Peanut Butter and Coconut Mounds (aka “Refrigerator Cookies”)

PB&C Mounds
PB&C Mounds

I really wanted to call these things “Smashies.”  But, I feel like I would have been getting ahead of myself I did that.  It’s a little too much, don’t you think?

*Background music: It’s like rain.  On your wedding day.  It’s a free ride.  When you’ve already paid.*

Thank you, Alanis.

I need to be honest with you.  Personally, I thought this recipe was good.  BUT, it is a *touch* on the sweeter side, so hopefully you like sugar.  I wouldn’t nosh on these daily, but they seem to be a good party food.  Backstory: Some friends were having a cookout last night, stipulation was that you HAD to bring something – drink, side, dessert, etc.  Seriously, I didn’t have a lot going on in the fridge department of my kitchen.  It was time to grocery shop, but the budget didn’t restart until the first of the month.  One more day.  But, the cookout was yesterday – not the first of the month.  In fact, the day BEFORE the first of the month.  And, fortunately I had peanut butter (1/4 of a cup exactly), some coconut, sugar, and chocolate chips.  What ELSE is needed for a cookout?

My point exactly.  (Insert sarcasm right. Here.)

These were good though.  And, because I got a LOT of really positive feedback, I decided to post.

PB&C Mounds
PB&C Mounds
PB&C Mounds: First Coat
PB&C Mounds: First Coat

Side Note: if these are too sweet, you have a few options…

  • Game Plan #1: take out the powdered sugar
  • Game Plan #2: take out the powdered sugar (ALL of it) and INSTEAD of coating these with chocolate, just do a little drizzle of it on each mound.  Like a happy dance.
  • Game Plan #3: leave in half the powdered sugar and insert happy dance
  • Game Plan #4: kick these to the curb and eat fruit

Happy Eating!

PB&C Mounds
PB&C Mounds

PB and Coconut Mounds

1/4 cup peanut butter
1/4 cup “milk
8 Tablespoons powdered sugar
1 teaspoon ground chia seeds
1/4 cup shredded (unsweetened) coconut
1/4 cup + 2 Tablespoons TOASTED shredded (unsweetened) coconut
3 Tablespoons cake crumbs, brownie crumbs, or almond meal
2 cups semi-sweet chocolate chips (divided)
4 teaspoons “butter” (divided)

Directions: In a large mixing bowl, stir together peanut butter, milk, powdered sugar, and chia seeds until smooth.  Next, stir in BOTH forms of shredded coconut and the cake crumbs (or almond meal).  Line a baking sheet with parchment paper (Mine was being washed and I *ran out* of parchment paper – YES, unfortunately that happens – so I covered a cutting board with aluminum foil).  Shape “dough” into small balls (around 12-15) and place on parchment paper about 2 inches apart.  WET your hands and smash each to about 1/8 of an inch – or, just focus on flattening it without making it too thin.  The flattened pieces should be around 2 inches in diameter if you made 12 balls or around 1 and 1/2 inches in diameter if you made 15 balls.  Once flattening is complete, place the entire baking sheet (contents and all) in the fridge for at least 10 minutes while you complete the next part of the directions.

Next, place 1/2 cup of the chocolate chips and 1 teaspoon butter in a small mixing bowl and microwave on high for 30 seconds.  Remove from nuke machine (aka “microwave”) and STIR until chocolate is 100% melty and smooth.  Working quickly, remove baking sheet from fridge and put (around) 1 Tablespoon of melted chocolate on as many flattened pieces as will fit and spread until a thin layer coats the top and most of the sides.  (These are homemade, so some imperfections are ok!)

You might run out of chocolate.  If you do, just clean out the mixing bowl (yes, you need to wash it!  Don’t want to burn what’s already in there!  It stinks and it will mess up the new batch of melty chocolate) and melt another 1/2 cup chocolate chips and 1 teaspoon butter on high for 30 in the microwave, and then you’ll be good to go.  That is, after you stir it until smooth, of course.

Once all mounds have been coated with a thin layer of melted chocolate on the tops and sides, place entire baking sheet (contents and all!) in fridge and chill for 10 minutes.

Remove mounds from chilling.  Flip each over carefully (to reveal uncoated side).  Melt 1/2 chocolate chips with 1 teaspoon butter in a small mixing bowl (as before) and coat each mound with a thin layer of melted chocolate, about a tablespoon.  Next, refrigerate baking sheet and contents for 10 minutes.

And, when ready to serve – only share the ones you don’t want to keep for yourself!

PB&C Mounds
PB&C Mounds
PB&C Mounds
PB&C Mounds
PB&C Mounds
PB&C Mounds
PB&C Mounds
PB&C Mounds
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