COCONUT BON BONS
These little balls of joy are perfect for any occasion.
Provided by Tamme
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h5m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
- Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.3 g, Cholesterol 6.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 31.7 mg, Sugar 22 g
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT BONBONS
These candies are perfect for any holiday. I like to decorate the tops with a miniature sugar flower or novelty for each holiday.-Claudia Ruiss, Massapequa, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the coconut, confectioners' sugar, milk, almonds, butter and vanilla. Cover and refrigerate for at least 2 hours. , Roll into 1-in. balls; place on waxed paper-lined pans. Refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.
Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 70mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
COCONUT BONBON BARS
Make and share this Coconut Bonbon Bars recipe from Food.com.
Provided by Pinay0618
Categories Bar Cookie
Time 3h35m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
- Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
- Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 266.3, Fat 15.1, SaturatedFat 8.6, Cholesterol 27, Sodium 65.4, Carbohydrate 33.3, Fiber 1.3, Sugar 31.1, Protein 2.2
COCONUT BONBONS
Enjoy these cheesecake balls covered with candy melts and rolled in coconut - a perfect dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 50
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. On cutting board, chop cheesecake. Place cheesecake pieces in large bowl; mix with spatula until crust and filling are well blended. With small cookie scoop, shape cheesecake into 1-inch balls; place on cookie sheet. Freeze until firm; keep frozen.
- In medium microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second increments, until melted; stir until smooth. In small bowl, place coconut.
- Remove cheesecake balls from freezer a few at a time. Dip each cheesecake ball into melted candy to cover; tap off excess. Immediately roll cheesecake ball in coconut, pressing gently. Return to cookie sheet. Let stand until set. Store in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg
COCONUT BONBONS
I made these for Christmas and they were everyones FAVORITE! The taste like Mounds Bars...BUT BETTER! Even if you don't like coconut you HAVE to try these! It makes it easier to form them into balls if you refrigerate the dough for awhile first. Oh, and I like to store these in the refrigerator.
Provided by Andeey
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk.
- Mix in the coconut.
- Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
- Melt chocolate and shortening over a double boiler, stirring occasionally until smooth.
- Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
- Use toothpicks to hold the balls while dipping in the chocolate.
- Set on wax paper to dry.
QUICK COCONUT BONBONS
My family and friends never fail to include these chocolates on their Christmas wish list. Luckily, this recipe makes a big batch- so my supply meets the candy demand.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 21 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-in. balls. Refrigerate for 30-45 minutes or until firm. , In a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Dip balls and place on waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 48 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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- Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined. It’s easier to mix using your hands.
- Roll mixture into balls and place on a wax paper or parchment paper lined cookie sheet. Refrigerate or place in a freezer for a few minutes until the balls are firm.
- Fill a medium-size saucepan half full of water. Bring just to a simmer, not a boil. Place a smaller pan inside the medium pan. Add chocolate chips, no more than one bag at a time, to the small pan and stir until chocolate melts. This takes about one minute. Remove the pan from the heat.
- Insert a toothpick into the top center of each ball and dip into the chocolate. Hold ball over the chocolate to let any excess chocolate drip off and transfer to a wax paper or parchment lined cookie sheet. Remove toothpick and using a teaspoon, dab a tiny bit of chocolate onto the top of each ball to cover the toothpick hole.
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