Pin by Lisa Shea on Desserts Mounds bar, Chocolate milk, Shredded coconut
Freeze for about 20 minutes. In a microwave-safe bowl, melt about 10 ounces of the chocolate by microwaving on high for 30 seconds then in 15 second intervals until completely melted. Stir well between each interval. Add the remaining 5 ounces of chocolate to the melted chocolate and stir until it is melted.
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While the brownies are cooling, make the frosting. Measure the powdered sugar Into a large mixing bowl. If there are any large clumps, sift In a large glass measuring cup or other microwave safe glass bowl, melt the butter, cocoa, and 2 tablespoons of the milk until It comes to a boil. Stir well, then add to the powdered sugar.
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Mounds Coconut Flakes is one choice; let's take a closer look. This product contains 70 calories, 4.5g grams of fat, 0g grams of protein, and 6g grams of carbs per serving. This product has 19 ingredients (in our experience: the fewer ingredients, the better!)
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Switch to a rubber spatula or wooden spoon and continue stirring constantly. Bring to a boil and let boil for one minute, stirring the whole time. Remove from heat and add ingredients. After one minute of boiling, remove the saucepan with custard from the heat. Add the butter, untoasted coconut flakes, vanilla, and salt.
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In a large mixing bowl, combine coconut, sweetened condensed milk, and powdered sugar. With damp hands, form the coconut mixture into individual bars about 2-3 inches in length. Place onto a lined cookie sheet, then freeze for 10-15 minutes. In a heatproof bowl, microwave the chocolate melting wafers until smooth.
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Beat cream cheese, sugar and coconut extract until thoroughly blended. Add eggs, beating thoroughly. Stir in chopped candy pieces. Pour into prepared crust. 3. Bake cheesecake in water bath 55 to 60 minutes or until center is set. Remove from water bath to wire rack. With knife, loosen cheesecake from side of pan.
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Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
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Chill for at least 1-2 hours. Once the coconut mixture is firm, remove it from the pan and cut into 2-inch bars. In a medium saucepan, heat coconut oil and chocolate. Stir together until the chocolate is smooth. Line a baking sheet with parchment. Dip each bar into the chocolate and place on the parchment paper to set.
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Great for decorating baked treats or gingerbread houses with candy "snow"! Bag contains 14 ounces of Mounds Sweetened White Coconut Flakes. Made in the USA. Shipping Weight ~ 1 lb. Kosher Certified. Note: The Peter Paul Candy Manufacturing Company is a candy-making division within the Hershey Company. Mounds Sweetened White Coconut Flakes: 14.
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Find helpful customer reviews and review ratings for MOUNDS Coconut Flakes, Sweetened, 14 Ounce Bag (Pack of 12) at Amazon.com. Read honest and unbiased product reviews from our users.
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Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1-1½ minutes until smooth. Lower the mixer speed to medium-low and add the vanilla and cocoa powder. Mix just until combined. Add the powdered sugar 1 cup at a time, beating well after each addition.
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Using a firm spatula, gently remove coconut mixture from pan and slice into "bars" or mini bites. Melt chocolate in a microwave safe dish, in 10-15 second intervals, until melted. Drizzle or dunk bars with chocolate and place back into the fridge until chocolate sets.
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Add the powdered sugar, coconut extract and salt. Beat on high speed until the frosting is silky smooth. Cover and chill for 30 minutes. Time for rich, fudgy magic! In a saucepan, combine the sweetened condensed milk and chocolate chips. Heat over medium, stirring frequently, until melted, smooth and glossy.
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Take the coconut filling with the chocolate bottom out of the silicone mold and place the "naked" bars on a baking rack. (Make sure a baking tray with parchment paper is beneath it.) Pour the melted chocolate over the coconut bars and chill them again for 30 minutes. 4. Serve: Serve cold with a cup of tea or coffee!
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Mounds Dark Chocolate Coconut Filled Snack Size Treats, 0.6 Ounce (Pack of 3 Pounds) Dark Chocolate Coconut 1 Count (Pack of 1) 4.5 out of 5 stars 921.. Shredded Coconut Unsweetened, 1 lb. Unsweetened Coconut Flakes, Dried Coconut Shavings, Dry Coconut Shredded, Flaked Coconut Shreds. All Natural, Non GMO, Pure Unsweetened Shredded Coconut.
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To make the recipe, start by adding start by gathering all of your ingredients and lining a plate with parchment paper or wax paper. Add the shredded coconut, sweetener, and softened coconut oil to a blender or food processor. If using vanilla extract, include this ingredient as well. Blend or process the mixture fully.