Copycat Mounds Coconut Balls! Directions:
Combine the sweetened condensed milk, coconut, powdered sugar, and optional chopped nuts in a large bowl until evenly mixed.
Cover and freeze for 10 to 15 minutes, until the mixture is firm enough to handle.
Shape the mixture into about 40 balls, approximately 1 to 1 1/4 inches each, and arrange them on a parchment-lined baking sheet. If the mixture becomes too sticky, chill it again for 10 minutes.
Freeze the shaped coconut balls for 20 minutes so they remain firm during dipping.
Melt the white and milk chocolate wafers separately in heatproof bowls over gently simmering water, stirring until completely smooth. Keep all water and steam away from the chocolate.
Dip each chilled coconut ball individually into either white or milk chocolate, allowing the excess coating to drip off before returning it to the parchment-lined sheet.
Refrigerate for 30 minutes, or until the chocolate coating is completely set. Store in an airtight container in the refrigerator.
WW Points Calculation:
Eagle Brand Sweetened Condensed Milk: 66 points
Baker’s Sweetened Angel Flake Coconut: 116 points
Domino Powdered Sugar: 14 points
Ghirardelli White Vanilla Flavored Melting Wafers: 50 points
Ghirardelli Milk Chocolate Flavored Melting Wafers: 50 points
Points Information:
Total Points: 296 points
Servings: 40 servings / 1 coconut ball each
Points per serving: 7.4 points
Nutrition Information:
Calories: 137
Protein: 1.3 g
Carbohydrates: 17.3 g
Fat: 6.9 g
Fiber: 0.8 g
Sugar: 10.5 g
Sodium: 49 mg
I'm waiting for your comments! Enjoy!
