Coconut Cherry Bon Bons Food

CHERRY BON BON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Drain cherries and keep juice.
• Beat 1/2 cup butter and 3/4 cup powdered sugar with a mixer.
• Mix in flour, salt, milk and vanilla.
• Form small 1 inch ball with dough and form around cherry.
• Continue until all of the dough is gone. About 24 balls.
• Place cookies on baking sheet lined with parchment paper.
• Bake for 15 minutes.
• Cool cookies on wire rack.
• In a small bowl, mix frosting ingredients. Once cookies are cooled, spread or pipe frosting on cookies.

CREAM CHEESE BONBONS

Steps:

• In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.

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 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 CHERRY BON BONS

Steps:

• 1. Line a 9x13 pan with parchment paper.
• 2. Combine condensed milk, cherry brandy, vanilla extract, and salt in a bowl.
• 3. Add powdered sugar and stir with a wooden spoon until fully incorporated.
• 4. Add coconut flake, dessicated coconut & chopped maraschino cherries and stir until combined.
• 5. Chill mixture in refrigerator until easy to mold, about 1 hour. Take 1 rounded teaspoon of mixture at a time and roll into balls, then roll in desiccated coconut.
• 6. Line a cookie tray with parchment paper. Melt the chocolate and dip the balls into the chocolate, covering completely, and place them on the prepared tray until set. Store in airtight container in refrigerator or a cool place.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered 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.

COCONUT BON BONS

Steps:

• 1) Heat the corn syrup just under boiling. Empty coconut flakes into a bowl. Pour warmed corn syrup over coconut, mix well and thoroughly, let set for one hour so coconut can absorb the corn syrup.
• 2) Wet hands in cold water and roll coconut mixture into small 1/2 inch balls and place on clean cookie sheet. When all coconut balls are done, let air dry for 10 minutes.
• 3) Melt chocolate in microwave or double broiler. Cover or dip the coconut balls in chocolate. Let dry completely for 25 minutes.

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.