Creamy Coconut Bon Bons Recipes

CREAMY COCONUT BON BONS

Steps:

• 1. Mix first four ingredients by hand and refrigerate for one hour.
• 2. Roll into 3/4 inch balls and place on cookie sheet. Refrigerate for one hour.
• 3. In a double boiler, melt chocolate and paraffin and mix well. Pierce candy balls with toothpick and dip in melted chocolate. For chocolate lovers, you can dip them twice if you like. Regrigerate after the first dip and then dip them again.
• 4. NOTE: The teaspoon of coconut extract is optional according to your taste. For a stronger coconut flavor, use the extract.

COCONUT BON BONS

Steps:

• In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
• Mix in the coconut and rice cereal to form a workable dough. 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.

COCONUT CREAM EGGS OR BONBONS

Steps:

• In large bowl, stir together butter, corn syrup, vanilla extract and salt.
• Gradually add confectioners' sugar and coconut, beating until blended.
• Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
• Spoon coconut mixture onto prepared surface; knead about 5 minutes.
• Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
• Refrigerate 1 to 2 hours before dipping into chocolate coating.
• Place coated eggs on wax paper-covered tray.
• Store in cool, dry place.