Chocolate Mounds Bar
24 ounces flaked coconut
1 pound powdered sugar, sifted
1 (13.5 ounce) can cream of coconut milk
24 ounces semi-sweet chocolate
2 ounces cooking paraffin (1 ounce for each 12 ounces chocolate)
1. Mix together coconut, powdered sugar, and cream of coconut well.
2. Roll mixture into 1" balls and chill thoroughly or freeze. Freezing is not necessary, but it helps with the chocolate coating.
3. Melt chocolate and paraffin in double boiler or crockpot and dip frozen balls, using a wooden skewer or toothpick. I've even used a microwave to melt the paraffin and chocolate; if you used a microwave, remember to mix it as it melts so it doesn't burn.
4. Let set, chill, or freeze.