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Copycat Mounds Coconut Balls

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These no-bake coconut balls capture the classic Mounds and Almond Joy flavors, offering a rich and chewy treat perfect for any occasion.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can Eagle Brand Sweetened Condensed Milk This is the glue and sweetness; don’t swap it out.
  • 1.5 cups finely chopped or crushed pecans or almonds (optional) Any crushed nut works; see nut notes for texture ideas.
  • 1 pound sweetened shredded coconut For best texture, use medium shred; finely shredded binds more smoothly.
  • 0.5 cup powdered sugar Helps dry the mixture slightly so balls hold shape.
  • 12 oz Ghirardelli melting chocolate Use half white and half milk chocolate; use coating or melting wafers for easiest dipping.

Method
 

Mixing
  1. In a large bowl, pour the entire can of sweetened condensed milk over the shredded coconut. Add the powdered sugar and the chopped nuts (if using). Stir until everything is evenly coated and sticky.
Chilling
  1. Cover the bowl and place it in the freezer for 10 minutes to firm the mixture.
Shaping
  1. Using lightly greased or damp hands, scoop and roll the mixture into 1 to 1 1/2-inch balls or small logs.
  2. Place the formed pieces on a baking sheet lined with wax paper and freeze briefly (10–15 minutes) to firm for dipping.
Dipping
  1. Melt Ghirardelli coating chocolate in a microwave-safe bowl in 20–30 second bursts, stirring each time until smooth.
  2. Using a fork or dipping tool, coat each chilled ball or log in melted chocolate, letting excess drip off.
  3. Return to the wax-paper-lined sheet and let the chocolate set at room temperature, or speed it up by refrigerating for 10–15 minutes.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 20mgFiber: 1gSugar: 15g

Notes

Serve these coconut balls on a dessert platter or pack them as edible gifts. They pair well with coffee, milk, or raspberry jam. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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