Homemade Mounds Bars | Mock and Marvelous

I love homemade mounds bars so much that I had to develop this recipe. Now I have my homemade mounds bars to share with everyone.

The blog has been compensated by Tresomega Nutrition and its advertiser. All opinions are mine alone. #Tresomega #TresomegaNutrition #OrganicsForLife #Sponsored

A plateful of chocolate coconut candies sitting on a cake stand with a container of coconut oil in the background.

This mock mounds bar recipe is easy. Oh, yes, it is super easy. The most time consuming part is the time you wait while the ingredients are in the freezer and the fridge.

Above all, there is something so delicious about coconut covered with dark chocolate.

You may notice in the photo above there is a cherry stem. I dipped a maraschino cherry in the delicious chocolate, just because! It was delicious!

Tresomega sent me some gluten free pasta and I made some pasta alla Norma. They also sent me their delicious coconut oil that I used in this recipe! You can learn more about all their wonderful products here. You can also find the Tresomega brand locally at Sams Club, Amazon and Walmart.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.

How to make homemade mounds bars


Get your food processor, jelly roll pan and parchment paper.

Line the pan with the parchment paper.

Step one

Gather the ingredients – coconut oil, unsweetened shredded coconut, coconut flour and maple syrup.

Container of coconut oil, shredded coconut and flour and a bottle of maple syrup in the background

Step two

Get out a food processor and add the dry ingredients.

Step three

Pulse the ingredients until the mixture looks like a chunky or a coarse, grainy flour, as in the photo below.

Closeup of the food processor container with shredded coconut, coconut flour and salt mixed together.

Step four

Add 1 tablespoon of coconut oil, maple syrup and vanilla and pulse a few more times.

The coconut mixture is just wet enough that when I mold it together, it will hold its shape.

All the ingredients, wet and dry, combined into the candy mixture.

Forming the candy

Step five

You can use a little teaspoon but I prefer to use my hands. Form the coconut into small, blobby sort of balls.

Place on the jelly roll pan.

A jelly roll pan containing rolled coconut balls

Step six

Place into the freezer for at least a 1/2 hour.

Step seven

Get a saucepan and add two inches of water to the bottom. Turn the heat on medium and right before it begins to boil, add 1/2 cup of the chocolate bits with 2 tablespoons of butter to a glass bowl and place it over the water.

Do not let the bowl touch the water.

Stir the chocolate bits as they melt.

Close up of the rubber spatula stirring the melted dark chocolate for dipping the candies into.

Step eight

You need to thin out the chocolate so you can dip the coconut candy into it. Add milk one tablespoon at a time to get it to the right consistency.

Step nine

Take the coconut bars out of the freezer and rest one of the coconut candies on a fork.

Dip into the chocolate and flip the coconut bar around so the chocolate covers the whole thing.

Take the chocolate covered coconut out and place it back on the jelly roll pan.

Continue until all the coconut has been covered.

I put little dollops of chocolate on the top like my mom used to do.

Notice the dipped maraschino cherry in the lower right.

Small jelly roll pan with the coconut candies, covered in chocolate

Step ten

Finally, place the chocolate covered coconut back into the freezer for a 1/2 hour.

Just know that this candy is not the type that you can leave on the counter, even after it’s done. The chocolate will melt so you must store it in the fridge between nibbles.

Here are the they are plated and ready to be consumed.

Plateful of chocolate covered coconut with a jar of coconut oil in the background.


When I asked Christopher to take a bite out of one of these cute little candies and hold it in his hand while I snapped photos, he jumped up and fist pumped a few times before he made his way over to my photography table.

Close up of a hand holding a chocolate coconut ball with a big bite taken out of it

I asked Christopher to cut one in half.

One candy cut in half and sitting on its own little pedestal, with the plateful of coconut candies on the cake stand behind it.

I hope you enjoy this homemade mounds bars recipe and will leave me a comment if you make it.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A male hand holding a mounds bar with a bite taken out of it - square

Homemade Mounds Bars Candy

Delicious alternative to the mounds bar!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: homemade mounds bars
Prep Time: 1 hour 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
Servings: 12 candies
Calories: 124kcal


  • 1 cup unsweetened coconut
  • 1 tablespoon coconut flour heaping
  • 1/16 teaspoon salt just a pinch
  • 1 tablespoon maple syrup
  • 2 tablespoon coconut oil
  • 1 teaspoon vanilla


  • 1/2 cup bittersweet chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons almond milk 1 – 2


  • In a food processor, add unsweetened coconut, coconut flour and salt
  • Pulse until it looks like chunky flour
  • Add maple syrup, coconut oil and vanilla and pulse until the coconut is wet enough and can be formed into balls
  • Line a jelly roll pan with parchment paper
  • Using your hands, take a small amount of coconut and form it into a balls (remember it won’t be a perfect ball
  • Place the formed coconut balls onto the jelly roll pan
  • Place pan in freezer for 1/2 hour
  • Get a saucepan and put 1 – 2 inches of water, heat the water
  • Put chocolate chips and butter in a glass bowl and place it over the heated water being careful for it not to touch the heated water. Stand and stir the chocolate until it has melted
  • Add milk 1 tablespoon at a time to thin the chocolate out for coating the coconut
  • Rest the coconut balls on a fork and dip it in the chocolate. Carefully flip the coconut around to completely coat it. Continue until all the balls have been coated
  • Place coated coconut back on jelly roll pan and place in the freezer for another half hour
  • Serve
  • Smile
  • Enjoy
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Serving: 2candies | Calories: 124kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.3mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Oh wow I’m literally drooling just looking at these tasty treats! Can’t believe how simple they are to make too *prints recipe and makes 30 batches*

  2. Chocolate and coconut, 2 of my favourite sweet thing combined. These look delicious and super easy, will definitely have to try these.

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