Coconut Mounds Candy (peanut, egg, gluten free )

Coconut mounds or almond joys are pretty popular this time of year.  I remember being 

disappointed whenever I received on of these as a kid.  When trick or treat came around,
all I wanted were snickers, twix and milky ways…

I couldn’t stand coconut in candies.  It was always too sweet and had that crunchy/soft/chewy 

texture.   (I had texture issues as kid.  Cheese bothered me too.  I couldn’t eat any cheese, unless

 it was melted.  And don’t even get me started on cottage cheese…eeeyeh!)

I know.
I’m weird.
BUT. 

at least I know I’m weird. 😀

So what happened in past 20+ (ok, ok more like 30+) years that makes me love coconut now?  

I don’t actually know.  I suspect it has to do with the fact that I never really tried to like 

it.  #pickyeater  Plus, when you buy real coconut (not the sweetened kind) it has a real
mild taste and is soft.

It seems a little ironic that I’m searching for all of these healthy foods I refused to eat as 

child myself.  Annnd the best part is, both my kids already love Coconut.

If you didn’t already know, Coconut has been making a serious comeback as a healthy and 

good oil to cook and bake with.  I’m just excited we can use it and have gone a little 

overboard since we passed our food challenge.

I just realized that the movie theatre popcorn (which I haven’t eaten in years) 

contains coconut oil.  And I’m pretty sure Tootsie rolls do too.  

Coconut is sneaky like that.  

It’s the NINJA of oils.  It hides.  It’s in lotions, shampoo, makeup and of course food.

Coconut oil gives you just a hint of it’s delicious-ness.  Use real coconut flakes and 

you won’t stop eating.  Like with these candies.  Modelled after a Mounds Bar, these
coconut candies are packed with coconut and almost nothing else.  

Betcha can’t stop eating ’em.  Make them and share with your friends!

Directions

1. Food process coconut flakes until finely chopped (almost powder like) for about 3-5 minutes.
2. Add coconut cream and powder sugar.  Process another 5 minutes, stopping to scrape down the sides as needed. (Add slightly more cream if mixture seems dry)
3. Pour onto the center of parchment paper.   Fold paper in half, push/slide coconut to form a log shape within parchment paper.  Keep forming until desired disk thickness is achieved.  
4. Place in freezer for 1 hour or until frozen solid.  Cut into 1/2 inch disks.  (Be careful cutting… it needs to be frozen enough or else it will fall apart.)  Place disks back in freezer.
5. Melt chocolate over a double boiler or gently microwave.
6. Coat each disc with chocolate and place on parchment paper to firm up.
7. Enjoy your self or share with your allergy friends!