Post by feather on Dec 19, 2017 3:11:46 GMT
I thought I better post my recipe so if I need it I can find it next year. They turned out pretty good.
Mounds are coconut sweet candy covered in chocolate.
Almond joys are coconut sweet candy with an almond and covered in chocolate.
Cherry almond mounds, are sweet coconut candy with chopped maraschino cherries and an almond, covered in chocolate.
Almonds, bake for 12 minutes at 350 degrees F until you can smell the almond flavor, let cool.
Filling.
11 oz of unsweetened shredded coconut
1 small can of sweetened condensed milk
1 cup of powdered sugar
1/2 cup of chopped maraschino cherries
Mix together and press into a pan and refrigerate.
Chocolate coating
(you can use any kind of chocolate coating chocolate, in bars or bags of melt-able chocolate disks)
Or the way I do it
3 oz dark chocolate
2 cups of semi sweet chocolate chips
1/2 stick of butter
Melt this all down in a double boiler. Then add 1/4-1/2 cup of cream until it is uniformly warm and smooth and not too thick. If it is too thick it will coat the candy too thickly. Keep it on the warm heat and the cream will thin it out.
Mold small amounts of the filling around an almond. Use your fingers, press it into a ball. Dip quickly into the chocolate coating draining off any extra, place them on a parchment paper covered half sheet pan. Refrigerate, store in containers in the refrigerator. This recipe made about 70 candies.
Dh isn't fond of coconut but he really liked these. I like these because they are small, just one bite, satisfying like a half a mounds bar or almond joy. The cherry really makes them even better. Reminds me of a chocolate covered cherry.
Mounds are coconut sweet candy covered in chocolate.
Almond joys are coconut sweet candy with an almond and covered in chocolate.
Cherry almond mounds, are sweet coconut candy with chopped maraschino cherries and an almond, covered in chocolate.
Almonds, bake for 12 minutes at 350 degrees F until you can smell the almond flavor, let cool.
Filling.
11 oz of unsweetened shredded coconut
1 small can of sweetened condensed milk
1 cup of powdered sugar
1/2 cup of chopped maraschino cherries
Mix together and press into a pan and refrigerate.
Chocolate coating
(you can use any kind of chocolate coating chocolate, in bars or bags of melt-able chocolate disks)
Or the way I do it
3 oz dark chocolate
2 cups of semi sweet chocolate chips
1/2 stick of butter
Melt this all down in a double boiler. Then add 1/4-1/2 cup of cream until it is uniformly warm and smooth and not too thick. If it is too thick it will coat the candy too thickly. Keep it on the warm heat and the cream will thin it out.
Mold small amounts of the filling around an almond. Use your fingers, press it into a ball. Dip quickly into the chocolate coating draining off any extra, place them on a parchment paper covered half sheet pan. Refrigerate, store in containers in the refrigerator. This recipe made about 70 candies.
Dh isn't fond of coconut but he really liked these. I like these because they are small, just one bite, satisfying like a half a mounds bar or almond joy. The cherry really makes them even better. Reminds me of a chocolate covered cherry.
I rolled it in small balls, then rolled them in sliced almonds, then refrigerated them. Everyone is happy and spoiled.