Chocolate Coconut Mounds Sundae Food

HALLE'S MINI SUNDAES

Steps:

• For the chocolate cups: Add the milk chocolate chips to a heatproof bowl. Add the white chocolate chips to a second heatproof bowl. Divide the coconut oil between the two bowls and microwave separately in 30-second increments, stirring after each, until completely smooth, about 1 minute total. Set aside and let cool for 5 minutes.
• Using a pastry brush, paint the entire inside of three cupcake liners with the melted white chocolate; don't be shy-really slather it on. Transfer to a plate. Do the same with the melted milk chocolate and three more cupcake liners. Place on the plate, next to the white chocolate cups, and transfer to the refrigerator to chill for 10 minutes. Remove the cups and repeat for a second layer. Return the plate to the refrigerator until the chocolate is completely set, at least 30 minutes.
• Remove the cups from the refrigerator and carefully peel the cupcake liners away from the chocolate. Use immediately or return to the fridge until ready to use.
• For the strawberry shortcake sundaes: Scoop 3 tablespoon-size scoops strawberry ice cream into each white chocolate cup. Top each with the shortcake, strawberry sauce, whipped cream and red sprinkles.
• For the toffee coffee sundaes: Scoop 3 tablespoon-size scoops coffee ice cream into each milk chocolate cup. Top each with the toffee bits, pecans, caramel sauce, whipped cream and chocolate sprinkles.

COCONUT-CHOCOLATE SUNDAES

Steps:

• Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
• Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

CHOCOLATE & COCONUT "MOUNDS" SUNDAE

Steps:

• Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and butter.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Refrigerate leftovers.
• Dark Chocolate Sauce: In a sauce pan combine sugar, corn syrup and egg.
• Add chocolate.
• Cook over medium heat stirring constantly until mixture comes to full boil.
• Boil and stir for three minutes.
• Remove from heat and let stand for 5 minutes.
• Gradually stir in milk and vanilla.
• Refrigerate leftovers.
• Place 1 scoop of vanilla ice cream in a sundae dish or small bowl.
• Cover with 2 tbls.
• of hot coconut sauce and 2 tbls of hot dark chocolate sauce.
• Top with whipped cream, mixed nuts and a cherry.
• There is enough sauce for about 15 servings.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

REALLY EASY CHOCOLATE COVERED COCONUT CANDY

Steps:

• In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
• Form into 1-inch balls and place onto wax paper.
• Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
• Dip coconut balls in chocolate.
• Place on waxed paper.
• Refrigerate to harden chocolate.
• Store tightly covered in the refrigerator.

MOUNDS CHOCOLATE & COCONUT CAKE

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.
• Cool cakes completely.
• Filling: In a saucepan over medium heat, combine butter and evaporated milk.
• Bring to a boil.
• Add the marshmallows and stir until melted and smooth.
• Stir in coconut. Let coconut mixture cool completely before assembling cake.
• Assemble the cake: Place bottom layer on serving plate.
• Spread with entire coconut filling.
• Cover top and sides with fudge frosting.
• Refrigerate.
• Optional: serve with Sweet Coconut Sauce on the side, Recipe#26786.

CHOCOLATE COCONUT MOUNDS CAKE

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
• Watch closely, it burns easily.
• Remove from heat and stir in coconut.
• Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
• Add chocolate chips and stir until they are melted.
• Pour over second layer of cake and refrigerate overnight.

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.