I love sharing the random stories of how my recipes come about because they really all start from somewhere. It can come from an idea that simply pops into my head, something I see in a bakery window, something I ate (or didn’t eat) at a restaurant, something that’s on sale at the food market, or an ingredient in the apartment that I need to use up before it expires. That’s the case with this one!
As I’ve mentioned before, I shipped a lot of food items to Denmark shortly before I moved here. Since I have several food restrictions (gluten, dairy, and corn), I wanted to make sure that I’d have SOMETHING to eat and something to make until I finally got situated and figured out where to buy food and how to read these darn Danish labels. My Danish vocabulary is getting bigger, and I’m sure it’ll be pretty good just as it’s time to leave Copenhagen and move back to the U.S.
I had shipped four bags of unsweetened coconut flakes, so I could make my favorite granola with it. I got sidetracked over the past 7 months and didn’t make as much granola as I had intended. Last week, I found myself sitting here with two bags of unsweetened coconut flakes, which expire in January 2016. That’s now! I had to figure out what do with all of this coconut.
I thought it’d be nice to somehow combine the Mounds candy bar with the Almond Joy candy bar. Mounds is shredded coconut, covered in dark chocolate. Almond Joy is shredded coconut covered in milk chocolate, topped with an almond. I’m bringing the Mounds and Almond Joy and together by using shredded coconut, coconut crème, and almond flour. Then I’m making them into a football shape because we’re currently all about the football playoffs. I also made them into balls earlier this week, but this is a much cuter shape for the games this weekend.
We have a TV here in Copenhagen, but we don’t subscribe to any Danish or U.S. cable services. We do subscribe to NFL Gamepass, which is the only TV I’ve watched in the past 7 months! I can’t say that I miss TV at all. Not one bit.
I’ve never watched or followed football in my life, which may be hard to believe since I lived in Boston for many years. I have to say that I really enjoyed this first football season with my Skat and can totally see why people like it. The athletic ability of these players is incredible to watch, play after play. Plus, there’s something really relaxing about football, and with being here in Copenhagen, it’s a way to bring a little bit of home to us. We like the Chicago Bears since my Skat is from Illinois. They didn’t make the playoffs but we look forward to seeing how they shape up next year!
Back to the candy…
You can just buy unsweetened shredded coconut at the store for this recipe. I used the unsweetened coconut flakes and turned them into shreds by putting them in the Vitamix for 30 seconds. Here are the flakes before and after they made a visit to the Vitamix. I really shredded the heck out of them because I don’t especially love the texture of shredded coconut in an actual Mounds Bar and was looking for a smoother texture.
The maple syrup holds things together and adds sweetness. The coconut crème is to add a little creaminess. The almond extract is there if you like some almond flavor, which I think is a nice addition. If you don’t’ have any almond extract, I think vanilla extract would probably taste nice as well.
Here’s how I made them.
Measure the unsweetened coconut, almond flour, maple syrup, coconut crème, almond extract, and salt. Mix together in a medium sized bowl until combined.
Gather the candy mixture together in your hands and form a ball. Place the ball on a piece on a wax paper and lightly flatten it out with your hands. Place it in the refrigerator for 30 minutes to help it firm up, which will make it easier to handle when forming the footballs. After 30 minutes, use a knife or cookie cutter to create your footballs. Place footballs back in the refrigerator for another 15 minutes before coating with chocolate.
While the mixture is chilling, used your unsweetened coconut flakes to cut thin slices, which will be used as the decoration for the “football stitching”. Set coconut slices aside where they’ll be readily accessible when you begin to cover your candies with chocolate. About 5 minutes before you’re ready to coat the candies, melt chocolate in the microwave. Set the timer for 30 seconds, then stir it. Set the timer for another 15 seconds, then stir again. Continue in 15 minutes increments until the chocolate is almost melted but not completely. Remove the chocolate from the microwave, add coconut oil, and stir until all of the chocolate is melted and the coconut oil is combined.
One at a time, dip each candy piece into the chocolate and place on wax paper to set. I use a fork to lower the football into the chocolate and a spoon to help pour chocolate over the top. Use a toothpick to slide the football onto the wax paper. Apply thin coconut slices (football stitching) to the top of the football immediately after each dip.
The chocolate will need about 30 minutes to set at room temperature or 10 minutes in the refrigerator. Then you can enjoy! Store in an airtight container in the fridge for 2-3 days. Or, eat them while watching football this weekend!