Mix in a large bowl and shape into balls.
You may use less or more coconut depending on consistency.
You should be able to place a toothpick into the balls to pick them up to dip in coating.
Lay bon balls on wax paper.
Combine first 3 ingredients in bowl; mix well.
Shape into balls.
Place in paper bon bon cups.
Make indentation in center of each ball.
Fill with chocolate.
Chill until firm.
Store in refrigerator.
Makes 3 dozen.
In a medium saucepan, combine sugar, cocoa, milk and margarine.
Cook and stir over medium-high heat until mixture comes to a boil.
Boil for 1 minute, stirring constantly.
Remove from heat, stir in vanilla.
Add rolled oats and coconut, mix well.
Drop by tablepoonfuls onto cookie sheet (lined with wax paper) and refrigerate until firm, about 30 minutes to 1 hour.
Store in airtight container (fridge or room temp).
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
Mix in the coconut and rice cereal to form a workable dough. 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.
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.
Combine butter, milk, sugar, and coconut.
Chill 30 minutes. Shape into balls, chill again.
Then dip into melted chocolate chips.
Beat cream cheese with electric mixer until light and fluffy. Add sugar gradually and continue beating until well mixed.
Add salt and vanilla; mix well.
Form into bite size balls and roll in coconut.
Chill.
Makes 40.
Cream the cream cheese until soft.
Add sugar gradually, blending well.
Add vanilla and salt.
Mix well.
Form in small balls and roll in coconut.
Chill until firm.
Store covered in refrigerator.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
br>Spread your unsweetened flaked coconut on a baking sheet and
br>Tips For Trying New Recipes:
Read the recipe ALL
o use in other recipes.
Place the coconut on a cookie
then stir in contents of coconut milk can. Reduce heat to
or this.
Rinse the coconut insides to remove any of
combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2
50'F.
Toast the coconut in an oven proof dish
nd flesh from the coconut.
Process the coconut milk and meat
Preheat oven to 350 degrees.
In a large mixing bowl sift together the flour, baking powder and salt.
Stir in both sugars and nutmeg.
Cut in the butter/shortening and/or coconut oil.
Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
Roll into equal size balls and [slightly] flatten.
Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.
or use in other recipes.
Place the coconut on a cookie