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Coconut Bonbons

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Coconut Bonbons

Vegan Coconut Bonbons.

© 2009 Ashley Skabar, licensed to About.com, Inc.
This recipe is great for everything from family dinners to large parties, art openings, and events. Feel free to use almond or vanilla extract in place of the coconut extract if you prefer.

Makes about 4 dozen bonbons

Ingredients:

  • 2 1/2 cups organic confectioners' sugar, divided
  • 1 1/2 T. maple syrup
  • 1 t. coconut extract
  • 2 t. dairy-free almond milk, soy milk or water
  • 1 T. dairy-free soy margarine
  • 1 1/2 cups unsweetened finely shredded coconut
  • 2 cups (1 12-ounce bag) dark dairy-free chocolate chips

Preparation:

1. In a large bowl, beat together 2 1/4 cups of the confectioners' sugar, maple syrup, coconut extract, dairy-free almond or soy milk, and dairy-free soy margarine with an electric hand mixer until just combined. Add in the shredded coconut and beat until combined. Sprinkle a dry work surface with the remaining 1/4 cup confectioners sugar, turn the coconut-sugar mixture out onto the surface, and knead until smooth. Roll out the mixture between two sheets of parchment paper on a large baking sheet until about 1" thick. Place the sheet in the freezer for about 15 minutes, or until firm.

2. Remove the sheet from the freezer. Place a fresh piece of parchment paper on the baking sheet. Using your hands, roll the coconut mixture into small balls, placing each on the parchment paper as you work. Once you've used all of the mixture, return the sheet to the freezer for 5-10 minutes while you melt the chocolate.

3. In a double boiler or a stainless steel bowl set over (but not touching) a pan of boiling water, melt the chocolate chips until completely melted. Remove from heat. Working quickly, use two forks to dip of the coconut balls into the melted chocolate, tossing the ball to coat and shaking off excess chocolate. Return the bonbon to the sheet and repeat until all of the bonbons have been coated. Allow the bonbons to stand until hardened. Serve cold or at room temperature.

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