These festive, chocolate-covered coconut buttercream bonbons will become a favorite addition to your holiday candy repertoire.
1 (14-ounce) can sweetened condensed milk
1 cup butter, softened
2 pounds (8 cups) powdered sugar
1 teaspoon vanilla extract
4 cups (12-ounces) sweetened flaked coconut
1 (12-ounce) packages semisweet chocolate chips
2 tablespoons vegetable shortening (do not use butter, margarine, spread or oil)
- Combine milk, butter, sugar, vanilla and coconut, mixing well. Cover and refrigerate overnight.
- Roll coconut mixture into balls and place on waxed paper-lined baking sheets. Chill.
- Meanwhile, melt chocolate with shortening in double boiler over simmering water, stirring until smooth.
- Dip coconut balls into melted chocolate. Return to prepared baking sheet and allow to dry at room temperature.
Makes 4 dozen bonbons.
For Coconutty Bonbons: Substitute 1 cup finely chopped nuts for 1 cup of the coconut.