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How to Make Bon Bons. Break up your chocolate and place the chunks in a microwavable bowl along with the coconut oil. Microwave for 45 seconds. Scoop around 1/2-1 tbsp of melted chocolate into each silicone mold, making sure to cover the bottom and sides of the molds. This mixture should make 12 small bon bons.

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In the bowl of a mixer beat cream cheese smooth. Add in powdered sugar, chopped coconut, and coconut extract. Mix on low until combined then mix on medium-high to fully blend everything for one minute. On a parchment-lined or a wax paper-lined baking sheet place, tablespoon-sized scooped out balls of the mixture.

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In a large bowl, mix confectioners' sugar, coconut, vanilla and mashed potatoes together and roll into 1-inch balls. Refrigerate for 1 hour. Chocolate Coating: Melt chocolate chips, chocolate squares and paraffin in a double boiler. Dip coconut balls in chocolate mixture and place on a cookie sheet lined with waxed or parchment paper.

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Follow these step-by-step instructions for preparing this easy recipe! Make the coconut kisses: In a medium non-stick pan, mix the condensed milk and the butter, and then cook over medium-low heat (large burner) or medium (small burner), stirring constantly, until the mixture reduces, thickens, and starts to darken a little.

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Instructions. Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined. It's easier to mix using your hands.

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In a mixing bowl, combine shredded coconut, condensed milk, vanilla extract, powdered sugar, and melted butter. Mix well until the mixture holds together. Using your hands, shape the mixture into small balls. Roll the balls in additional shredded coconut until fully coated.

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directions. 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.

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Pour one bag of chocolate chips or wafers in a small but deep bowl. Microwave for 30 seconds, stir the chocolate, microwave for an additional 30 seconds and stir until smooth. Using a fork or toothpick, dip the coconut balls in the chocolate and place back on the wax paper.

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Directions. In a small microwave safe bowl combine cream and vanilla; heat in microwave on High for 1 1/2 minutes. Cover work surface with waxed paper. Combine coconut and ground cashews in a shallow dish or pie plate. Spear marshmallows one at a time on a skewer or fondue fork and swirl in hot cream mixture for 15 seconds or until surface of.

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Gather the ingredients. Melt the butter in a double boiler. Stir in the sweetened condensed milk. Add the powdered sugar and vanilla. Mix until smooth. Stir in the coconut. Pour mixture into a bowl, cool down, and cover with plastic wrap. Refrigerate the coconut mixture overnight, or at least twelve hours.

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Refrigerate for at least an hour. Melt chocolate bark by heating in the microwave at 45-second intervals, stirring after each, until smooth and creamy. Dip bon bons into chocolate and place on wax paper to harden. 1 package chocolate almond bark. Store in refrigerator until ready to eat or gift.

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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.

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Step 1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.

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Put coconut, honey, coconut oil, vanilla, and coconut flavoring in a bowl and mix together. Roll the mixture or squeeze the mixture into whatever size bonbons you want. Pinch of Yum divided her's into 18 balls. Chatter and I made ours small so we ended up with a bunch.

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Directions. 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.

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Once the chocolate is melted turn your Crock-Pot off. Roll coconut balls in the chocolate until covered completely. Roll.