Many people love Mounds Bars, and they are difficult to find in Boquete. David is such a person and he’s always looking for these candy bars when we visit a new store that carries candy. He’ll buy a Mounds Bar and eat it all within a few minutes.

What we do have in Panama and in Boquete is coconut and excellent chocolate, both available at most supermarkets. El Rey Supermarket in David has a large display of shredded coconut, that caught my eye. I couldn’t resist buying a bag and trying to develop a recipe that David would love. Any cake I bake, he loves with white icing coated with shredded coconut. After I frost the cake, I take fingers full of coconut and press it against the surface of the icing so it sticks out, big and fluffy.

Lately, I’ve been working on the “Boquete Gourmet Community Cookbook”, and in it is a recipe for Chocolate Truffles. Last week, I made the truffles with guava centers, which were delicious. Why couldn’t I make truffles with coconut centers? So, this is the way I made an easy treat our of 3 simple ingredients.

Mounds Drops

1 cup sweetened fancy flake coconut
2 tablespoons honey
1 3.5-ounce bar dark chocolate, I used Villars 72% cacao

In a medium bowl, mix together the coconut and honey, stirring to coat all the coconut with honey. With your thumb and 2 fingers of each hand, press clumps of coconut into a small ball. Place on a tray and freeze for 30 minutes. With dry fingers, press the balls again to make the surfaces smooth and freeze again. While your balls firm up, break the chocolate into small pieces and place in a small, heat-proof bowl. Set the bowl into boiling water and heat until melted. Using a small fork, quickly drop the frozen coconut balls into the chocolate and place them on waxed paper to cool. It’s not necessary to completely cover the coconut with chocolate, your choice. Makes about 25 drops.

How easy it is to make this sweet treat. The ingredients are readily available and can be kept in your pantry for months. Some rainy afternoon, if you want to make an impression on your family or friends, make some Mounds Drops, everyone will love them. Now my question is whether to serve my drops with a delicious, steaming cup of Boquete’s finest coffee, or with a tall glass of Famiglia Bianchi, Cabernet Sauvignon 2004 from Argentina.
So yummy!
Cora