Coconut Bon Bons Recipes

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.

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.

Steps:

• In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
• Mix in the coconut and rice cereal to form a workable dough. 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.

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.

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.

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.

Steps:

• Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
• Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.

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.

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.

Steps:

• Scoop small balls of frozen whipped topping using small ice cream scoop, melon baller or tablespoon. Roll 10 of the balls in each of the 4 coatings.
• Place in single layer on wax paper-lined baking sheet or tray.
• Freeze 1 hour or until ready to serve. Store in tightly covered container in freezer.