Coconut Mounds and Almond Joy, a must have on your holiday goodie platters.I have had this recipe for over 40 years. . .I got it from a long time friend, Peggy, whom we raised our children together. We always got together and made tons of goodies and we’d split them between the families. Those were the days, we enjoyed so much the many memories. With My thanks to peggy for these and those memories, I’ll share with you. Hope You all enjoy.
-I have been using almond bark to dip my homemade candy for years, but don’t like the texture (or maybe it’s the taste?). Instead of using paraffin, I use vegetable shortening to thin my almond bark and it works perfectly with all my dipped candy recipes!
-I can’t wait to make these. One of my most favorite candy bars. Did I say I like coconut too. Thanks for sharing a long time favorite recipe that has so many memories connected to it.
-I am going to the chocolate store next week for candy molds. Although these tasted great when I made them last Christmas, they sure weren’t as pretty as yours.
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To Make this Recipe You’Il Need the following ingredients:
- MOUND’S
- MIX 1ST 3 ITEMS TOGETHER, MIX WELL
- 1 lbbag sweetened coconut
- 1 lb- boxpowdered sugar
- 1 can(Eagle brand) 14 oz size sweetened condensed milk, (do not use evaporated milk)
- 3 Calmonds
- DIPPING CHOCOLATE:
- 1bag chocolate chips or chocolate almond bark
- IF CHOC/BARK IS TOO THICK TO DIP CANDY
