Tested till perfect Chocolate Coconut Mounds
Chocolate Coconut Mounds
Photography by Matthew Kimura

Chocolate Coconut Mounds

You can use only 2 oz (60 g) chocolate to drizzle over top.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 2 2egg whiteegg whites, at room temperature
  • 1 pinch 1pinchsalt
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cupgranulated sugar
  • 3-1/2 cups 3-1/2cupssweetened shredded coconut
  • 4 oz 4ozbittersweet chocolate, melted
To change the number of servings, enter the number, then press "calculate". or reset


Line rimless baking sheet with parchment paper; set aside.

In bowl, beat egg whites with salt until foamy; beat in vanilla. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks. Fold in coconut. Drop by 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto prepared pan. Bake in centre of 325°F (160°C) oven until edges are golden, 18 minutes. Let cool on pan for 5 minutes; transfer to racks and let cool.

Line rimless baking sheet with parchment paper. Dip bottoms of cookies into chocolate; place on pan. Refrigerate until hardened, about 10 minutes.

Additional information : Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.

Nutritional Information Per cookie: about

cal 80 pro 1g total fat 4g sat. fat 4g
carb 10g fibre 1g chol 0mg sodium 27mg

% RDI:

iron 2
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