Bounty Balls
I love serving these bounty balls ( coconut Candy Bars) during the holiday season.
They are so festive to have on the dessert table, especially around the Holiday season.
I love anything coconut and especially these Bounty bars. They are so delicious.
With only a few simple ingredients, these bounty balls come together in a snap.
If you are not familiar with a bounty bar, it tastes just like the famous almond joy bar, minus the almond.
A pinch of salt and vanilla bean paste in the bounty dough makes these bounty balls irresistible, and dipping these into a good quality melted chocolate, gives you a deluxe version of the store-bought bounty bar.
Before you make the bounty balls
Read the recipe thoroughly, make sure you have everything you need.
For all the step by step, pictures scroll to → Notes and click on the clickable link.
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Bounty
- 165 gram desiccated coconut
- 200 gram sweet condensed milk, cold
- pinch of fine sea salt
- 2 teaspoon vanilla bean paste, or 1/2 vanilla bean
Coating
- 200 gram semi-sweet chocolate or bittersweet, coarsely chopped preferably tempered chocolate
- 1 teaspoon coconut oil, more if needed
- 50 gram desiccated coconut, for sprinkling on top
- Cocktail sticks/toothpicks for dipping
Direction for bounty
- In a medium bowl, combine 165-gram desiccated coconut, 200 gram cold sweet condensed milk, a pinch of fine sea salt, and 1 or 2 teaspoon vanilla bean paste or seeds scraped out from 1/2 a vanilla bean.
- Combine all the ingredients together with a spatula, and roll the dough in your hands until the bounty balls come together, you should have about 10 balls total.
- Place in the refrigerator for a few hours to firm up.
- Chop the 200-gram chocolate, melt half in a heatproof bowl set over a pan of barely simmering water. When the chocolate is melted, remove from heat and immediately add the other half of the chocolate stir until everything is melted. Add a teaspoon of vegetable oil to the warm tempered chocolate for an extra-thin finish.
- Gently insert a cocktail stick/toothpick into the bounty back or use a spiral candy dipping tool or a fork, then dip it in the melted chocolate so that it has a thin covering. Then roll the ball or drizzle with desiccated coconut and leave to set on parchment paper.
- Refrigerate bounty balls for 30 minutes or until the chocolate has completely set before serving.
- Store in an airtight container in the refrigerator for up to 2 weeks.
For step by step pictures of how to make the
→ Bounty balls
Click → here
