Sunday, January 31, 2010

Chocolate Covered Coconut Cream Rum Bon Bon Candies

One of my favorite candies I still make for any party we have, is coconut rum filled chocolates. Our Mom's favorite was coconut candy especially at Easter time. We always had to make sure we had lots of those coconut cream filled eggs, those were always the first missing out of the basket. So, if you like coconut, you are in for a real treat, because these taste very similar. A soft truffle like creamy filling inside a chocolaty shell. A great confection any time..





The coconut has been put through a food processor for a fine shredding.

The coating is semi sweet chocolate, and the rolled truffle is placed in a bowl and tossed with two forks.



Really is a simple but a little messy to make.


The filling is smooth and creamy, but dropping by teaspoons and then freezing, make it much easier to coat smoothly.



Beating the ingredients till smooth and whipped looking will make this less sugary, make sure you beat all ingredients until fluffy looking.




1/3 cup butter
3 tablespoons coconut rum
1 teaspoon vanilla extract
2 cups sifted powdered sugar
1 package dry dreamwhip mix
3 cups finely ground coconut put in food processor
2 cup semi sweet chocolate
Preparation
Melt butter that is at room temperature till fluffy. Stir in 3 tablespoons rum and vanilla.
Combine powdered sugar and whipped dreamwhip topping package (you can also substitute nonfat dry milk powder) beat in 1/2 cup at a time into butter mixture until smooth and fluffy. Stir in processed coconut. Drop by teaspoon into 1-inch balls, and place on ungreased baking sheets, freeze 20 minutes. You can now try and shape to round balls while frozen they are less sticky.

Melt chocolate microwave dip balls using two forks quickly then transfer to wax paper to dry . Store on cookie sheet in refrigerator till firm place into paper candy cups.
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