My mom is a little bit of a legend. It is due solely to this one recipe lurking in her little black box.
My mom isn’t one of those women who is constantly baking. She’d rather be outside doing something, working around the house. She bakes a lot come Christmas time, and occasionally during the winter months. It is a rare sight to see her baking in the summer.
She’s made these Mounds Balls every Christmas for the past…lot of years.
No one – no one – lets her forget it.
My bosses don’t let me forget it, either. I hear about them all year…joking “you can do whatever you want if you bring coconut balls!”
“Sorry, that’s only at Christmas time!” is the constant reply.
Nothing really makes these inherently Christmas-y except for the aforementioned reason that she only bakes this time of year.
And it’d never occurred to me before this year that maybe I could try making them myself. I mean, I wouldn’t mind being a legend!
I even had some tricks up my sleeve. If I were Bobbette Flay, this is where I’d ask her “Are you ready for a Throwdown?”
We’re both winners, though.
A few things before we get started:
- Only make these if you want an “out” out of every wrong thing you do. An instant way to make people forgive you.
- Only make these if you want to instantly convince people to give you your way.
- Only make these if you want to become legendary.
- Only make these if you’ve got room for freezing a lot of balls. (We’re making balls, here. There’s going to be balls jokes.)
- One last thing: I’m usually posting “healthified” recipes. Let me get this out of the way: this has not been healthified. In the least. They’re basically balls of sugar. And that’s totally okay. Like I mentioned yesterday, I’m totally satisfied after (half of) one, yet recognize how good they are
Even making the original recipe with my mom, I’d prefer them before coating in chocolate, and she’s the same. It’s now becoming clear where my “I don’t care for chocolate” tastebuds come from.
Still, I coated them because I realize the large majority of people would much rather have them covered in dark chocolate than a random little ball of sugar and coconut.
Added bonus? They’re easy. A little time consuming since they can’t really be made in one sitting – but easy.
Slightly adapted from an old Taste of Home recipe for Mounds Balls
for 21 balls:
- 1 c. confectioner’s sugar
- 1/4 c. coconut oil
- 1 c. finely shredded unsweetened coconut
- 1/2 c. flaked, sweetened coconut
- 1/8 c. sweetened condensed almond milk (recipe below)
- 1/4 t. vanilla
- 1/4 c. finely chopped roasted almonds
- 1/2 bag dark chocolate chips
- 2 squares (2 oz.) unsweetened baking chocolate
- 1” square of parafin wax
- optional: additional almonds and coconut, toasted, for topping after dipping in chocolate
1. Sift the confectioner’s sugar into a large mixing bowl and then add in the coconut oil. It’s okay to microwave it a few seconds to get it softened, but you don’t want it runny. Mix on high until “creamed.” Some notes: 1. You will need an electric blender for this. 2. It will take a while, but it will come together just before you admit defeat. 3. You’ll probably want to start slowly and work your way up to extra fast. Unless you want sugar in places it shouldn’t be.
Don’t ask me how I know any of that.
2. Add in the coconut, condensed milk, vanilla and almonds. Blend just to combine. Chill the mixture in the fridge for about half an hour.
3. Once chilled, line a small baking sheet with wax paper. Roll the mixture into approx. tablespoon-sized balls and place on baking sheet. You won’t want them touching. Once all are done (I got 24, though I was a bit inconsistent with size) freeze for at least 30 minutes.
4. Once your balls are frozen, set up a double boiler by placing a small-medium sized bowl over a saucepan with simmering water. Melt the chocolate chips, bakers chocolate and wax. You’ll want to make sure you shave the wax and bakers chocolate pretty finely, or else your chips will be melted but you’ll still have hunks of wax. Again – not that I would know anything about that.
Make sure you’re careful not to let the water come up the sides and ruin your chocolate, too. One drop and you’ve gotta start over!
Once it’s smooth and ready, remove from heat (but keep on top of the hot water so it stays warm) and drop in a couple coconut balls at once. Spoon the chocolate over so it’s entirely coated, and then remove, setting back on the wax-lined sheets. Nothing fancy, folks – just use your spoon and the fingers!
If the chocolate starts to thicken, just put it back over heat. Once all are done, freeze or chill until set. Optional: I toasted some coconut and almonds that I sprinkled over top. This needs to be done almost immediately after dipping the balls, though, or else it won’t stick.
Only thing better than these mounds balls? The rendition I came up with when feeling like breaking the mold:
You’ll see that tomorrow
Now…go make yourself a legend!
EDITED to add the Sweetened Condensed Non-Dairy Milk recipe that I forgot!
Simply simmer 1/4 c. brown sugar (lightly packed) with 1/2 c. unsweetened almond milk, 1 T. earth balance and 1 t. vanilla extract until thickened. Stir/whisk often.