2
2/3 cups (7 ounces) flaked coconut
1/2
cup sweetened condensed milk
2/3
cup confectioners' sugar
1/4
cup sliced almonds, finely chopped
2
tablespoons unsalted butter, at room temperature
1/4
teaspoon pure vanilla extract
8
ounces semisweet chocolate, coarsely chopped
In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bon bons on a serving platter and serve.
Yield: 24 bonbons.
Prep Time: minutes
Cooking Time: minutes
Difficulty: Easy