MOUND BARS
Coconut bars on a graham crust topped with chocolate.
Provided by ROSEYPET
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
- Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
- Spread the melted chocolate chips over the top. Let cool and cut into squares.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 28.4 g, Cholesterol 15.7 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 109.4 mg, Sugar 23 g
MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES
These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, cream cheese and sugar til well blended.
- Add egg yolk, o.j., and almond extract.
- In small bowl, whisk/mix flour, baking powder and salt.
- Gradually add to butter mixture, mixing well after each addition.
- Stir in well, 3 cups coconut.
- Cover and chill 1 hour or til firm enough to handle and roll into balls.
- Heat oven to 350.
- Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
- Place onto ungreased cookie sheet.
- Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
- Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
- *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
- Makes 3-3 1/2 dozen.
Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7
ALMOND JOY MOUNDS
Wow, this cookie is rich and decadent! Toasting the coconut and almonds adds so much to the overall flavor of this cookie. The combination of two different chocolate chips, toasted coconut, and almonds are amazing. This recipe makes a ton of cookies and bakes beautifully, so get a big glass of milk ready.
Provided by V Seward
Categories Chocolate
Time 30m
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 375°F. Lightly grease cookie sheets.
- 2. Combine dry ingredients, set aside.
- 3. In a large bowl, cream the butter and sugars together.
- 4. Beat in the eggs, one at a time.
- 5. Add the extracts.
- 6. Stir in the dry ingredients until well mixed.
- 7. Then stir in the chocolate chips, coconut, and almonds.
- 8. Drop by rounded tablespoons or using a cookie scoop onto prepared cookie sheets.
- 9. Bake for 8 to 10 minutes.
- 10. Cool on baking sheet for 5 minutes.
- 11. Remove from baking sheet to a wire rack to cool completely.
MOUNDS COOKIES
If you prefer almond joy just add some chopped or sliced almonds to the recipe.
Provided by Susan Bartley
Categories Cookies
Time 20m
Number Of Ingredients 5
Steps:
- 1. preheat oven to 350. Line cookie sheet with parchment paper.
- 2. In bowl combine cake mix, melted butter and 2 eggs and stir to combine. Batter will have lumps.
- 3. Add chocolate chips and coconut and stir to combine.
- 4. Drop by spoon full onto parchment lined baking sheet and bake for 10 to 12 minutes. I use a small scoop for uniform sized cookies. Cool on wire wrack enjoy!
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