Are you ready to transform your kitchen into a gourmet chocolate paradise? These Homemade Coconut Mounds Cups are about to become your new obsession - a decadent treat that combines the rich, velvety smoothness of dark chocolate with the sweet, tropical essence of coconut. Imagine biting into a perfectly crafted cup where creamy coconut meets luxurious chocolate, creating a dessert so irresistible that store-bought candy bars will seem like child's play. Whether you're a coconut lover, a chocolate enthusiast, or simply someone who appreciates mind-blowing desserts, this recipe is your ticket to culinary bliss!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 2 cups shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a medium mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and the mixture holds together when pressed.
- Line a 12-cup muffin tin with paper cupcake liners to prevent sticking and ensure easy removal of the cups.
- Using your hands or a small cookie scoop, press the coconut mixture firmly into each muffin cup, creating an even layer that fills approximately 2/3 of each cup. Ensure the coconut is compact and smooth.
- Place the muffin tin in the freezer for about 10 minutes to help the coconut mixture set and become firm.
- Meanwhile, create the chocolate coating by melting dark chocolate chips and coconut oil together. Use a microwave in 30-second intervals, stirring between each interval, or use a double boiler for smooth melting.
- Remove the muffin tin from the freezer and pour the melted chocolate over each coconut cup, ensuring complete coverage and a smooth top.
- Refrigerate the Coconut Mounds Cups for 15-20 minutes or until the chocolate has completely hardened.
- Gently remove the cups from the muffin tin by lifting the paper liners. Store in an airtight container in the refrigerator for up to one week.
Tips
- Texture is Key: When mixing coconut and condensed milk, ensure the mixture is compact and holds together well. This prevents crumbling when you add the chocolate coating.
- Freezer Magic: The 10-minute freezing step is crucial. It helps the coconut layer set quickly and makes chocolate coating much easier and neater.
- Chocolate Melting Hack: Use a double boiler or careful microwave technique to prevent chocolate from burning. Stir frequently and melt in short intervals.
- Room Temperature Matters: Let the cups sit at room temperature for a few minutes before serving for the perfect bite-sized experience.
- Storage Tip: These cups can be stored in an airtight container in the refrigerator for up to a week - if they last that long!
- Customize Your Cups: Experiment with milk chocolate or white chocolate coatings, or sprinkle some toasted coconut on top for extra crunch.
Nutrition Facts
Calories: 159kcal
Carbohydrates: 18g
Protein: 2g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 3mg
