Ingredients:

  • 1 standard 14 oz can (396 g) Sweetened Condensed Milk
  • 4 cups (approx. 400 g) Desiccated Coconut (unsweetened), packed
  • 1 teaspoon (5 ml) Vanilla Extract
  • ¼ teaspoon (1.2 ml) Fine Sea Salt
  • 36 – 40 pieces Whole Almonds (lightly toasted is preferred)
  • 12 ounces (340 g) High-Quality Dark Chocolate (60-70% cocoa), finely chopped or use chips
  • 1 teaspoon (5 ml) Coconut Oil (optional, for thinning)

Instructions:

  1. Combine the Filling: In a large bowl, mix the sweetened condensed milk, vanilla extract, and salt until well combined. Gradually fold in the desiccated coconut until the mixture is uniform, thick, and sticky.
  2. Form the Mounds (Pre-Chill): Line a baking sheet with parchment or a silicone mat. Using a scoop or a tablespoon, portion the coconut mixture into oval or slightly rounded mounds (about 1.5 inches long).
  3. First Chill (The Hardening): Transfer the baking sheet to the refrigerator and chill for a minimum of 90 minutes, or until the mounds are firm enough to handle without crumbling.
  4. Add the Almonds: Once firm, remove the mounds from the fridge. Gently press two whole almonds onto the top of each mound, spaced evenly.
  5. Second Chill: Return the sheet to the refrigerator while you prepare the chocolate.
  6. Prepare the Chocolate: Set up a double boiler. Add the chopped dark chocolate (and optional coconut oil) to the top bowl. Heat gently over simmering water (making sure the bowl doesn't touch the water) until about two-thirds of the chocolate is melted.
  7. Melt and Stir: Remove the bowl from the heat and stir continuously until the remaining chocolate melts entirely, achieving a smooth, glossy consistency. Keep the temperature low to prevent grainy chocolate.
  8. Dip the Candies: Using a dipping fork, carefully submerge one chilled coconut mound into the melted chocolate. Tap the fork gently against the side of the bowl to allow excess chocolate to drip off.
  9. Set the Coating: Place the coated candy back onto the prepared baking sheet. Repeat with the remaining candies.
  10. Final Set: Place the sheet back into the refrigerator (or a cool room) for 30 minutes until the chocolate shell is completely set and snaps cleanly.