Coconut Confections: Bon Bon Style

I must confess that I was having some major chocolate cravings when I whipped up this delicious dessert. I don’t often make candy – but every now and then it’s great to make a special treat to share. I hope you enjoy these almond joy inspired candies as much as I did!

Ingredients:

  • 1 cup sweetened coconut flakes
  • 1 cup of semi-sweet chocolate chips
  • 1 jar marshmallow creme
  • 1 tsp. butter
  • lots of spoons and a small cooking pot
  • Wax or parchment paper (and possibly some tape to keep the edges of the paper from rolling up)

Procedure:

  • First things first, put the butter in the pot. Allow the butter to melt completely.
  • While the butter is melting, place parchment over a cookie sheet or cutting board – make sure it lays flat.
  • Next, mix a cup of coconut flakes with about 4 tablespoons of marshmallow creme
  • Remember, that less is more with the marshmallow creme. You can always add more if the coconut flakes aren’t adhering together.
  • Mix thoroughly until totally blended together.
  • Spoon all of that out onto the parchment paper covered cookie sheet.
  • Spread the coconut mixture over the parchment paper and stick it in the fridge to cool for about 15-20 mins until it is partly firm to the touch.
  • While the mixture is cooling it’s a great opportunity to clean up the mess, so that you have space for the next part of the recipe.
  • Take a few extra teaspoons of coconut flakes, spread them on a small baking sheet and toast them for 2-5 minuets until they are golden brown (this will be a garnish at the end). Watch them carefully and stir them a few times while they toast.
  • Once the coconut marshmallow creme mixture is cooled, use a butter knife to cut small pieces off and roll them into quarter sized balls.
  • Place the coconut balls into the freezer to chill.
  • Next, melt 1 cup of chocolate chips. There are a variety for ways to do this, but I put mine into the microwave and melted them using 40 second increments. This ensured that they didn’t scorch, at the end of every 40 sec increment I stirred the chocolate. Do this until it has a creamy consistency.
  • Take out a few coconut balls at a time (leave the rest in the fridge so that they stay chilled), and dip each one in chocolate.
  • Sprinkle toasted coconut flakes on each one as a garnish and place them on a parchment paper lined cookie sheet to cool.
  • Once they are dry enjoy your tasty treats!
  • These treats are great for sharing, giving as gifts, or simply indulging. They are fairly simple to make and a lot of fun. Please give this recipe a try for yourself as comment on how they turned out. Share this recipe with your chocolate loving friends and subscribe so that you always stay up to date on every recipe and craft. As always, glamour shots!
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