Ingredients
- 2 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 2 cups semi‑sweet or dark chocolate chips
Optional:
- 1/2 teaspoon vanilla extract (stirred into the coconut mixture)
- Flaky sea salt for sprinkling on the chocolate
- Whole almonds to make an Almond Joy‑style variation
Ingredients and Why They Matter
Sweetened shredded coconut provides the signature Mounds texture: chewy, moist, and full of coconut flavor. Sweetened condensed milk acts as both sweetener and binder, turning loose coconut into a thick filling that firms in the fridge but stays soft when bitten.
Semi‑sweet or dark chocolate chips form the chocolate layer; dark chocolate gives the most “authentic” Mounds flavor and balances the sweetness of the coconut layer. Using chips makes melting straightforward in the microwave. Vanilla and sea salt are small upgrades that deepen flavor and add a gourmet touch, while almonds instantly make an Almond Joy‑style twist.
Step-by-Step Instructions
1. Make the Coconut Filling
- Line an 8×8‑inch pan with parchment paper, leaving some overhang for easy lifting later.
- In a bowl, mix the sweetened shredded coconut and sweetened condensed milk until everything is evenly coated and a thick, sticky mixture forms.
- If using, stir in vanilla extract.
- Transfer the mixture to the lined pan and press it down very firmly into an even layer—use the back of a spoon or a greased spatula to compact it well so it cuts cleanly later.
- Place the pan in the freezer for 20–30 minutes, until the coconut layer is firm and chilled.
2. Add the Chocolate
- Place the chocolate chips in a microwave‑safe bowl.
- Microwave in 30‑second bursts, stirring between each, until fully melted and smooth. Avoid overheating; remove from the microwave when a few small pieces remain and stir until they melt.
- Pour the melted chocolate over the chilled coconut layer and spread evenly to cover the surface.
- If making Almond Joy‑style bars, gently press whole almonds into the chocolate at intervals so each square will have one.
3. Set and Slice
- Refrigerate the pan until the chocolate is completely set and firm. This usually takes at least 1 hour.
- Once set, use the parchment overhang to lift the slab out of the pan and onto a cutting board.
- For neater edges, let it sit at room temperature a few minutes so the chocolate isn’t rock‑hard, then cut into bars or squares with a sharp knife, wiping the blade between cuts.