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carols Coconut BonBons

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  • carols Coconut BonBons

    carol posted December 22, 2004 07:29 PM
    Coconut BonBons

    Prep: 30 mins. Cook: 25 mins. Stand:30 mins.

    1/2 cup sugar
    1/3 cup light color corn syrup
    2 tsp butter
    1 tsp vanilla
    1 7-oz pkg flaked coconut (2 2/3 cups)
    1 12-oz pkg semisweet or milk chocolate pieces
    1 TBSP shortening
    1 cup flaked coconut, toasted (optional)

    1. In a heavy, 2 QT saucepan, combine 1/2 cup water, the sugar, corn syrup, butter, and vanilla. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate and steady rate, stirring frequently, until thermometer registers 234 F degrees, soft-ball stage (25-30 mins).

    2. Remove saucepan from heat;remove thermometer from saucepan. Stir in the 7oz pkg flaked coconut. Cool slightly. Roll a rounded teaspoon of mixture between palms of hands to form a 1" ball. Place balls on baking sheet lined with wax paper. Let balls stand 30 mins or until cool.

    3. In a small saucepan, combine chocolate pieces and shortening; cook and stir over low heat until melted. Quickly dip bonbons, one at a time, into chocolate. Using a fork, lift each ball out of melted chocolate. Let excess chocolate drip off the ball, before place it onto the wax paper. If desired, roll the chocolate covered balls in toasted coconut and then place on wax paper lined baking sheet;let stand until firm. Store bonbons tightly covered in the refrigerator for up to 1 week. Bring to room temperature before serving