Chocolate 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.

GRANDMOTHER'S COCONUT BONBONS RECIPE

Steps:

• Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
• Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.

QUICK COCONUT BONBONS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-in. balls. Refrigerate for 30-45 minutes or until firm. , In a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Dip balls and place on waxed paper to set. Store in an airtight container.

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.

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.