Caramel Coconut Bonbons Recipes

COCONUT BON BONS

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.

CARAMEL-COCONUT BONBONS

Steps:

• 1. Mix the oats, butter, cocoa, dulce, milk, and crumbs in a medium bowl. Refrigerate for 5-10 mins. Form small balls and roll them in the coconut or chopped nuts. Refrigerate until ready to serve. Enjoy!
• 2. *Prepare ahead: Easy Dulce de Leche: Boil an unopened can (or as many cans as you'd like) of sweetened condensed milk, wrapper removed, in a covered pot for two+ hours. Continue adding water periodically to keep the water level in the pot at just below the top of the can. Remove cans from water and allow them to cool. Label for storage and use when desired. Refrigerate the dulce after opening. (You can also purchase dulce de leche at a latin market, or use caramel ice cream topping.)

COCONUT CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

CARAMEL FILLED CHOCOLATE BONBONS

Steps:

• Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
• Place a small amount of chopped peanuts in the base of each chocolate shell.
• When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
• Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.

COCONUT BONBONS

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.

COCONUT CARAMELS

Steps:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

KETO COCONUT BONBONS RECIPE

Steps:

• Melt chocolate with coconut oil in a microwave for 45 seconds.
• Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
• For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
• Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
• Refrigerate for half an hour or until bonbons are hard enough to transfer them.

CARAMEL AND CHOCOLATE BON BON SANDWICHES

Steps:

• Special equipment: 2-ounce ice cream scooper
• Place a large plate or small platter in the freezer for at least 30 minutes.
• Set up an assembly line for the rolling and coating of the ice cream balls in the following order: ice cream, bowl of coconut flakes and the caramel sauce. Remove the ice cream from the freezer and allow to soften, about 5 minutes. Remove the cold plate from the freezer and place at the end of the assembly line.
• Using a 2-ounce ice cream scooper, roll 1 ball of ice cream and place into the coconut flakes. From there, place it onto the cold plate. Drizzle with the caramel sauce and repeat. You should be able to make about 6 large bonbons.
• Place the bonbons into the freezer to set for at least 15 minutes. Then, remove the bonbons from the freezer and sandwich each one between 2 of the chocolate chip cookies.