Coconut Bonbons Recipes

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:

• 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:

• 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:

• 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:

• 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:

• 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:

• 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.