CHOCOLATE COVERED COCONUT CAKE MIX COOKIES (MOUNDS COOKIES)
Make and share this Chocolate Covered Coconut Cake Mix Cookies (Mounds Cookies) recipe from Food.com.
Provided by Churby
Categories Dessert
Time 1h
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- 1) Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
- 2) Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
- 3) The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
- 4) Line a cookie sheet with parchment paper.
- 5) Roll dough into small balls and drop onto parchment paper.
- 6) Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
- 7) Bake at 350 degrees for 12 to 14 minutes.
- 8) Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
- 9) Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
- 10) Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
- 11) Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
- 12) One chocolate bar should cover about 12 small cookies really well.
- 13) I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
- 14) If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
- 15) Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!
Nutrition Facts : Calories 160.8, Fat 13.1, SaturatedFat 7.7, Cholesterol 20.7, Sodium 65.7, Carbohydrate 10.6, Fiber 1, Sugar 9.5, Protein 1.3
COCONUT FILLED CHOCOLATE COOKIES AKA MOUNDS COOKIES
Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it!
Provided by Karen..
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Sift together flour, cocoa, baking soda and salt; set aside.
- Cream together butter, sugar, vanilla, egg and sour cream.
- Stir in dry ingredients.
- Cover and refrigerate dough.
- To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
- Preheat the oven to 375 degrees. Grease cookie sheets.
- On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
- Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
- NOTES:.
- I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
- I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.
REALLY EASY CHOCOLATE COVERED COCONUT CANDY
If you are a lover of coconut like myself, then I know you will really love these! ... and they are so easy to make with just 5 ingredients! Make certain the the coconut is soft and fresh, and not hard and dry. If you find that the coconut is shredded too large, just pulse in the food processor for just a few seconds.
Provided by Kittencalrecipezazz
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
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 COOKIES
These are a chocolate chip cookie based on one of my favorite candies - the Mounds bar. Change the dark chocolate chips to milk chocolate and add some chopped toasted almonds and you have an Almond Joy in cookie form.
Provided by Baking Barb
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together butter and sugars.
- Add in eggs, one at a time, beating well between each addition.
- Add in vanilla.
- Add 1/2 cup flour, baking soda and powder, and salt and mix well.
- Gently stir in remaining flour.
- When almost combined, stir in coconut and chocolate chips.
- Drop by tablespoonfuls onto a baking sheet about 2 inches apart.
- Bake for 14-16 minutes.
- Let cool on cookie sheet for 5 minutes and then cool completely on wire rack
- Store in an airtight container at room temperature for several days or in the freezer for several months.
Nutrition Facts : Calories 1436.3, Fat 79.3, SaturatedFat 53.5, Cholesterol 172, Sodium 757.9, Carbohydrate 181.1, Fiber 8.2, Sugar 124, Protein 13.8
CHOCOLATE MACAROON CAKE
This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!
Provided by Cathy
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
- To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
- Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
- Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
- Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
- Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
- Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
- To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 102.6 g, Cholesterol 71.9 mg, Fat 24.1 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 12.5 g, Sodium 421.8 mg, Sugar 76.2 g
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 cup sugar, 1 cup 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 cup milk, the butter and 1 cup sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOUNDS CHOCOLATE & COCONUT CAKE
Make and share this Mounds Chocolate & Coconut Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 505.8, Fat 24.2, SaturatedFat 15.1, Cholesterol 9.8, Sodium 578.6, Carbohydrate 72.7, Fiber 3, Sugar 47.3, Protein 5.6
CHOCOLATE COCONUT MOUNDS CAKE
A yummy chocolate cake that tastes like my favorite Mounds candy bar. What could be better? Made easy with a cake mix. Enjoy!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 857.9, Fat 52.6, SaturatedFat 32.1, Cholesterol 71.1, Sodium 476.5, Carbohydrate 100.4, Fiber 8.1, Sugar 73.5, Protein 8.8
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MOUNDS BAR CHOCOLATE COCONUT COOKIES - AVERIE COOKS
From averiecooks.com
Cuisine AmericanTotal Time 1 hrCategory CookiesCalories 200 per serving
- Preheat oven to 350F. In a large mixing bowl combine the cake mix, softened butter, egg, vanilla and stir by hand or with a mixer until combined. Fold in the coconut flakes and chocolate chips. Place the mixing bowl in the freezer for 15 minutes. Do not skip this step. Chilled dough spreads less during the baking process and this dough must be chilled before baking.
- Using a cookie scoop or spoon, drop 1-inch domed balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray, allowing for adequate spacing. These cookies do spread some, but not terribly so. Before baking, insert a couple of the diced Mounds pieces into the top of each cookie, pressing in just past the surface. Bake at 350F for 8 to 10 minutes or until cookies have set up.
- Tip: Because the cookies are dark chocolate, it is hard to tell if they are browning; instead look at the tops of the cookies. If the tops are shiny, they are still a bit raw and a matte appearance means they are more well-cooked (I baked for 8 1/2 minutes, retaining just a small portion of shininess in the centers of the cookies. I prefer slightly underbaked cookies and these were incredibly soft and moist).
- The cookies may appear a bit loose on the tops after 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool on the cookie sheets before attempting to move them. Cookies will keep for a week on the countertop in an airtight container or in the freezer for up to 3 months.
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