut candy.

The filling recipe is made with sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, corn syrup, milk chocolate or dark chocolate.

• chopped shredded sweetened coconut
• pure vanilla extract (I used my homemade vanilla extract)
• Chocolate almond bark, dark or milk chocolate candy melts or chocolate chips.
• sweetened condensed milk
• light corn syrup
• Crisco shortening or Paramount Crystals (optional)

How to make Mounds Candy Bites

• Step 1: Coarsely chop the sweetened coconut flakes.

• Step 2: In a small mixing bowl combine the shredded sweetened coconut flakes, sweetened condensed milk, corn syrup and pure vanilla extract.

Mix well so all of the shredded coconut is covered. Set the bowl aside.

• Step 3: If using a block of chocolate chop the block into smaller pieces. Place the melting chocolate into a microwavable bowl with the Crisco or Paramount Crystals if using.

Slowly melt the chocolate in the microwave for 20 seconds at a time.

Mix the melting chocolate each time until you see just a few pieces of un-melted chocolate in the bowl.

Stop melting and stir until the smaller pieces have melted.

• Step 4: Fill the bottoms of each of the mini cup candy mold with an even layer of melted chocolate.

Tap the candy mold on the counter to level out the chocolate and work it around the inside edges of the candy mold.

• Step 5: Allow the chocolate to harden by placing the mold in the freezer for about 5 minutes.

• Step 6: Fill each center of the chocolate coated candy mold with 1 teaspoon of the coconut candy filling.

Use the back of a small spoon to press the coconut candy filling down into the center of each piece of candy.

• Step 7: Melt the remaining chocolate if it has begun to harden and fill in the top of each of the individual candy mold cavities.

Make sure you cover the coconut filling completely with melted chocolate.

Tap the mold on the counter to level the chocolate and fill in any air pockets. Do not over fill the mold.

• Step 8: Chill in the refrigerator or freezer until the chocolate has hardened, about 5 to 10 minutes.

Turn the mold over on a piece of parchment paper or foil to unmold the candy. The hardened candy should immediately release from the mold and fall onto the parchment paper.

Unmold all of the candy pieces. Repeat each step to fill and harden the coconut filled mounds candy until you have run out of ingredients.

Store the chocolate covered coconut candy in a cool area in an air tight container. Can be refrigerated.

How to make Chocolate Covered Coconut Candies

• Step 1: Line a small tray with parchment or wax paper.

• Step 2: Follow the steps above to mix the coconut candy filling ingredients. Set aside.

• Step 3: Melt the chocolate in a small bowl following the instructions above.

• Step 4: Roll the coconut filling into one inch balls and place them on a cookie sheet lined with parchment paper. Place the tray in the freezer for 15 minutes.

• Step 5: Remove the coconut balls from the freezer. Using a fork or a candy dipping tool submerge the firm coconut candy ball in the melted chocolate. Tap the edge of the tool on the edge of the bowl to allow the excess melted chocolate to drip back into the bowl.

• Step 6: Place the chocolate coated balls on the lined cookie sheet. Repeat until you run out of the coconut filling. Allow the chocolate to harden.

You can sprinkle the tops with some chopped slivered almonds to decorate or make almond joy type candy balls.

Christmas Candy

This homemade candy makes a great homemade Christmas food gift. You can place the hardened candy in mini paper cups and serve them on a dessert table.

Or you can place the coconut candies in little boxes to share with friends and family during the holiday season.

Recipe FAQS

 Recipe Expert Tips

• Use milk chocolate, dark chocolate, Wilton chocolate candy melts or chocolate chips to make this candy recipe.
• Do not over melt the chocolate or it will sieze and can not be used.
• Make mini mounds candy using a Peanut Butter Cups candy mold.
• Use a spoon, plastic baggy, or a disposable piping bag to easily fill the mini cup molds with melted chocolate.
• Adding about a teaspoon of Crisco shortening or Paramount Crystals to the chocolate while melting will thin the chocolate out and make it much easier to work with.
• Place the candy molds in the freezer for 5 minutes to quickly harden the chocolate.

More Christmas recipes

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Homemade Mounds Candy (Chocolate Coconut Candy Balls)

Arlene Mobley - Flour On My Face

Homemade Copycat Mounds Candy Bites are easy to make at home with sweetened condensed milk and a peanut butter cup mold. Or you can make chocolate covered coconut candy balls. You can make these Christmas coconut candy with only 5 ingredients. It is a perfect Christmas candy to make for a food gift during the holidays.

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 48 pieces

Calories 50 kcal

Equipment

• Peanut Butter Cups Candy Mold

Ingredients  

1x2x3x

• ▢ 2 ½ cups sweetened coconut
• ▢ ½ cup plus 1 tablespoon sweetened condensed milk
• ▢ 2 tablespoons light corn syrup
• ▢ ½ to 1 teaspoon vanilla extract
• ▢ 12 oz. Wilton Dark Cocoa Candy Melts or Chocolate Chips (or almond bark)
• ▢ 1 teaspoons Crisco shortening or Paramount Crystals

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Instructions 

• Coarsely chop the sweetened coconut flakes.
• In a small mixing bowl combine the sweetened coconut flakes, sweetened condensed milk, corn syrup and pure vanilla extract. Set the bowl aside.
• If using a block of chocolate chop the block into smaller pieces. Place the melting chocolate into a microwavable bowl with the Crisco or Paramount Crystals. Slowly melt the chocolate in the microwave for 20 seconds at a time. Mix the melting chocolate each time until you see just a few pieces of un-melted chocolate in the bowl. Stop melting and stir until the smaller pieces have melted.
• Fill the bottom of the candy molds with a layer of melted chocolate. Tap the candy mold on the counter to level out the chocolate and work it around the inside edges of the candy mold.
• Allow the chocolate to harden.
• Fill each center of the chocolate coated candy mold with 1 teaspoon of the coconut candy filling.
• Melt the remaining chocolate if it has begun to harden and fill in the top of each of the individual candy mold cavity covering the coconut filling completely. Tap the mold on the counter to level the chocolate and fill in any holes. Do not over fill the mold.
• Chill in the refrigerator until chocolate has hardened, about 15 minutes.
• Turn mold over on a piece of parchment paper or foil to unmold the candy. Repeat with all of the candy molds.
• Store the coconut candy in an air tight container.

Video

Recipe Expert Tips

• Use milk chocolate, dark chocolate, Wilton chocolate candy melts or chocolate chips to make this candy recipe.
• Do not over melt the chocolate or it will sieze and can not be used.
  Make mini mounds candy using a Peanut Butter Cups candy mold.
• Use a spoon, plastic baggy, or a disposable piping bag to easily fill the mini cup molds with melted chocolate.
• Adding about a teaspoon of Crisco shortening or Paramount Crystals to the chocolate while melting will thin the chocolate out and make it much easier to work with.
• Place the candy molds in the freezer for 5 minutes to quickly harden the chocolate.

Nutrition

Serving: 1PieceCalories: 50kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 20mgPotassium: 28mgFiber: 1gSugar: 6gVitamin A: 9IUVitamin C: 1mgCalcium: 10mgIron: 1mg

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