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Coconut Bonbons Recipe

100% would make again

My family and friends never fail to include these chocolates on their Christmas wish list. Luckily, this recipe makes a big batch— so my supply meets the candy demand.

This recipe is:

Healthy

Quick

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252 Servings
Prep: 25 min. + chilling

Ingredients

1/2 cup butter, softened
2 pounds confectioners' sugar
1 can (14 ounces) sweetened condensed milk
4 cups chopped pecans
1 package (10 ounces) flaked coconut
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
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1 tablespoon shortening

Directions

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. Yield: about 21 dozen.

Editor's Note: Candies can be frozen for up to 3 months before dipping in chocolate. Thaw in refrigerator before dipping.

Nutritional Analysis: 1 bonbon equals 48 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 9 mg sodium, 6 g carbohydrate, trace fiber, trace protein.

Coconut Bonbons published in Country Woman Christmas Annual 2000, p38

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Ingredients