Description
These Coconut Bon Bons are moist, dense, and slightly sweet, and taste great when dipped in any flavor of chocolate. They are a great candy for Easter!
Ingredients
Units
Scale
For the coconut balls
- 4 cups desiccated coconut
- 1 cup light corn syrup
For the chocolate
- White, milk or dark chocolate chips or melting wafers. One 12 ounce bag is enough to coat about 30 balls. This recipe makes about 35 balls, therefore one bag of chocolate is not quite enough to cover one batch.
- Gel food coloring, if using white chocolate
- Pure oil flavoring, if using white chocolate.
Instructions
For the balls
- In a large bowl, using your hands, mix together the coconut and corn syrup. Roll the mixture into small balls, no bigger than a walnut and place on a wax paper lined cookie sheet. Let the balls set for about 1 1/2 hours to firm up before dipping.
For the chocolate
- Pour one bag of chocolate chips or wafers in a small but deep bowl. Microwave for 30 seconds, stir the chocolate, microwave for an additional 30 seconds and stir until smooth.
- Using a fork or toothpick, dip the coconut balls in the chocolate and place back on the wax paper. Once the chocolate has set up, use a small sharp paring knife, to trim any excess chocolate from the bottoms.
Notes
- Desiccated coconut is finely processed natural dry coconut that has not had any sweetners or moisture added to it.
- In this recipe I made orange and dark chocolate bon bons. For the orange ones, I used one bottle of Lorann pure orange oil, and orange gel food coloring.
- These bon bons can be made in any flavor. Chocolate and orange are my two most requested flavors. I’ve also made plain vanilla, strawberry, lemon, and key lime. The most important thing to remember is to use pure oil flavorings and gel, not liquid, food coloring.