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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 42 |
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From BH&G Christmas Cookies 2007. Ingredients:
3 3/4 cups powdered sugar |
1 1/2 cups flaked coconut |
3/4 cup sweetened condensed milk |
1/2 teaspoon almond extract |
1/4 teaspoon coconut flavoring |
10 ounces dark baking chocolate, chopped |
2 teaspoons shortening |
1/2 cup toasted flaked coconut, for garnish |
Directions:
1. Place powdered sugar, 1 1/2 cups coconut, sweetened condensed milk, almond extract and coconut flavoring in bowl of a food processor.
2. Cover and process until well combined.
3. Place mixture in a bowl and refridgerate about 4 hours or until easy to handle.
4. Line a baking sheet with waxed paper, shape coconut mixture into 1-inch balls and place balls on waxed paper.
5. Cover and freeze for about 20 minutes.
6. Place chocolate and shortening in a microwave safe bowl.
7. Melt chocolate on 50% power for 2-3 minutes, stop to stir each minute. Allsow melted chocolate to stand for 10 minutes.
8. Remove 1/2 of coconut balls fom freezer. Dip balls in chocolate.
9. Place dipped balls on a wax paper lined cookie sheet.
10. Preperation time does not inclue chilling times equal to about 4 hours.
11. Sprinkle toasted coconut over the top of bonbons before chocolate sets up.
12. Repeat until all balls are completed.
13. Chill for 1o minutes or until set.
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