Coconut Bonbons

• Yield: 24 candies

Ingredients

• Two and two-thirds cups (7 ounces) flaked coconut
• One-half cup sweetened condensed milk
• Two-thirds cup confectioners' sugar
• One-fourth cup sliced almonds, finely chopped
• 2 tablespoons unsalted butter, at room temperature
• One-fourth teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, coarsely chopped

Directions

• In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.  
  

• Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment or waxed paper.* Refrigerate for at least 1 hour.
  

• In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set.

 From Coconut Bonbons 2:

    2 cups semisweet chocolate chips

    1 tablespoon shortening

• 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.

 

Coconut Bonbons 

Coconut Bonbons 2