Coconut Bonbons

2018-04-16
  • Yield : 12 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 10m
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Ingredients

  • 12 chocolate wafer cookies (recommended: Nabisco Famous Chocolate Wafers)
  • 1/4 cup shredded coconut
  • 2 pints coconut sorbet
  • 12 whole almonds
  • 26 ounces semisweet or bittersweet chocolate, chopped
  • 1 tablespoon vegetable shortening

Method

Step 1

Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.

Step 2

Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place chocolate and shortening in bowl. Melt, stirring occasionally. Remove bowl from heat. Let cool slightly.

Step 3

Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for at least 30 minutes. Serve.

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