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.
CREAMY COCONUT BON BONS
Mmmm, these get better and creamier after a couple of days sitting out. Everyone requests these delights at Christmastime. Easy and oh so delish! Enjoy!
Provided by Barbara Scott
Categories Candies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Mix first four ingredients by hand and refrigerate for one hour.
- 2. Roll into 3/4 inch balls and place on cookie sheet. Refrigerate for one hour.
- 3. In a double boiler, melt chocolate and paraffin and mix well. Pierce candy balls with toothpick and dip in melted chocolate. For chocolate lovers, you can dip them twice if you like. Regrigerate after the first dip and then dip them again.
- 4. NOTE: The teaspoon of coconut extract is optional according to your taste. For a stronger coconut flavor, use the extract.
BON BONS
Chocolate covered coconut and walnut candy.
Provided by Paulette
Categories Desserts Candy Recipes Nut Candy Recipes
Time 3h
Yield 15
Number Of Ingredients 7
Steps:
- Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
- Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g
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.
COCONUT BONBONS
This frozen bonbon offers an exciting contrast between crisp dark chocolate and the icy coconut sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
- In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
- Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.
COCONUT BON BONS
Steps:
- 1) Heat the corn syrup just under boiling. Empty coconut flakes into a bowl. Pour warmed corn syrup over coconut, mix well and thoroughly, let set for one hour so coconut can absorb the corn syrup.
- 2) Wet hands in cold water and roll coconut mixture into small 1/2 inch balls and place on clean cookie sheet. When all coconut balls are done, let air dry for 10 minutes.
- 3) Melt chocolate in microwave or double broiler. Cover or dip the coconut balls in chocolate. Let dry completely for 25 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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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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