Mounds Balls Recipes

FAMOUS COCONUT-ALMOND BALLS

Steps:

• Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
• Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
• Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

MOUNDS BALLS

Steps:

• Mix together powdered sugar, coconut and condensed milk.
• Roll into small balls and refrigerate at least one hour.
• Melt chocolate in a double boiler and dip cooled coconut balls to coat.
• Place on parchment paper to let chocolate harden.

COCONUT MOUND BALLS

Steps:

• In a medium to large pot, melt the butter.
• Add Eagle Brand milk and stir well.
• Remove from heat and add coconut,almonds and powdered sugar. Stir well.
• Let cool down 15 minutes; shape into small to medium balls.
• Place on a lightly greased pan and put in freezer for 30 minutes to harden.
• After 30 minutes or the balls have harden, remove from freezer and set aside.
• Melt shortening in pan and add chocolate chips. Stir until chips melts or until smooth.
• Dip balls in chocolate and place on wax paper and allow to set up.

MOUNDS BALLS

Steps:

• In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

MOUNDS BALLS

Steps:

• 1. Empty coconut into a large bowl, add Karo syrup (enough to make it gooey, it will snap crackle and pop like rice krispies when you have enough) It needs to be able to be shaped into a ball and hold its shape. If you get too much syrup..just add a little more coconut, the ingredients are not an exact science. Mix well with a spoon.GREASE HANDS WELL WITH BUTTER, FREQUENTLY...YOU WILL HAVE TO WASH THE COCONUT OFF OF YOUR HANDS BEFORE EACH BUTTERING.
• 2. Roll into balls one at a time and drop each ball as its rolled into the following: 1 bag of melted semi sweet chocolate chips with 1/3 of a bar of gulfwax melted together. I do this in a double boiler. As you roll each ball, drop it into the melted chocolate for coating,lay each ball onto wax paper that covers a cookie sheet. When the sheet is full, pop into the freezer for a few minutes to set the chocolate. When the chocolate is hardened enough to remove from the wax paper, do so and store the balls in a cookie tin. Layering with wax paper between each row.