Ingredients

The following ingredients have 4 Servings
  • 1/2 cup light corn syrup ((such as Karo))
  • 1/4 teaspoon salt
  • 10 large marshmallows (exactly 10 or the consistency is off)
  • 2 cups shredded coconut (not flakes) ((it's better if you chop it more finely in a food processor))
  • 1/2 teaspoons vanilla
  • roasted almonds
  • 1 bag Ghiradelli semi-sweet chocolate chips ((they are worth the extra money))

Instruction

  • In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted. 
  • Continue to stir over heat for an additional minute.
  • Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
  • In the meantime, melt the chocolate chips. I like to do the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water. 
  • Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals and press an almond into the top. 
  • Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.For Homemade Mounds: omit the almond and use dark chocolate chips.