Mix Pdr sugar and Sweetened CONDENSED MILK together.
. (Don't Use EVAPORATED MILK)
Blend well.
Next add Coconut, stirring till well blended. (Mixture is going to be thick)
With Buttered hands, Form into logs to chop,
into 1/1/2 lengthy pieces, or Roll into balls,to shape for mounds, to dip.
Chocolate MUST CHILL, til choc is melted and able to dip Chocolates.
(Chilling chocolate creates simpler dipping)
Optional: see almond Pleasure below Top with almond on every.
Melt choc chips or almond bark, on mediterranean low heat in double boiler. Make certain this choc is THIN, to coat the Chocolate,
NOTE:
if Choc or Bark will get too thick to dip chocolate, give a little paraffin wax towards the choc to thin to needed consistency.
Only use just a little at any given time. Melt into choc.(approximately 1 Tbsp .) you could increase the when needed.
Dip each Chilled mound chocolate into choc. with toothpick, or small slotted spoon.
Put on parchment or wax paper lined baking sheet to create. chill til set and take away from refer.
FOR ALMOND Pleasure
Press a couple of almonds slightly into the surface of the mounds, before dipping ito choc.
Tip:
Use buttered hands to roll your chocolate, or Mounds, this will make it a lot simpler.
Store in covered tin in refer. Remove from refer 1/2 before serving candies.