Classic Coconut Bonbons the Editors of Publications International, Ltd.
Classic Coconut Bonbons
Makes about 10 dozen bonbons (4-1/2 pounds)
|2||packages (1 pound each) powdered sugar (about 8 cups), divided|
|1||can (14 ounces) sweetened condensed milk|
|2||cups flaked coconut|
|1||cup finely chopped pecans or walnuts|
|2||pounds premium bittersweet chocolate|
- Sift 1/2 of powdered sugar into large bowl with fine-meshed sieve or sifter; set aside.
- Place sweetened condensed milk and butter in small saucepan; cook over low heat until butter melts and mixture is blended, stirring frequently. Remove from heat; stir in vanilla.
- Pour hot butter mixture over reserved powdered sugar; beat with electric mixer at medium speed until blended. Sift remaining powdered sugar into bowl; continue to beat until blended and creamy. Stir in coconut and pecans with wooden spoon until combined. Cover with plastic wrap; refrigerate 1 hour.
- Shape coconut mixture into 1-inch balls. Place on baking sheet lined with waxed paper. Refrigerate until firm.
- Temper chocolate.
- Dip balls in tempered chocolate with dipping fork or spoon, tapping handle against side of pan to allow excess chocolate to drain back into pan.
- Remove excess chocolate by scraping bottom of bonbon across rim of saucepan.
- Place bonbons on waxed paper; sign bonbons, if desired. Let stand in cool place until chocolate is firm. (Do not refrigerate.) Store in airtight container at room temperature.
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