Surprise Your Friends with Homemade Coconut Bonbons
Coconut Bonbons
Martha Washington candies or Coconut bonbons is made of sweetened flaked coconut, condensed milk, butter and nuts. It is formed into a ball and coated with melted chocolate. This candy is named after Martha Washington, it was popularized in the United States in the early 20th century. The recipe survived and has been passed on from one generation to the next. And until now the candy is still popular and you will always see this during holidays. This is a beautiful idea for giveaways or a holiday gift.
For this video I'll be using desiccated coconut instead of flaked coconut.
ingredients:
500g desiccated coconut
300ml condensed milk
2 cups powdered sugar
1 cup margarine, melted
1 1/2 cups nuts
1/3 cup cherry ,chopped(optional)
Dipping chocolate:
500g Bittersweet chocolate(more if needed)
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HOLIDAY GOODIES - COCONUT BONBONS!
Hi! Today I am sharing how to make yummy Coconut Bonbons! These are so delicious and addicting! These are a Holiday staple in our Family! Let me know if you make it and how you like it!
Ingredients:
2 2/3 Cup (7 ounces) Flaked Coconut
1/2 Cup Sweetened Condensed Milk
2/3 Cup Confectioners Sugar
1/4 Cup Sliced Almonds (finely chopped)
2 Tbsp. Unsalted Butter (at room temperature)
1/4 tsp. Pure Vanilla Extract
8 ounces Semi-Sweet Chocolate (coarsely chopped)
1 Tbsp. Oil
Directions:
In a large mixing bowl, combine the Coconut, Condensed Milk, Confectioners Sugar, Almonds, Butter and Vanilla. Cover and refrigerate for 1 hour. Remove from refrigerator and form into balls about the size of a pecan. Line a baking sheet with foil or parchment paper. Melt Semi-Sweet Chocolate and Oil over low heat or you can use a double boiler. Dip balls in melted chocolate. Refrigerate until firm. Enjoy! Store in air tight container.
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Homemade Raffaello Coconut Almond Balls Recipe| Easy Ferrero Rocher Truffles Valentine's Day Special
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Recipe Related Link :
Homemade Chocolate Shell 04:00:
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0:00 Introduction
0:28 Delicious Chocolate With Homemade Choco Shell
1:11 Roast the almonds for 5 minutes On Low Flame
1:33 White Chocolate - 150g
2:15 Chocolate melts completely
2:34 Mix it well
2:54 Cover with cling wrap
3:48 Homemade Choco Shell link given in description box
3:55 Toasted Almonds
4:02 Fill Choco Shell with ganache
4:14 Place almond as shown
5:22 Melted White Chocolate
5:41 Wrap it with dessicated coconut
5:52 Perfect Homemade Raffaello Chocolate
6:33 Refrigerate 10 minutes
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#coconutballs #chocolaterecipe #raffaellochocolate
#chocolaterecipe #Homemade #DIY #ferrerorocher
#ChocolateTruffles #valentinesday
#raffaello #truffle #chocolatetruffles
#raffaellochocolate
Lavonne - Recipe for Raspberry & Coconut Bonbon by Chef Vinesh Johny
Here's Chef Vinesh Johny showing you how to make the Raspberry & Coconut Bonbon.
Get the right moulds and give it a try. Tag us to let us know how it turned out ????
RECIPE ⬇️ INGREDIENTS
Raspberry puree 500 gms
Agar agar 5 gms
Granulated sugar 112 gms
METHOD:
1. Bring puree, agar agar and sugar to a boil in a small pot. Refrigerate until cool before processing in a Vitamix
blender until creamy.
Coconut ganache YIELD : 650 gms
INGREDIENTS
Coconut Puree 200 gms
Glucose 20 gms
Invert Sugar 10 gms
White Chocolate 400 gms
Butter 20 gms
METHOD:
Boil Coconut Puree with Glucose , invert sugar.
Pour over white chocolate and emulsify,. Add Butter and emulsify till incorporated.
Assembly:
1. Clean BonBon moulds with cotton.
2. Stick some pieces of Gold Leaf on the mould.
3. Flick tempered Red cocoa butter and let it set.
4. Lightly spray tempered silver cocoa butter and let it set.
5. Spray tempered white cocoa butter and set.
6. Temper white chocolate , to 29 deg C.
7. Pour the tempered chocolate into the moulds and ensure a thin layer of shell has been formed.
8. Once set , fill with berry gel and coconut ganache.
9. Cap the moulds with Tempered white chocolate.
Easy White Chocolate Coconut Bonbon Recipe For Any Holiday | #short
Betty's Coconut Bonbons
Betty demonstrates how to make Christmas Coconut Bonbons. These bonbons are made of butter, confectioner's sugar, sweetened condensed milk, pecans, and coconut, and then dipped in chocolate for a fantastic Christmas treat!
Coconut Bonbons
½ cup butter, softened
16 ounce box confectioner's sugar
½ of a 14-ounce can of sweetened condensed milk
3 ½ ounces flaked coconut
1 cup finely-chopped pecans
12 ounce bag of semisweet chocolate chips
1 ounce paraffin (optional)
In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner's sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!! --Betty
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