Make the centers one day, then dip them in chocolate the next day.
Makes about 3 dozen bonbons
|2||cups powdered sugar|
|1||cup flaked coconut|
|3||tablespoons evaporated milk|
|2||tablespoons butter, softened|
|1||cup (6 ounces) semisweet chocolate chips|
|Toasted coconut and/or melted white chocolate (optional)|
- Line baking sheet with waxed paper; set aside.
- Combine powdered sugar, coconut, milk, butter and vanilla in medium bowl. Stir until well blended. Shape mixture into 1-inch balls; place on prepared baking sheet. Refrigerate until firm.
- Combine chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth.
- Dip bonbons in melted chocolate using toothpick or wooden skewer. Remove excess chocolate by scraping bottom of bonbon across bowl rim; return to prepared baking sheet. Sprinkle some bonbons with toasted coconut, if desired. Refrigerate all bonbons until firm. Drizzle plain bonbons with melted white chocolate, if desired. Store in refrigerator.
Place the bonbons in petit fours or paper candy cups. Arrange some crinkled paper gift basket filler in the bottom of a tin or gift box and nestle the candies in the filler. Or, for party favors or small gifts, place 3 or 4 bonbons in a cellophane bag and tie it with 2 pieces of different colored curling ribbon.
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