Coconut Mound Balls Recipes
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
MOUNDS BALLS
This is something I make every Christmas with my mom. They're easy and remind me of Mounds bars. I roll about thirty medium sized balls out of each recipe but you can certainly try different sizes and shapes! Enjoy!
Provided by Sandra Leanne
Categories Candy
Time 2h10m
Yield 30 balls, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix together powdered sugar, coconut and condensed milk.
- Roll into small balls and refrigerate at least one hour.
- Melt chocolate in a double boiler and dip cooled coconut balls to coat.
- Place on parchment paper to let chocolate harden.
Nutrition Facts : Calories 994, Fat 67.3, SaturatedFat 46, Cholesterol 14.4, Sodium 194.8, Carbohydrate 116.9, Fiber 17.1, Sugar 87.8, Protein 16.4
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.
BAKED COCONUT BALLS
During the traditional Mimouna celebration at the end of Passover, many Israeli Jews lay out an elaborate table with sweets. Because dietary rules during the holiday ban flour from the house (including frozen cookies that contain it), the treats are usually flourless. Here, ground coconut turns the texture of these cookies into a soft and pleasantly cloudlike.
Provided by Ron Lieber
Categories easy, cookies and bars, dessert
Time 35m
Yield About 2 dozen
Number Of Ingredients 7
Steps:
- Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
- Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners' sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
- Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
- Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.
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- Prepare a baking pan by lining it with parchment paper. In a large mixing bowl, add the cream cheese, butter, powdered sugar, vanilla and coconut. Using an electric mixer whisk together on low until combined.
- Using a cookie scoop or teaspoon scoop out and roll into 1 to 2-inch balls or desired shapes and place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour or the freezer for 20 minutes.
- Melt chocolate chips with coconut oil in the microwave for 30 seconds to 1 minute. Mix until melted. Using a fork, poke coconut balls and roll in the melted chocolate. Using one or two forks, carefully lift each ball out of the chocolate and place on parchment lined pan.
- Continue for each coconut ball and optional to lightly sprinkle a few with coarse sea salt for a salty/sweet taste. Let cool and the chocolate harden before eating. Store in an airtight container in the refrigerator for 2 weeks.
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