Description
Delicious homemade coconut Mounds bars with a rich, sweet coconut filling coated in smooth semi-sweet chocolate. This no-bake treat is perfect for satisfying your chocolate and coconut cravings with simple ingredients and easy preparation.
Ingredients
Scale
For the Coconut Filling
- 3 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
For the Chocolate Coating
- 2 1/2 cups semi-sweet or dark chocolate chips (use vegan if desired)
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
Instructions
- Prepare the Coconut Filling: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir the mixture until thick, sticky, and fully blended. Line an 8×8-inch baking pan with parchment paper, then press the mixture evenly into the pan, smoothing the top with a spatula or clean hands. Freeze for 30 minutes until firm.
- Slice into Bars: Once the coconut filling has set, lift it out of the pan using the parchment paper. Cut it into 12 to 16 evenly sized bars using a sharp knife. Return the bars to the freezer to keep firm while preparing the chocolate coating.
- Melt the Chocolate: Place the chocolate chips and optional coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Dip the Bars: Line a baking sheet with parchment paper. Remove the frozen bars and dip each bar into the melted chocolate using a fork or dipping tool. Ensure all sides are coated, then gently tap to remove excess chocolate. Place each coated bar on the prepared baking sheet.
- Set the Chocolate: Refrigerate the dipped bars for 20 to 30 minutes or until the chocolate coating is fully set. Store the finished bars in an airtight container in the refrigerator for up to 1 week or in the freezer for longer storage.
Notes
- For a vegan version, use vegan chocolate chips and a dairy-free sweetened condensed milk alternative.
- Freezing the coconut bars before dipping helps the chocolate harden quickly and prevents melting.
- You can vary the chocolate type to milk chocolate or dark chocolate depending on preference.
- Add a pinch of sea salt on top of the chocolate coating for a salty-sweet contrast.
- Store bars in an airtight container to maintain freshness and prevent the chocolate from blooming.
