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Coconut Bon Bons #2

 

What would Easter be without coconut?  A couple of days ago I reposted my Coconut Bon Bon recipe that I have made at Easter for many years.   However, I realized there are some of you who aren’t fans of anything containing corn syrup.  Therefore, I promised I was going to post a second Coconut Bon Bon recipe this week for Coconut Bon Bons without corn syrup.  Let me tell ya, these Coconut Bon Bons are moistened with none other than wonderful Sweetened Condensed Milk. Yes, Sweetened Condensed Milk, real butter, coconut and powdered sugar are combined to make these sinfully moist and delicious little balls.  Oh yes…then they get dipped in a coating of bittersweet chocolate. Need I say more!!    

Here’s how I made these moist and scrumptious little bon bons…

I started by adding some sweetened flake coconut to a large bowl.  Well…first I put it in my blender and pulsed it a couple of times so the pieces wouldn’t be as big…

Next I added some soft butter, pure vanilla and some powdered sugar and mixed it all together…

Then I added a can of that wonderful stuff… Sweetened Condensed Milk, followed by more powdered sugar…

Then I rolled that wonderful sweet concoction into little balls…

Lots of balls!!!  I placed the balls in my freezer for about ten minutes to firm them up for easier dipping…

What???  I couldn’t blame this little wasp for flying in the door when I opened it.  He went right for the good stuff.  Can you blame him?  I escorted him and his very own ball of goodness back out the door so he could suck all of the sweet nectar from it in his own territory…

Okay, so once the coconut balls were cold and firm, I poured some bittersweet chocolate chips in a double boiler, (a small pan sitting inside of a bigger pan of simmering but not boiling water)…

And melted the chips…this takes less than a minute.  Note:  They can also be melted in the microwave…

Then I inserted a toothpick into the top of each ball, dipped the balls in the melted chocolate, and placed them on parchment paper…. 

I left them on the parchment paper until the chocolate had completely set up and was no longer sticky to the touch… then I trimmed off any excess chocolate around the bottoms with a sharp knife…

See how easy peasy…

These scrumptious little balls of sweet nectar from Heaven are great for Easter, but don’t limit yourself to making them just for Easter.  Make them for Christmas, Valentine’s Day or any day that you get a hankering…

Enjoy!

Cindy

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Coconut Bon Bons #2


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 60
  • Total Time: 60
  • Yield: 55

Description

Moist and sweet balls of coconut, dipped in chocolate.


Ingredients

  • 1 can Sweetened Condensed Milk
  • 1 stick real butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon pure Vanilla extract
  • 2 packages sweetened flake coconut, 14 ounces each
  • Good quality bittersweet chocolate chips for dipping, approximately 3 pounds

Instructions

  1. 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.
  2. 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.
  3. Fill a medium size pan 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, to the small pan and stir until chocolate melts. This takes about one minute. Remove the pan from the heat.
  4. 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.
  5. Allow balls to set for several hours to completely set. Once the chocolate is set, use a sharp knife to trim any excess chocolate from around the bottoms.
  6. Store in an airtight container. Refrigerate if not consuming within a couple of days.

Notes

  • This yield is based on using a 1 1/4″ cookie scoop. If rolling smaller balls by hand, the yield will be larger.
  • Candy will stay fresh for up to three weeks if refrigerated.
  • Chocolate can be melted in a microwave instead of a double boiler.

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