Homemade Mounds and Almond Joy Bars
These homemade Mounds and Almond Joy bars are easy copycat coconut candy bars made with shredded coconut, powdered sugar, sweetened condensed milk, and a smooth chocolate coating; leave off the almonds for Mounds-style bars or add whole almonds for Almond Joy-style bars.
You can shape them into bars, logs, or bite-size candies, and one batch gives you two nostalgic candy favorites without a candy thermometer. They are especially fun for holiday candy trays, homemade gifts, or those days when the candy aisle is calling your name.
Homemade Mounds and Almond Joy Bars Recipe
This homemade candy recipe starts with a sweet, chewy coconut filling that is chilled until firm enough to shape and dip in chocolate. Make the Mounds-style version without whole almonds and use dark chocolate for that rich coconut-and-chocolate combination. For Almond Joy-style bars, press whole almonds into the coconut centers before coating them in chocolate.
One important note before we begin: my original family version mixed finely chopped pecans into the coconut filling. That version is still delicious, and I am keeping it as a variation because it is part of this recipe’s history. For the closest copycat Mounds or Almond Joy bars, however, leave the chopped pecans out of the center.
This is also a forgiving homemade candy recipe. You can roll the filling into logs and slice it, shape individual candy bars by hand, make little coconut candy bites, or press the mixture into molds. The most important step is simply giving the centers enough time to chill before dipping them in chocolate.
Why You’ll Love This Recipe
- One recipe makes two candy-bar favorites. Make Mounds-style bars, Almond Joy-style bars, or divide the batch and make both.
- No candy thermometer is needed. The filling is mixed, shaped, chilled, and dipped.
- You can choose the shape. Make bars, sliced rounds, logs, candy bites, or molded chocolates.
- They are easy to make ahead. Shape the coconut centers first and dip them when you are ready.
- They have plenty of nostalgic charm. These are the kind of homemade candies that look right at home on a handwritten recipe card.
Ingredients
The printable recipe card below gives you the exact amounts. Here is what makes these homemade coconut candy bars work.
For the Coconut Candy Center
- Shredded coconut: Use sweetened or unsweetened coconut depending on how sweet you like your candy. A finer shred is easier to shape into neat bars.
- Powdered sugar: Sweetens the center and helps give it a firm candy-like texture once chilled.
- Sweetened condensed milk: Binds the coconut filling together and gives it that rich, chewy texture. Do not substitute evaporated milk.
- Finely chopped pecans, optional: These were part of my original recipe. Keep them for the old family-style variation or leave them out for a closer Mounds and Almond Joy copycat.
For the Chocolate Coating
- Chocolate: Dark chocolate is especially good for Mounds-style bars. Milk or semisweet chocolate works beautifully for Almond Joy-style bars, or use your favorite chocolate for the entire batch.
- Whole almonds: Add one or two to each coconut center when making the Almond Joy-style version.
How to Make Homemade Mounds and Almond Joy Bars
- Mix the coconut filling. Combine the coconut, powdered sugar, and sweetened condensed milk until the mixture is evenly blended and holds together. Fold in the finely chopped pecans only if you are making my original family-style variation.
- Choose your candy. Leave the centers plain for Mounds-style bars. For Almond Joy-style bars, plan to add one or two whole almonds to each piece.
- Shape the filling. Roll the mixture into logs for easy slicing, form individual candy-bar shapes by hand, roll it into bite-size pieces, or press it into candy molds.
- Chill until firm. Wrap logs in waxed paper or arrange individual pieces on a lined tray. Freeze for at least 30 minutes so the centers are firm enough to dip.
- Slice the logs, if using. Remove the chilled coconut logs from the freezer and cut them into your preferred thickness. We have always liked ours about 1/2 inch thick.
- Add the almonds. Press whole almonds gently into the tops of the pieces you are turning into Almond Joy-style bars.
- Melt the chocolate. Melt the chocolate gently in a double boiler or using short microwave intervals, stirring often until smooth.
- Dip the coconut centers. Coat each chilled piece in melted chocolate, let the excess drip away, and place the candy on waxed or parchment paper to set.
- Double dip, if you love chocolate as much as I do. Once the first coating has set, dip the candy again for a thicker chocolate shell.
- Let the candy set completely. Once the chocolate is firm, the bars are ready to eat, store, gift, or hide somewhere no one else will find them.
Readers Also Make…
When a homemade candy craving takes over the kitchen, readers also love these No-Bake Peanut Butter Chocolate Squares and these rich Girl Scout Brownies. Both fit right in with a nostalgic chocolate dessert spread.
Sometimes You Feel Like a Nut, Sometimes You Don’t
Holidays are my baking time, but sometimes I enjoy the adventure of making a holiday favorite just because.
One of my favorite go-to recipes has always been these homemade Mounds and Almond Joy bars. There is something wonderfully satisfying about starting with a bowl of coconut filling and ending with a tray of homemade candy bars.
They are fun to make, and I always feel so productive when it is over. That little feeling of accomplishment is worth the reward of the feast.
The original version of this recipe was even featured by Bon Appétit in 2012, which remains one of those delightful little moments in this recipe’s history.
Expert Tips for the Best Homemade Coconut Candy Bars
- Chill the centers well. Soft coconut filling is much harder to dip neatly. The centers should feel firm before they meet the chocolate.
- Work in small batches. Keep part of the candy chilled while you dip the rest so the centers do not become too soft.
- Use finely shredded coconut for neater bars. Long pieces of coconut can make the filling harder to shape and the edges less smooth.
- Melt chocolate gently. High heat can make chocolate thick, grainy, or scorched.
- Keep water away from the chocolate. Even a small amount of moisture can cause melted chocolate to seize.
- Tap off the excess coating. After dipping, gently tap the fork against the bowl so the shell is not too thick at the bottom.
- Use waxed or parchment paper for setting. I especially like placing waxed paper over a cooling rack because it gives the candies a smooth, flat bottom.
- Double dip for extra chocolate. Let the first layer set before adding the second.
A Note About the Old Paraffin Method
The original version of this recipe used a little paraffin wax to make the chocolate coating shiny. I have left that old-school shortcut out of this refresh. A good melting chocolate or candy coating gives you a smooth finish, while properly tempered chocolate gives you the glossiest finish and cleanest snap.
Troubleshooting Homemade Mounds and Almond Joy Bars
Why is my coconut filling too sticky to shape?
The mixture may simply be too warm. Chill it before shaping. Lightly dampening your hands can also make the coconut filling easier to handle.
Why is the filling falling apart?
Mix it a little longer first. The sweetened condensed milk needs to be distributed throughout the coconut and powdered sugar. If the mixture is genuinely dry, add only a very small amount of additional sweetened condensed milk at a time.
Why is the chocolate coating sliding off?
The coconut centers may be too warm or damp. Chill them again and make sure there is no condensation on the surface before dipping.
Why is my melted chocolate thick?
Chocolate can become thick from too much heat or contact with water. Melt it slowly, stir often, and make sure every bowl and utensil is completely dry.
Why do the almonds keep falling off?
Press the almonds into the coconut filling before dipping. For extra security, use a tiny dab of melted chocolate underneath each almond.
Variations and Creative Ideas
- Mounds-style bars: Skip the whole almonds and coat the coconut centers in dark chocolate.
- Almond Joy-style bars: Press one or two whole almonds into each center before coating.
- Original pecan variation: Fold finely chopped pecans into the coconut filling just as my old recipe did.
- Mini coconut candy bites: Roll the filling into small balls instead of bars for easy party servings.
- Chocolate coconut logs: Shape the filling into logs, chill, slice, and dip the rounds.
- Molded candy bars: Press the coconut filling into candy molds for more uniform pieces.
- Extra-chocolate version: Dip the candies twice after the first coating has completely set.
- Different nut variation: Try pecans, walnuts, or hazelnuts when you want a homemade coconut candy rather than a strict copycat version.
Serving Suggestions
These homemade Mounds and Almond Joy bars are right at home on holiday candy trays, dessert boards, cookie exchanges, and homemade gift platters.
For parties, cut a few bars open so the white coconut center shows against the chocolate coating. Put the Mounds-style and Almond Joy-style candies side by side so everyone can choose a team.
They are also delicious with coffee, hot chocolate, or a cold glass of milk, although I have never needed a special occasion to eat one straight from the refrigerator.
Perfect With…
Building a holiday candy tray? Pair these coconut candy bars with Copycat Williams Sonoma Peppermint Bark and Candy Cane Fudge. The mix of coconut, chocolate, peppermint, and creamy fudge makes a homemade candy spread that looks as tempting as anything behind a candy-counter glass.
Storage, Freezing, and Make-Ahead Tips
How to Store Homemade Candy Bars
Store the finished candies in an airtight container in the refrigerator. Separate layers with waxed or parchment paper so the chocolate coatings stay neat.
For the best texture, let the bars sit at room temperature for a few minutes before serving.
Can You Freeze Homemade Mounds and Almond Joy Bars?
Yes. Arrange the candies in an airtight freezer container with parchment or waxed paper between the layers. Thaw them in the refrigerator so condensation is less likely to collect on the chocolate.
Can You Make Them Ahead?
Absolutely. The coconut centers can be shaped and chilled ahead of time, then dipped in chocolate later. This is especially helpful when you are making several kinds of candy for a holiday tray.
These candies do not need reheating. Just chill, store, and let them soften slightly before serving if you prefer a less-firm center.
Make Them Pretty for Candy Trays and Photos
- Slice one candy bar open to show the coconut center.
- Place a Mounds-style bar and an Almond Joy-style bar side by side.
- Leave the whole almond clearly visible before dipping an Almond Joy-style batch.
- Photograph the chocolate dipping process for a homemade candy-counter look.
- Mix bars, rounds, and bite-size pieces on one tray to show all the ways the recipe can be shaped.
Homemade Mounds and Almond Joy Bars FAQs
What is the difference between the two versions in this recipe?
The Mounds-style version has a coconut center without whole almonds and is especially good with dark chocolate. The Almond Joy-style version adds whole almonds to the coconut center before dipping.
Can I make homemade Mounds bars without nuts?
Yes. Leave out the whole almonds and the optional chopped pecans for a nut-free Mounds-style coconut center.
Why did the original recipe include pecans?
The pecans were part of my original family-style version. They are delicious, but they are now treated as an optional variation rather than part of the core copycat recipe.
Should I use sweetened or unsweetened coconut?
Either works. Sweetened coconut creates a sweeter candy center, while unsweetened coconut gives you more control over the overall sweetness.
Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk is thick and sweet and helps bind the coconut filling. Evaporated milk is much thinner and will not work the same way.
Can I use dark chocolate for both versions?
Yes. Use whatever chocolate you enjoy most. Dark chocolate is especially good with coconut, but milk and semisweet chocolate also work well.
How do I make the chocolate shiny without paraffin wax?
Use a good-quality melting chocolate or candy coating for an easy smooth finish. For the glossiest finish and firmest snap, use properly tempered chocolate.
Can I make these in candy molds?
Yes. The coconut filling can be shaped by hand, sliced from logs, rolled into bites, or pressed into molds.
Can homemade Mounds and Almond Joy bars be frozen?
Yes. Freeze them in an airtight container with waxed or parchment paper between the layers, then thaw them in the refrigerator.
More Copycat Desserts and Candy to Make
When one homemade candy-bar favorite is not enough, try the Girl Scout Brownies or make a batch of Copycat Williams Sonoma Peppermint Bark.
You can also browse the full Copycat Recipes collection for more restaurant favorites, candy-inspired treats, coffeehouse drinks, and nostalgic recipes you can make at home.
Homemade Mounds and Almond Joy Bars Recipe Card
Ready to make your own coconut candy bars? Use the printable recipe card below for the exact ingredient amounts and complete instructions.
Final Thoughts
This is one of those recipes that proves homemade candy does not have to be complicated. Mix the coconut center, choose whether you feel like a nut or not, chill the pieces, and cover everything in chocolate.
Make all Mounds-style bars, all Almond Joy-style bars, or split the batch right down the middle. Just be warned: the hardest part of this recipe is pretending you made enough to share.
Homemade Mounds and Almond Joy Bars
These homemade Mounds and Almond Joy bars are easy copycat coconut candy bars made with shredded coconut, powdered sugar, sweetened condensed milk, and a smooth chocolate coating. Leave off the whole almonds for Mounds-style bars or add them for Almond Joy-style bars. Shape the coconut filling into bars, sliced logs, or bite-size candies for an easy homemade candy recipe that is perfect for holiday trays and homemade gifts.
Ingredients
- 1 pound shredded coconut, sweetened or unsweetened
- 1 pound powdered sugar
- 1 (14-ounce) can sweetened condensed milk
- 3 cups finely chopped pecans, optional, for Julee's original family variation
- 12 ounces dark, semisweet, or milk chocolate chips or melting chocolate, plus more as needed for dipping
- Whole almonds, 1 to 2 per candy, for Almond Joy-style bars
Instructions
Combine the shredded coconut, powdered sugar, and sweetened condensed milk in a large mixing bowl. Mix until evenly combined and the coconut filling holds together.
Fold in the finely chopped pecans only if making Julee's original family-style variation. Leave them out for a closer copycat Mounds or Almond Joy candy bar.
Shape the coconut mixture into individual candy bars, bite-size pieces, or logs. If making logs, wrap them in waxed paper so they are easy to slice after chilling.
For Mounds-style bars, leave the coconut centers plain. For Almond Joy-style bars, press 1 or 2 whole almonds firmly into the top of each shaped coconut center.
Freeze the shaped coconut centers for at least 30 minutes, or until firm enough to dip without falling apart.
If using coconut logs, remove them from the freezer and slice them about 1/2 inch thick.
Melt the chocolate gently in a double boiler, stirring until smooth. You can also melt the chocolate in a microwave-safe bowl using short intervals and stirring frequently.
Dip each chilled coconut center into the melted chocolate until completely coated. Let the excess chocolate drip away.
Place the dipped candies on waxed paper or parchment paper and allow the chocolate to set completely.
For a thicker chocolate coating, let the first layer set and dip the candies a second time.
Enjoy immediately or store the homemade candy bars in an airtight container.
Notes
Recipe Notes
For Mounds-style bars, leave off the whole almonds and use dark chocolate for the most recognizable chocolate-and-coconut flavor.
For Almond Joy-style bars, press 1 or 2 whole almonds into each coconut center before dipping. Milk or semisweet chocolate works especially well.
The finely chopped pecans are part of Julee's original family recipe. Keep them for the original variation or leave them out for a closer copycat Mounds and Almond Joy recipe.
Sweetened condensed milk and evaporated milk are not interchangeable. Use sweetened condensed milk so the coconut filling binds properly.
If the coconut filling is too sticky to shape, chill it before forming the candies.
If the filling seems crumbly, mix it longer so the sweetened condensed milk is evenly distributed before adding more liquid.
Chill the centers until firm before dipping so they hold their shape under the warm chocolate.
Melt the chocolate slowly and keep all bowls and utensils completely dry. Water or excessive heat can cause melted chocolate to become thick or grainy.
The original recipe used paraffin wax for a shiny chocolate coating. This updated version uses melting chocolate, candy coating, or properly tempered chocolate instead.
The exact yield will depend on whether you make individual candy bars, 1/2-inch slices, or bite-size candies.
Equipment
Large mixing bowl
Sturdy spoon or silicone spatula
Baking sheet or tray
Waxed paper or parchment paper
Sharp knife
Double boiler or microwave-safe bowl
Fork or candy dipping tool
Cooling rack, optional
Candy molds, optional
Variations
Make Mounds-style bars by leaving off the almonds and dipping the plain coconut centers in dark chocolate.
Make Almond Joy-style bars by pressing 1 or 2 whole almonds into each coconut center before dipping.
Make Julee's original family variation by folding finely chopped pecans into the coconut filling.
Roll the coconut filling into small balls for bite-size chocolate coconut candies.
Shape the filling into logs, chill until firm, and cut into 1/2-inch slices before dipping.
Press the coconut mixture into candy molds for more uniform homemade candy bars.
Dip each candy twice for an extra-thick chocolate shell.
Try pecans, walnuts, or hazelnuts for a homemade coconut candy variation rather than a strict copycat candy bar.
Serving Suggestions
Serve these homemade coconut candy bars with Copycat Williams Sonoma Peppermint Bark and Candy Cane Fudge for a nostalgic homemade candy tray.
For another rich chocolate dessert, try No-Bake Peanut Butter Chocolate Squares or Girl Scout Brownies.
Storage
Store homemade Mounds and Almond Joy bars in an airtight container in the refrigerator. Place waxed paper or parchment paper between layers to protect the chocolate coating.
For the best texture, let the candies sit at room temperature for a few minutes before serving.
Freezing Instructions
Freeze the finished candy bars in an airtight freezer-safe container with waxed paper or parchment paper between the layers.
Thaw the candies in the refrigerator to reduce condensation on the chocolate coating.
Make-Ahead Instructions
The coconut centers can be mixed, shaped, and chilled ahead of time. Keep them refrigerated or frozen until you are ready to dip them in chocolate.
You can also make the finished candies ahead and store them in an airtight container in the refrigerator until serving.
What is the difference between the Mounds-style and Almond Joy-style versions?
The Mounds-style version has a plain coconut center without whole almonds and is especially good with dark chocolate. The Almond Joy-style version adds 1 or 2 whole almonds to each coconut center before dipping.
Can I make homemade Mounds bars without nuts?
Yes. Leave out the whole almonds and the optional chopped pecans for a nut-free Mounds-style coconut center.
Should I use sweetened or unsweetened coconut?
Either works. Sweetened coconut makes a sweeter candy center, while unsweetened coconut gives you more control over the overall sweetness.
Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk is thick and sweet and helps bind the coconut filling. Evaporated milk is much thinner and will not work the same way.
Why is my coconut filling too sticky?
The filling may be too warm. Chill it until firm before shaping. Lightly dampening your hands can also make the coconut mixture easier to handle.
Why is my chocolate coating too thick?
Chocolate can become thick from too much heat or contact with water. Melt it slowly, stir often, and make sure every bowl and utensil is completely dry.
Can homemade Mounds and Almond Joy bars be frozen?
Yes. Freeze them in an airtight container with waxed paper or parchment paper between the layers, then thaw them in the refrigerator.
Nutrition Disclaimer
Nutrition information is an estimate and will vary depending on the type of coconut and chocolate used, whether optional pecans or almonds are added, the size of the candies, and the amount of chocolate used for dipping.
Next Recipe to Try
Keep the homemade candy counter open and make this Copycat Williams Sonoma Peppermint Bark next. It is another easy copycat candy recipe that is especially good for holiday trays and homemade gifts.