mounds bar cookie recipe

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The Best mounds bar cookie recipe

I’ve been making Mounds Bar cookies for years, and they’re still a favorite in my household. I first discovered this recipe when I was looking for a unique dessert to serve at a family gathering. The combination of the creamy coconut and the rich chocolate is absolutely irresistible.

My kids love helping me make these cookies, and they’re always excited to see the final product. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. I’ve made it for holidays, birthdays, and even just as a random Tuesday dessert.

The key to this recipe is using high-quality chocolate and fresh coconut. It makes all the difference in the flavor and texture of the cookies. I’ve tried making them with different types of chocolate, but nothing beats the classic Mounds Bar taste.

My family loves these cookies so much that we often have them as a quick snack or after-dinner treat. They’re perfect for any occasion, whether it’s a special event or just a regular day at home. One thing I love about this recipe is that it’s relatively healthy compared to other cookie recipes.

With only a few ingredients and no added sugars, you can feel good about serving these to your family. Of course, everything in moderation, right? The coconut adds a nice dose of fiber and protein to these cookies, making them a bit more nutritious than your average cookie.

But let’s be real – they’re still a treat! In any case, I highly recommend giving this recipe a try if you haven’t already.

4.9 from 1626 votes

These cookies capture the classic candy bar flavor with a soft, chewy chocolate cookie base and a sweet, creamy coconut filling. Topped with a rich chocolate glaze, they are a decadent treat for coconut and chocolate lovers.

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Prep Time20 mins

Cook Time12 mins

Resting Time0 mins

Total Time32 mins

Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Base

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

For the Coconut Filling

2 cups sweetened shredded coconut

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla extract

For the Chocolate Glaze

1 cup semisweet chocolate chips

2 tablespoons unsalted butter

👨‍🍳Directions

1Preheat oven to 350°F.

2Line a baking sheet with parchment paper.

3In a large bowl, beat butter and sugars with an electric mixer until light and fluffy, about 2 minutes.

4Add egg and vanilla, beating until combined.

5In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

6Gradually add dry ingredients to wet mixture, mixing on low until a soft dough forms.

7Chill dough for 15 minutes for easier handling.

8In a medium bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract until well mixed.
Set aside.

9Roll chilled dough into 1-inch balls and place 2 inches apart on prepared baking sheet.

10Press a small indentation into each dough ball using your thumb or the back of a teaspoon.

11Fill each indentation with about 1 teaspoon of coconut mixture.

12Bake for 10 to 12 minutes, until edges are set and cookies look slightly puffed.

13Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

14For the glaze, melt chocolate chips and butter in a small saucepan over low heat, stirring until smooth.

15Drizzle or spread a small amount of chocolate glaze over each cooled cookie.

16Let glaze set at room temperature for about 30 minutes before serving.

17Store in an airtight container for up to 5 days.

🔧Equipment

Mixing bowls

Electric mixer

Baking sheet

Parchment paper

Small saucepan

Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 95mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 17g🥩Protein: 2g

📝Notes

For a more intense chocolate flavor, use dark cocoa powder. If the dough is too sticky, refrigerate for an additional 10 minutes before shaping.

Watch Video Of How Mounds Bar Cookie Recipe Works

These mounds bar cookies are always a good idea for any occasion from birthday parties to potlucks. They work well for family gatherings because they are easy to transport and everyone loves the chocolate coconut combo.

I like to serve them chilled straight from the fridge for the best texture. For reheating just let them sit at room temperature for a few minutes before serving.

You can also warm them slightly in the microwave for about 10 seconds to soften the chocolate. I often cut them into small squares for a dessert platter alongside other cookies.

They also make a great homemade gift wrapped in a pretty tin. This recipe is one of my most requested and I am sure it will become a favorite in your home too.

❓ Frequently Asked Questions About Mounds Bar Cookie

1. What is the origin of Mounds Bar cookies?

Mounds Bar cookies are named after the popular candy bar, which features a coconut and chocolate combination similar to the cookies.

2. Can I use different types of chocolate?

Yes, you can use different types of chocolate to make Mounds Bar cookies, but the original recipe calls for semi-sweet chocolate chips.

3. How do I store Mounds Bar cookies?

You can store Mounds Bar cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

4. Can I make Mounds Bar cookies without baking them?

No, Mounds Bar cookies require baking to achieve their signature texture and flavor.

5. Are Mounds Bar cookies suitable for vegetarians?

No, traditional Mounds Bar cookies contain milk products and are not suitable for vegetarians.

mounds bar cookie recipe

The Best mounds bar cookie recipe