Coconut Cream Eggs Or Bonbons Recipes

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

Steps:

• In large bowl, stir together butter, corn syrup, vanilla extract and salt.
• Gradually add confectioners' sugar and coconut, beating until blended.
• Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
• Spoon coconut mixture onto prepared surface; knead about 5 minutes.
• Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
• Refrigerate 1 to 2 hours before dipping into chocolate coating.
• Place coated eggs on wax paper-covered tray.
• Store in cool, dry place.

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Now add the sugar and coconut, and mix in well.
• Refrigerate for 1 1/2 hours or until easy to handle.
• Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
• Place on waxed paper lined baking sheet.
• Freeze for 2 hours or until slightly firm.
• Melt chocolate chips and shortening.
• Remove eggs from the freezer a few at a time.
• Dip into chocolate mixture until completely coated.
• Return to waxed paper.
• Refrigerate until hardened.
• Store in the refrigerator.

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 large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)