Mounds and Almond Joy

[Granny Smith]

Mounds and Almond Joy

Sweetened coconut
Sweetened condensed milk
Chopped almonds (for Almond Joy)
Semi-sweet chocolate chips (for Mounds) or Milk chocolate chips (for Almond Joy)
2 T. shortening for each bag of chocolate chips

Put as much coconut as you want into a bowl. Add sweetened condensed milk, a little at a time, stirring well with a fork after each addition. Continue adding sweetened condensed milk and mixing until mixture begins to hold together.

Form mixture into balls or candy bar-size logs and place on a cookie sheet. Refrigerate about 4 hours (or longer, if you want)

Melt chocolate and shortening in a double boiler or microwave, stirring frequently. Dip cold coconut balls or logs into melted chocolate and set on waxed paper or parchment to set (can be put in the refrigerator to speed up setting, but store at room temperature)

Amount this makes depends on how much coconut you start with and how big you make them.

[Valerie]

Yay! You found it! Thanks so much!

[Granny Smith]

No, my sister called last night, so I asked her how to make them. She said, "There's nothing to 'em, just sweetened coconut and Eagle brand milk. Make sure you use sweetened coconut or they won't hold together. Mix 'em with a fork till they'll hold together, make 'em into any shape you want, chill 'em, then dip 'em in melted chocolate. They're messy to make."

Yep, that was her recipe.

[Valerie]

Ha ha! Works for me!

[Sheila]

Oh my goodness will need to make these for hubby.Gayle tell your sister thankyou for us.

[Granny Smith]

Will do, Sheila.