Coconut Creme Chocolates combine the creamy richness of marshmallow cream with the exotic flavour of toasted coconut. Wrapped in a silky milk chocolate coating, these homemade bonbons are a perfect blend of texture and flavour, sure to satisfy any sweet tooth.
Ingredients:
- 1 jar (7 oz) marshmallow cream
- 2-2/3 cups sweetened desiccated coconut (toasted)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 5oz milk chocolate candy bar, chopped
- 1-1/2 teaspoons shortening
Method:
In a large bowl, combine the marshmallow creme, toasted coconut, vanilla extract and a pinch of salt. Mix until well blended.
Cover the bowl and refrigerate for at least 1 hour to set.
Once cooled, shape the mixture into 1 inch balls and place on a baking sheet lined with waxed paper.
Cover and chill for at least 3 hours or until firm.
When ready to coat, melt the chopped milk chocolate and shortening in a microwave-safe bowl. Stir until smooth and well combined.
Dip each coconut ball into the melted chocolate mixture, allowing any excess to drip off.
Return the chocolate-covered balls to the waxed paper and leave until the chocolate has set and is firm to the touch.
