Creamy Coconut Bon Bons Food

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GRANDMOTHER'S COCONUT BONBONS RECIPE



Grandmother's Coconut Bonbons Recipe image

This recipe was passed down to me... I hope you like it as much as my family does! Be fair warned, it makes a lot!

Provided by Stay at Home Chef

Categories     Candy

Time 2h10m

Yield 5-6 Dozen

Number Of Ingredients 7

1/2 cup butter
1 (14 ounce) can sweetened condensed milk
7 cups powdered sugar
2 cups walnuts
1 (14 ounce) package flaked coconut
1 (12 ounce) package milk chocolate chips
1/2 cup paraffin wax

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.

Nutrition Facts : Calories 1814.9, Fat 84.9, SaturatedFat 43.2, Cholesterol 78.4, Sodium 446.5, Carbohydrate 261.5, Fiber 6.9, Sugar 249.2, Protein 17.1

COCONUT BON BONS



Coconut Bon Bons image

These are so easy to make and are a big hit at cookies exchanges or just on a table during the holidays.

Provided by Vseward Chef-V

Categories     Candy

Time 35m

Yield 36 serving(s)

Number Of Ingredients 6

1/2 cup fat free cream cheese, softened
1 1/2 cups Splenda granular, no calorie artificial sweetener
1 cup fat-free sweetened condensed milk
2 cups flaked coconut
2 1/2 cups crisp rice cereal
9 (1 ounce) semi-sweet chocolate baking squares

Steps:

  • In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
  • Mix in the coconut and rice cereal to form a workable dough. 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.

Nutrition Facts : Calories 62.7, Fat 3.5, SaturatedFat 2.5, Sodium 29.1, Carbohydrate 8.7, Fiber 0.9, Sugar 5.8, Protein 0.6

COCONUT BON BONS



Coconut Bon Bons image

These little balls of joy are perfect for any occasion.

Provided by Tamme

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 2h5m

Yield 36

Number Of Ingredients 6

¼ cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

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.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.3 g, Cholesterol 6.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 31.7 mg, Sugar 22 g

COCONUT CREAMY BON BONS



Coconut Creamy Bon Bons image

58

Categories     Candies     Chocolate     Coconut

Time 5h

Yield 3

Number Of Ingredients 12

butter
milk, sweetened condensed
powdered sugar
coconut
vanilla extract
dipping chocolate
butter
milk, sweetened condensed
powdered sugar
coconut
vanilla extract
dipping chocolate

Steps:

  • Mix all but chocolate together and shape into balls about the size of a hickory nut. Refrigerate several hours or overnight. Melt dipping chocolate in top of double boiler with hot water in the bottom pan. Dip balls into chocolate and turn out onto wax paper-covered cookie sheet. Store in a cool dry place.

Nutrition Facts :

CREAMY COCONUT BON BONS



Creamy Coconut Bon Bons image

Mmmm, these get better and creamier after a couple of days sitting out. Everyone requests these delights at Christmastime. Easy and oh so delish! Enjoy!

Provided by Barbara Scott

Categories     Candies

Time 55m

Number Of Ingredients 7

2 box confectioner's sugar
1 can(s) sweetened condensed milk
1/2 lb butter, softened
1 pkg sweetened shredded coconut, pulsed until fine in food processor
1 12 oz. package of good quality chocolate chips (i use ghiradelli)
1/8 to 1/4 piece off of a block of peraffin
1 tsp coconut extract, optional

Steps:

  • 1. Mix first four ingredients by hand and refrigerate for one hour.
  • 2. Roll into 3/4 inch balls and place on cookie sheet. Refrigerate for one hour.
  • 3. In a double boiler, melt chocolate and paraffin and mix well. Pierce candy balls with toothpick and dip in melted chocolate. For chocolate lovers, you can dip them twice if you like. Regrigerate after the first dip and then dip them again.
  • 4. NOTE: The teaspoon of coconut extract is optional according to your taste. For a stronger coconut flavor, use the extract.

COCONUT CREAM EGGS OR BONBONS



Coconut Cream Eggs or Bonbons image

Coconut cream eggs are one of my favorite Easter treats. The other two are Cadbury Cream eggs and marshmallow Peeps. I was thrilled to death to find this rich and creamy recipe for coconut eggs so I could make them year-round. The coconut centers can also be dyed to match the holiday.

Provided by Redneck Epicurean

Categories     Candy

Time 2h45m

Yield 40 candies

Number Of Ingredients 8

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/2 cups confectioners' sugar
3 1/4 cups sweetened flaked coconut
additional confectioners' sugar
chocolate-flavored candy coating

Steps:

  • In large bowl, stir together butter, corn syrup, vanilla extract and salt.
  • Gradually add confectioners' sugar and coconut, beating until blended.
  • Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface.
  • Spoon coconut mixture onto prepared surface; knead about 5 minutes.
  • Using 1 1/2 teaspoons mixture for each candy, shape into egg shape and place on wax paper-covered tray.
  • Refrigerate 1 to 2 hours before dipping into chocolate coating.
  • Place coated eggs on wax paper-covered tray.
  • Store in cool, dry place.

Nutrition Facts : Calories 102.6, Fat 4.4, SaturatedFat 3.5, Cholesterol 4.6, Sodium 63, Carbohydrate 16.3, Fiber 0.3, Sugar 14.3, Protein 0.2

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