By kiwidutch on May 06, 2004
Photo by Ya Ya Sister
Photo by Ya Ya Sister
"I ripped this out of a magazine I was finished with while traveling abroad... they looked so tempting.I'm not a big fan of white chocolate or coconut flavour but made them for a party and thought hubby would love them... well, shock ! they were the surprise hit of the party & I really like these too :) They made it into my family handwritten recipe book. It's easy to make and can be made in advance, both major points for making it onto my menu's. Recipe calls for Coconut essence and I can't get it here in The Netherlands ... it probably makes the taste a little less intense. You choose .. if you are a true fan of coconut throw it in, if you don't have it or like the taste as much, I wouldn't worry at all about not adding it. Enjoy ! Note: butter measurement 150g = 5 1/4 oz and chocolate measurement 375g = 13 1/4 oz."
Serving Size: 1 (1457 g)
Servings Per Recipe: 1
"I made this recipe last night and it turned out divine! I made a few alterations such as 1 tsp of coconut extract and 1 tsp of almond extract. Added 1/2 cup more of the unsweetened coconut flakes. Easy to roll and decorate:) Some I dipped into chocolate, others rolled in coconut, sprinkled with sugar, or designed with different colored melted chocolate on top! The outcome looks so professional - and make a great gift for anyone..."
"Great recipe. I added broken up coconut ice to some, dipped them in white choc then sprinkled with more pink coconut ice. Looked really festive. I used 1 tsp of coconut essence but would use more next time."
"Hi! Can someone help me w/ the ingredients? I don't know (n can't find it) when u said icing sugar (do u mean powdered sugar?) , desiccated coconut or coconut essence? I really do want 2 make these 4 my mom but need help. Thank u."
"Heavenly! I made these for Bird and she loved them stating they were "simply decadent." I used sweetened coconut as we can't find dessicated anywhere around here, and then reduced the sugar by 1/2. I also used coconut extract. The recipe was quite easy to follow and simple to put together. Thank you for sharing this superb upscale Mounds candy bar! ~Buddha"
"Yum yum yum yum yum!!!! These are fantastic!!! I am not a white chocolate lover but you honestly can't tell that there is white chocolate in these. I used the coconut essence. The recipe doesn't say where to mix in the Bailey's (which is what I used) so I mixed it in with the coconut essence. I used smaller pieces of coconut and it is really smooth. I lined a 9x13 baking dish with plastic wrap and poured it in to cool. I put it in the fridge for about an hour and then took it out and cut it into blocks. I then stuck it in the freezer for about 20 mins. I took it out of the freezer, rolled the cubes into balls and then stuck it back in the freezer for another 20 mins. I ended up rolling some in semisweet chocolate b/c I ran out of milk chocolate. The only problem I had was coating them but that isn't the recipe's fault. It is my first time making truffles and I don't quite have the knack of coating them and making them pretty yet. It is going to be great eating all of my practicing though!! YUM!!!!!"
"These are really good, I rolled them into balls then covered with chocolate, half with dark chocolate and the other half with milk chocolate. I used the coconut essence. Thanks for sharing."
"These are just fantastic ... and loved by everyone that has tasted them ( I made them without the coconut essence). One comment made was that they are better than Bounty Bars. After making these several times, by request of those who previously tried them, I have now tried them with 3T of Tia Maria and another time with 3T Contreau ... both where a great mix ... thanks for this one it is constantly requested :o)"