When I was a kid growing up on our dairy farm in Wisconsin 40 year ago, my big sister, Loretta, would make bonbons for Christmas. Back then I thought they might just be about the best thing I had ever tasted — and I still think so.
Loretta's recipe results in easy, elegant bonbons that are sure to delight friends and family members. Serve them as treats or wrap them in a pretty container and give as gifts.
Ingredients:
- 1 1/2 cups shredded coconut
- 1 stick butter
- 2 pounds powdered sugar
- 1 can sweetened condensed milk
- 2 cups chopped nuts
- 1 1/2 teaspoons vanilla
- 1 large package chocolate chips
- 2/3 bar paraffin
Preparation:
(Instead of chocolate chips and paraffin, the coconut balls can be dipped in melted chocolate almond bark; follow the package directions for melting the almond bark.)
Mix coconut, butter, powdered sugar, condensed milk, nuts and vanilla. Roll into small balls. Chill in refrigerator for several hours or in the freezer for one hour. Melt chocolate chips and paraffin in a double boiler (or in a clean coffee can set on canning jar rings in a pan of water). Using a toothpick, dip the chilled coconut balls into the chocolate mixture. Place on wax paper until set.
From the book: "Christmas In Dairyland - True Stories from a Wisconsin Farm" (compare prices)
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