Homemade Mounds Bars

There are few things quite as comforting and delightful as a good coconut macaroon. These aren’t just any macaroons, though; they’re little mounds of chewy, sweet, toasted coconut perfection that practically melt in your mouth. With a golden exterior and a tender, fragrant interior, they offer that perfect balance of texture and flavor, making them an incredibly satisfying treat that’s surprisingly simple to bring to life in your own kitchen. You absolutely have to try them!

My husband, Michael, has always had a soft spot for anything coconut, and these macaroons quickly became a legendary staple in our home. I remember the first time I made them for him; it was a rainy Saturday afternoon, and I was experimenting with a few different ratios. He walked into the kitchen, drawn by the incredible aroma filling the house, and his eyes just lit up. He took one bite of a still-warm macaroon, and declared it “pure sunshine.” From that day on, they’ve been his absolute favorite, a go-to for special occasions, or just because we needed a little bit of that sunshine on a cloudy day. Our kids, now grown, still request “Dad’s coconut cookies” whenever they visit, a testament to how deeply ingrained these simple, glorious treats are in our family’s sweet history.

Behind the Recipe

What I’ve learned over the years with this recipe is that simplicity truly reigns supreme. The magic lies in the quality of your ingredients and a few gentle touches. Don’t be tempted to overmix the coconut with the condensed milk; you want to combine it just until it’s cohesive. The real secret to their tender, slightly airy chew comes from properly whipped egg whites. You don’t need stiff peaks, but definitely a nice volume that folds in gently. And please, don’t rush the toasting! That golden-brown hue on the tips isn’t just for looks; it intensifies the coconut flavor, adding depth and warmth. A small touch, like pure vanilla extract, really elevates the overall aroma, and a tiny pinch of salt balances the sweetness beautifully.

Shopping Tips

• Shredded Coconut: Opt for sweetened shredded coconut for that classic macaroon sweetness and moisture. If you prefer less sugar, unsweetened will work, but you might want to add a tablespoon or two of granulated sugar to the mixture.
• Sweetened Condensed Milk: Any good quality brand will do. Just be sure you’re grabbing sweetened condensed milk and not evaporated milk, as they are very different products!
• Eggs: Fresh large eggs are always best for separating the whites. Ensure they are at room temperature before whipping, as they will achieve better volume.
• Vanilla Extract: Pure vanilla extract makes a noticeable difference in flavor. A good quality vanilla will shine through, so it’s worth the small splurge.
• Chocolate (Optional): If you plan to dip them, choose a good melting chocolate like semi-sweet or dark chocolate chips or a chopped chocolate bar for the best results.
• Slivered Almonds (Optional): Look for pre-slivered almonds in the baking aisle. Check the expiry date to ensure they are fresh and not rancid.

Prep Ahead Ideas

You can separate your egg whites a day or two in advance and store them covered in the fridge. This also ensures they come to room temperature easily before you’re ready to whip them. You can also measure out your shredded coconut, condensed milk, and vanilla, keeping them covered until mixing time.

Time-Saving Tricks

If you’re really pressed for time, use liquid egg whites from a carton; just ensure they are suitable for whipping. A small cookie scoop or disher makes quick work of forming perfectly uniform macaroons, saving you time and ensuring even baking. Skipping any optional chocolate dipping or almond topping will also shave off a few minutes.

Common Mistakes

One common pitfall is overmixing the coconut mixture; a gentle hand is key to maintaining a tender crumb. Another mistake is under-baking them, which leaves them too soft and prone to spreading, lacking that essential toasted flavor and chewy texture. Lastly, trying to remove them from the parchment paper too soon can lead to breakage, so allow them to cool slightly on the baking sheet first.

What to Serve It With

These macaroons are wonderful on their own, perhaps with a cup of strong coffee or a comforting mug of tea. They also make a lovely addition to a dessert platter or served alongside fresh fruit for a lighter finish to a meal.

✔Tips & Mistakes

To achieve the perfect volume for your egg whites, make sure your mixing bowl and whisk are absolutely clean and free of any grease. Any trace of fat can prevent the whites from whipping properly. Don’t crowd your baking sheet; give the macaroons some space to breathe and toast evenly. And a final tip: if your macaroons stick, try using a very thin, flexible spatula to gently pry them off the parchment once slightly cooled.

Storage Tips

Store in airtight containers at room temperature for up to a week, or in the fridge for longer freshness. While they don’t typically “reheat” like a savory dish, the-coconut-mix-is-now-more-pliable-now-that-it-is-hot-i-finish-recipe-as-follows-i-even-sometimes-sprinkle-a-few-slivered-almonds-on-top-top-make-them-like a warm treat from the oven. But for general snacking, a cold macaroon is just as delightful!

Variations and Substitutions

These macaroons are fantastic as is, but feel free to play around! A drizzle of melted dark chocolate after they’ve cooled is a classic and delicious addition. You could also swap out the vanilla for almond extract for a different flavor profile, or add a pinch of orange zest to the mixture for a bright citrusy note. While the classic sweetened shredded coconut is recommended, if you use unsweetened, just be sure to adjust the sweetness with a little extra sugar. For an extra nutty crunch, try incorporating chopped toasted pecans or walnuts into the mix.

Frequently Asked Questions

Homemade Mounds Bars

Rich coconut centers coated in dark chocolate—easy homemade Mounds bars with a creamy, sweet filling and crisp chocolate shell.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 12

Ingredients

  

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Main Ingredients

• 3 cups sweetened shredded coconut flaked, not dessicated
• 14 ounces sweetened condensed milk one 14 oz can
• 1 cups powdered sugar to help firm the filling
• 1 teaspoons vanilla extract
• 0.25 teaspoons salt adjust to taste
• 12 ounces dark chocolate chips 60-70% cacao recommended for coating
• 1 tablespoons coconut oil optional, for smoother melted chocolate

Instructions

 

Preparation Steps

• Line an 8x8 inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
• In a large bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, vanilla, and salt. Mix until a sticky, slightly firm dough forms.
• Press the coconut mixture firmly and evenly into the prepared pan. Use the back of a spatula to smooth the top. Freeze for 20 minutes to set.
• Remove the chilled coconut slab from the pan using the parchment overhang. Cut into 12 equal bars or rectangles and place them on a parchment-lined baking sheet. Freeze for another 10 minutes to firm.
• Melt the dark chocolate chips with the coconut oil in a microwave-safe bowl in 20 second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
• Dip each frozen coconut bar into the melted chocolate, using a fork to coat fully, then lift and let excess chocolate drip off. Return to the parchment-lined sheet. If needed, spoon extra chocolate over bars to fully cover.
• Refrigerate the coated bars until the chocolate is set, about 10 minutes. Store in an airtight container in the refrigerator.

Notes

For firmer bars, freeze an extra 10 minutes before dipping. Bars keep well chilled for up to 2 weeks.

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