I have a serious weakness for the classic coconut and chocolate combination of a Mounds bar, but I always wanted to see if I could make something just as delicious at home. When I stumbled upon the concept of a three-ingredient version, I was equal parts skeptical and excited. I gathered my simple supplies, and within an hour, my kitchen smelled like a tropical confectionery—toasty, sweet coconut mingling with the rich scent of melting dark chocolate. The moment I bit into a firm, cool bar was pure magic. It was better than the store-bought kind, intensely flavorful and satisfyingly rich, and I couldn’t believe it came from my own hands with such minimal effort.
Why You’ll Love This Recipe
You will adore this recipe because it proves that spectacular treats don’t require a pantry full of obscure ingredients or advanced skills. With just three things, you can create a decadent, impressive candy that feels both nostalgic and gourmet. It’s perfect for satisfying a sudden chocolate-coconut craving, whipping up a last-minute gift, or simply enjoying the profound satisfaction of making something wonderful from almost nothing.
Ingredients
- 3 cups (about 240g) sweetened shredded coconut
- ⅔ cup (160ml) sweetened condensed milk (about half of a standard 14-oz can)
- 10 ounces (about 285g) high-quality dark or semi-sweet chocolate, chopped
- (Optional) ¼ teaspoon pure vanilla extract or a pinch of fine sea salt for the coconut mixture
These three ingredients are non-negotiable partners, and their quality directly shapes your bars. For the coconut, you must use finely shredded, sweetened coconut from a bag. The long, moist threads pack together perfectly. I tried once with desiccated coconut, and it was a dry, crumbly failure—trust me, don’t do it. The sweetened condensed milk is the magical glue; please do not substitute with evaporated milk or coconut milk. Its thick, sticky sweetness is what binds the coconut into that iconic, chewy center. For the chocolate, since it’s the star coating, use a bar you love eating plain. Chocolate chips can work, but they often contain stabilizers that don’t melt as smoothly. A good bar of chocolate gives you a superior, snappy shell.(See the next page below to continue…)