I know. You don’t have to tell me. I’m a horrible person.
I said (a while ago) that I’d have this cooking adventure up for all of you to enjoy and…well…it’s taken this long.
Earlier in February, I decided I was going to embark on a hobby of candy-making. I didn’t have just any candy in mind, though. I wanted to create a somewhat healthier (if that’s even possible) replica of the beloved Reese’s Peanut Butter Cup. And I succeeded. Ish. I made some lovely almond butter cups which were pretty popular with my coworkers, and some white chocolate almond butter cups which my family adored.
Eventually, I grew bored with the almond butter (I still have LOADS of it left) and decided to try a different filling. I happened to have a lovely bag of shredded coconut just waiting to be used. Combining it with some sweetened condensed milk created a nice textured filling for these sweet treats. They taste pretty similar to the Mounds candy, the one that I didn’t appreciate until I was much older. Believe me, once you try these decadent bites of coconut heaven, you’ll be howling for some of your own.
Check below for how to make these for yourself!
Two cups sweetened shredded coconut
Four-Six tbsp. sweetened condensed milk
4 oz. bar of Ghirardelli Semi-Sweet Baking Chocolate
Put one cup of sweetened shredded coconut into a food processor and pulse until the coconut is very fine sticky consistency. Mix this coconut with the remaining cup of shredded coconut until they are well-blended.
Add sweetened condensed milk to coconut. I put 4-6 because it seems to vary depending on how fine your pulsed coconut is. Start with four tbsp. If it feels like you should add more, then add more!
Separate mini baking liners and place them onto a tray.
In a microwavable bowl, melt 4 oz. chocolate and stir until it is a smooth liquid. Spoon about an 1/8-1/4 inch into each mini baking liner.
Roll a small coconut ball (about an inch in diameter) and press to make sure it’s firm. Place that ball into each mini baking liner on chocolate.
Spoon chocolate over each coconut ball, making sure that it is completely covered.
Refrigerate for an hour or until the chocolate is set.
Eat and enjoy!
Stay tuned for more Cooking Adventures!