Old Fashioned Coconut Bon Bons Recipes

GRANDMAMA'S BON BONS WITH COCONUT

Steps:

• In a large bowl, mix all ingredients except the almond bark together, either with your hands or an electric mixer.
• Form bon bon dough into balls either with hands (for smaller ones) or cookie dough scoop (for great big gobby ones). Place on a cookie sheet and cover. Refrigerate for at least an hour.
• Melt chocolate bark by heating in the microwave at 45-second intervals, stirring after each, until smooth and creamy. Dip bon bons into chocolate and place on wax paper to harden.
• Store in refrigerator until ready to eat or gift.

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.

COCONUT BONBON BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
• Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
• Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

COCONUT BONBONS

Steps:

• Line cookie sheet with waxed paper. On cutting board, chop cheesecake. Place cheesecake pieces in large bowl; mix with spatula until crust and filling are well blended. With small cookie scoop, shape cheesecake into 1-inch balls; place on cookie sheet. Freeze until firm; keep frozen.
• In medium microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second increments, until melted; stir until smooth. In small bowl, place coconut.
• Remove cheesecake balls from freezer a few at a time. Dip each cheesecake ball into melted candy to cover; tap off excess. Immediately roll cheesecake ball in coconut, pressing gently. Return to cookie sheet. Let stand until set. Store in refrigerator.

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.

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.

COCONUT BONBONS

Steps:

• Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
• In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
• Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.

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 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.