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Browned Butter Coconut Eggs
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Browned Butter Coconut Eggs

Mounds or Almond Joy type candy made with sweetened flaked coconut.
Course Dessert
Cuisine American
Keyword Coconut, Condensed Milk
Prep Time 20 minutes
Servings 32
Author Anna
Cost 5

Ingredients

  • 3 tablespoons unsalted or salted butter (42 grams)
  • 3 tablespoons unrefined extra virgin cocont oil (40 grams)
  • ¼ can condensed milk (3 ½ oz) (98 grams), it's okay to go a little over
  • 1 teaspoon best quality vanilla extract
  • 1 pinch salt plus more to taste
  • ½ cup confectioners' sugar, slightly heaping (60-70 grams)
  • 2 cups sweetened flaked coconut, I measure by weight (210 grams)
  • 8 to 12 ounces dark chocolate, chopped

Instructions

  • Grease an 8 inch square pan or a 9x5 inch loaf pan and line with parchment paper.
  • Melt the butter in a large (3 ½ quart) saucepan and heat it just until it become brown and fragrant.
  • Remove from heat and add the coconut oil, condensed milk, vanilla, salt and confectioners' sugar. I like to do this by putting the saucepan on my scale, setting the tare to zero and just adding everything (except the vanilla and salt) in by weight.
  • Add the coconut and stir well. At this point you can add more vanilla or salt to taste. If you'd like it a little sweeter, add more confectioners' sugar.
  • Press into the pan. Chill until firm, then lift from pan and cut into little bars or small pieces. You can drizzle chocolate over the coconut bars or cut them into smaller chunks and use them as the filling for molded chocolates, which is what I recommend.
  • Melt about 4 oz of the chocolate in the microwave using 50% power and stirring every 60 seconds. Spoon about a teaspoon of melted chocolate into the molds and spread it up the sides. Put in the freezer briefly to firm.
  • When the chocolate is firm, spoon a piece of the coconut mixture in the center. You can use as much or as little as you want, but leave space on the sides for more chocolate. Drizzle chocolate over and chill or freeze until firm.
  • Melt 4 more oz of the chocolate and spoon it over the exposed coconut. Return to the freezer and freeze until firm. Continue until you've used all your chocolate and/or coconut.