I was thinking of making a special snack for this Christmas and I stumbled upon this book "Christmas Cookies" by Better Homes & Garden (2007 issue) in the Library. This recipe doesn't ask for any fancy ingredient and was so easy that I thought of giving it a try. So can you.....
INGREDIENTS
Powdered Sugar - 3 cups
Flaked coconut - 1 1/2 Cups
Sweetened Condensed milk - 3/4 cup
Almond Extract - 1/2 tsp (optional)
Coconut flavoring - 1/4 tsp (optional)
Bittersweet/ Premium dark baking chocolate - 10 oz., chopped
Butter - 2 tsp
Toasted flaked coconut (optional)
METHOD
Place the powdered sugar, flaked coconut, sweetened condensed milk, almond extract and coconut flavoring in a food processor. Cover and process until well combined. Anyway I didn't use the two extracts and the outcome was impressive. Transfer the mixture to a medium bowl . Cover and chill in the refrigerator about 4 hours or until firm.
Line a baking sheet with waxed paper. Take out half of the mixture from the refrigerator and make small bite sized balls. Repeat with the remaining half. Place them on the lined baking sheet and cover and freeze for 30 minutes or until very firm. You can also shape them as coins by flattening the balls into round shapes.
In a microwave-safe bowl place the chopped chocolate and butter and microwave for about 2-3 minutes or until the mixture melts into a smooth paste. Stir and allow the chocolate to stand at room temperature for 10 minutes. Take half of the coconut balls/coins from the refrigerator and using two forks dip each of them into the chocolate and evenly cover the whole balls. Place them on a parchment paper lined baking tray. Repeat the same with the other half. Chill in the refrigerator for another 15-20 minutes or until set.
Place the bonbons in a single layer in an airtight container. refrigerate up to a week or freeze up to 3 months. Let stand 30 minutes before serving. Serve it as a dessert or you can simply have it as a mood mender.
INGREDIENTS
Powdered Sugar - 3 cups
Flaked coconut - 1 1/2 Cups
Sweetened Condensed milk - 3/4 cup
Almond Extract - 1/2 tsp (optional)
Coconut flavoring - 1/4 tsp (optional)
Bittersweet/ Premium dark baking chocolate - 10 oz., chopped
Butter - 2 tsp
Toasted flaked coconut (optional)
METHOD
Place the powdered sugar, flaked coconut, sweetened condensed milk, almond extract and coconut flavoring in a food processor. Cover and process until well combined. Anyway I didn't use the two extracts and the outcome was impressive. Transfer the mixture to a medium bowl . Cover and chill in the refrigerator about 4 hours or until firm.
Line a baking sheet with waxed paper. Take out half of the mixture from the refrigerator and make small bite sized balls. Repeat with the remaining half. Place them on the lined baking sheet and cover and freeze for 30 minutes or until very firm. You can also shape them as coins by flattening the balls into round shapes.
In a microwave-safe bowl place the chopped chocolate and butter and microwave for about 2-3 minutes or until the mixture melts into a smooth paste. Stir and allow the chocolate to stand at room temperature for 10 minutes. Take half of the coconut balls/coins from the refrigerator and using two forks dip each of them into the chocolate and evenly cover the whole balls. Place them on a parchment paper lined baking tray. Repeat the same with the other half. Chill in the refrigerator for another 15-20 minutes or until set.
Place the bonbons in a single layer in an airtight container. refrigerate up to a week or freeze up to 3 months. Let stand 30 minutes before serving. Serve it as a dessert or you can simply have it as a mood mender.
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