Prep 1 hr 30 mins
Cook 4 mins
A homemade "chocolate mounds" type candy. I first had these years ago at my M-I-L's house, and couldn't stop eating them (yes, I'm an admitted chocoholic). These have become a requirement on our holiday dessert table. The prep time includes the refrigeration time.
- 6 tablespoons butter
- 3 cups powdered sugar (confectioner's sugar)
- 1 (14 ounce) bagof shredded coconut
- 4 ounces light cream
- 3⁄4 cup semisweet mini chocolate chips or 3 ounces baking chocolate
- 3 teaspoons Crisco (not butter flavored)
- 3 drops vanilla extract or 3 drops almond extract (less than an 1/8 teaspoon)
- Also need wax paper and candy papers (they are like mini-cupcake papers).
- In a large bowl, mix together coconut and cream, set aside.
- Melt butter and add to coconut/cream mixture, stir well.
- Stir in powdered sugar, mix until well blended.
- Add vanilla to mixture and stir well.
- Form peaks by dropping coconut mixture onto waxed paper lined cookie sheet a 1/2 tablespoon at a time until all coconut mixture is used.
- Refrigerate peaks for about 15 to 20 minutes, or until they have firmed up.
- Melt chocolate and Crisco over hot (not boiling) water, stirring until smooth and melted.
- Dip bottom 1/2 to 3/4 of each peak into chocolate mixture.
- Place the chocolate coated peaks back on the waxed paper after dipping.
- Refrigerate until very firm, about 1 hour.
- When peaks have firmed, remove them from waxwd paper and place in candy papers.
- Store them in a covered container in the refrigerator until serving.