Mounds Balls

Making homemade candies and confections is such a fun project. Often, though, candy recipes require you to cook the sugar or temper chocolate—techniques that can be daunting for even a well-seasoned baker. But if you’re looking for a candy recipe that doesn’t require specialized tools or techniques, try this mounds balls recipe. With buttery coconut centers that are enrobed in dark chocolate, they’re easy to make but feel so luxurious and special-occasion worthy all the same.

Arrange them on a pretty plate and set them out with Christmas or Easter desserts to offer a little variety from all the cakes and pies. They also make such a special Christmas gift—just wrap them in cute Christmas cookie packaging for a pretty presentation.

Mounds Balls Ingredients

• Butter: Bring two sticks of butter to room temperature so they can be creamed with the confectioners’ sugar.
• Confectioners’ sugar: If your confectioners’ sugar appears a little clumpy, pass it through a sieve to remove the lumps. It’s difficult to knock out lumps with mixing alone.
• Coconut: For the most pleasant texture, buy shredded coconut, not desiccated coconut. We recommend the sweetened variety for this recipe.
• Sweetened condensed milk: Sweetened condensed milk binds everything together. Don’t use evaporated milk as a substitute; it’s not the same thing.
• Walnuts: Chop the walnuts finely so they’re more pleasant to chew on. I always like to toast the nuts and let them cool beforehand to bring out their sweetness.
• Chocolate coating: Each mounds ball is coated in a mixture of semisweet chocolate, unsweetened chocolate and food-grade paraffin wax.

Directions

Step 1: Make the coconut filling

In a large bowl, use a hand mixer or stand mixer to cream together the butter and confectioners’ sugar. Add the shredded coconut, sweetened condensed milk, chopped walnuts and vanilla extract, then stir until they’re blended. Cover the bowl tightly with storage wrap and chill the mixture until it’s slightly firm but still pliable.

Step 2: Shape and freeze the coconut centers

Roll pieces of the coconut mixture into walnut-sized balls. Place the balls on baking sheets and stick a toothpick into each one. Pop the baking sheets in the freezer until the balls are frozen.

Editor’s Tip: You can portion the mixture using a cookie scoop to ensure each ball is the same size.

Step 3: Melt the chocolate

In a double boiler over simmering water, melt the chocolate chips, chocolate squares and paraffin wax in the bowl and melt them together while stirring with a rubber spatula. Keep the mixture warm over the hot water.

Editor’s Tip: Before adding the chocolate, make sure the bowl and rubber spatula are completely dry. If any water meets the chocolate, the chocolate will seize and become ruined.

Step 4: Coat the mounds balls

Using the toothpicks as handles, dip the frozen balls into the chocolate mixture, twisting the toothpick to evenly enrobe the balls. Place the balls onto a wax paper-covered foam sheet with the toothpicks sticking upwards.

Place the foam sheet with the mounds balls into the fridge and chill them until the chocolate is firm. Remove the toothpicks and package the candy in individual paper liners.

Editor’s Tip: Allow some of the chocolate to drip off the mounds balls so they don’t form “feet.”

Recipe Variations

• Enrobe them with other chocolates: Not a fan of unsweetened chocolate? Feel free to use only semisweet chocolate chips or milk chocolate instead.
• Try other nuts: Instead of walnuts, you can use almonds, pistachios or macadamia nuts as desired. Or just omit the nuts altogether.
• Finish with flaky salt: Sprinkle flaky salt on top of the chocolate just before it sets. The salt doesn’t make it salty, but rather deepens the flavors of everything else.

How to Store Mounds Balls

Store mounds balls in an airtight container with pieces of waxed or parchment paper between stacks to avoid damaging the chocolate. Store the candies in the fridge for up to one week.

Can you make mounds balls ahead of time?

Yes, you can make mounds balls ahead of time. Fully assemble them a few days before and keep them in the refrigerator. Or, make the coconut mixture, roll it into balls, and freeze the balls in an airtight container for up to two months. Before freezing them, place waxed or parchment paper between stacks to prevent them from sticking together. Thaw them in the fridge for 24 hours before coating them in chocolate.

Mounds Balls Tips

Why are these called mounds balls?

These candies are called mounds balls because they’re inspired by Mounds candy bars. Mounds candy bars are the sister candy bars to Almond Joys. They’re very similar, but Almond Joys are topped with whole almonds and covered in milk chocolate.

Do you have to use the paraffin wax?

No, you don’t have to use the paraffin wax. This edible wax simply adds shine to the chocolate and keeps the chocolate solid at room temperature. Instead of the wax, stir 1 teaspoon of vegetable, canola or coconut oil into the melted chocolate to add shine.

Can you shape mounds balls into bars?

Yes, you can shape the mounds balls into bars instead. Spread the coconut mixture evenly into a parchment-lined jelly roll pan. Cover the top with storage wrap and refrigerate the mixture in the tray until it’s very firm. Invert the coconut mixture onto a cutting board and, with a sharp chef’s knife, carefully cut it into bite-sized squares or rectangles. Dip and decorate them as desired.