Best Coconut Cream Eggs Or Bonbons Recipes

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.

MOUNDS COCONUT CREAM EGGS WITH HERSHEY'S CHOCOLATE COATING

Steps:

• In large bowl, stir together butter, corn syrup, vanilla and salt.
• Gradually add powdered sugar and coconut, beating until blended.
• Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
• Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
• Place on waxed paper-lined trays or cookie sheets.
• Refrigerate 1-2 hours before dipping into chocolate coating.
• After coating, loosely cover. Store in a cool dry place.
• Coating:.
• In a saucepan over medium heat, melt chocolate and shortening.
• Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.

COCONUT CREAM EGGS

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Now add the sugar and coconut, and mix in well.
• Refrigerate for 1 1/2 hours or until easy to handle.
• Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
• Place on waxed paper lined baking sheet.
• Freeze for 2 hours or until slightly firm.
• Melt chocolate chips and shortening.
• Remove eggs from the freezer a few at a time.
• Dip into chocolate mixture until completely coated.
• Return to waxed paper.
• Refrigerate until hardened.
• Store in the refrigerator.

COCONUT CREAM EGGS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

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.

CAROL'S COCONUT CREAM EASTER EGGS

Steps:

• Cream butter in a large bowl until light and fluffy.
• Add condensed milk, vanilla and coconut extract and mix until well blended.
• Add 2 cups of confectioner's sugar and beat well.
• Mix in remaining sugar throughly. Mixture will be very stiff.
• Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
• Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
• Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.

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.