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
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
BALA BAIANA (COCONUT BON BONS) RECIPE | TikTok Viral COCONUT CANDY | Easy Dessert Recipe
Hey, people! ✨
I am so glad you are here! ❤️
???? Today I am showing you how I made those delicious coconut candies (known in Brazil as Bala Baiana or Bala de Vidro). The other day I made them for the first time and posted it on Tiktok and everyone went crazy about it (how could you not?! they are - indeed - amazing!) so I thought I would make them again and show you the whole process of how I made them!
Disclaimer: this recipe is obviously not mine - it has been around for a long time and has a different name in different countries. I am just sharing how I made them, and how it worked for me!
The video shows the whole process but below ???????? you can skip to whichever part you would like to watch. Enjoy! ????
???? Time Stamps:
0:00 - Introduction & chitchat.
0:19 - Making Beijinho de Coco (Coconut + Condensed Milk Mixture)
2:40 - Making Sugar Coating Mixture (Caramel)
4:49 - Making the Coconut Balls
6:09 - How to know when the Sugar Coating (Caramel) is ready
6:23 - Sugar Coating the Coconut Balls
6:37 - Final Results
???????? If you need the ingredients and measurements, here you go:
???? COCONUT KISSES:
1 CAN OF CONDENSED MILK - 14oz
1 TBSP OF UNSALTED BUTTER
3-4oz OF UNSWEETENED COCONUT FLAKES (this will be to your liking, can add more or less, or even skip it)
???? SUGAR COATING:
1 CUP OF SUGAR
1/2 CUP OF WATER
1 TBSP OF WHITE VINEGAR
RECIPE:
COCONUT KISSES (Beijinho de Côco):
In a pan, mix 1 can of condensed milk (14oz),
1 tbsp of unsalted butter and about 3-4oz of unsweetened coconut flakes. Cook it on medium heat, stirring it constantly until the mixture reduces and is not sticking to the pan. Put the mixture on a greased plate and let it cool. With greased hands, make it into balls (about 1tbsp of mixture for each ball).
SUGAR COATING:
In a pan, mix 1 cup of white sugar, 1/2 cup of water and 1 tbsp of white vinegar. Stir well, then cook on high heat (without stirring) until it turns into an amber/honey color (this should take about 12-15minutes). Watch it at all times. As soon as it turns amber color, turn the off and dip each ball into the caramel. Place them on a plate and let them cool. Work fast so that you are done before the caramel hardens or burns. The caramel is super hot, so be careful!
Store it in airtight container.
No refrigerator (it makes the sugar sticky).
???? Please make sure to follow me on Instagram and Tiktok if you would like to see more!
Instagram: (@LaryssaMeira)
Tiktok: (@MeiraLaryssa)
???? SHOP WHAT YOU SAW IN THIS VIDEO! (DISCLOSURE: This video description may contain affiliate links. When you purchase something through those links, I receive a small commission at no extra cost to you. Thank you so much for your support!)
- Similar Sink and Faucet:
- my EXACT Smart Faucet:
Let me know in the comments if you need any other link!
???? COLLABS / SPONSOR / BUSINESS INQUIRIES: laryssameira@gmail.com
The CLASSIC Coconut Ice | No Cook / No Bake Sweet | Holiday Favourites
These sweet little treats called Coconut Ice are a delight on any Christmas platter! With just 3 main ingredients, and no baking / cooking required, this Coconut Ice recipe comes together in minutes. You definitely got to give the recipe a try this festive season!
Full Written Recipe -
#platinitwithwendy #coconutice #goanfood
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Facebook Page -
Follow me on Instagram -
Join my Tiktok family -
Coconut Bonbons ???? Recipe | Mum Mum
Ingredients-
150 grams Dessicated Coconut
200 grams Condensed Milk
150 grams Chocolate Compound
Coconut Bon Bon (Madagascar BonBon Coco) | Fresh P
BonBon Coco
INGREDIENTS
3 cups/250g fresh shredded coconut or desiccated coconut (unsweetened)
1 cup/200g palm sugar or white cane sugar
1 cup/200g water
a pinch of sea salt
In a medium saucepan combine the water and the coconut and cook over medium heat for 10 minutes to rehydrate the coconut. Add the sugar and continue stirring until the sugar begins to caramelize. This will take between 20 and 35 minutes. If it’s getting too dry and still not caramelizing, add a teaspoon of water to it, as you continue to cook it. It will brown eventually. When your candy is medium brown remove it from the heat. While it’s hot scoop out walnut sized balls with two spoons and arrange them on a sheet of parchment paper to cool. When they are fully cool transfer them to a container with a tight fitting lid.
If you don’t caramelize the sugar enough, the candy will be sticky and uninteresting. You want the sugar to be dark caramel in places with an overall medium brown color. These may take a little practice, but they’re so worth it. If you can get ripe fresh coconuts, shred them with a fine cheese grater or a coconut scraper (see link below) for the best results.
NOTE: Sweetened coconut will NOT WORK. It’s covered in anti caking agents that creates a gelatinous goo. I’ve tried it and it’s gross.
USEFUL ITEMS
My favorite kitchen scale:
Camper flatware:
Composite cutting board 6x8”:
My chef’s knife:
My ‘camper’ knife:
Not paper ‘paper’ plates:
French blue melamine bowls:
Camper stockpot:
My favorite wooden spoon:
Silicone measuring cup:
1/4 sheet pan:
Unbleached parchment paper:
INGREDIENTS USED
Desiccated coconut:
Palm Sugar:
Sea salt:
HELPFUL LINKS
For more Fresh P:
To Subscribe to Fresh Princess:
MUSIC
Cafe Con Leche by Silent Partner
CHOCOLATE HAZELNUT BONBONS
#recipe #food #cookies #hazelnut #chocolate #easy #kookmutsjes
COCONUT MIXTURE
75 ml heavy cream
200 g white chocolate
75 g shredded coconut
FILLING
chocolate hazelnuts
COATING
shredded coconut
Heat the heavy cream until just before boiling. Add the pieces of white chocolate and let them sit for 1 minute. Mix everything until smooth and let it cool for a bit.
Transfer the white chocolate ganache to a deep bowl. Add the shredded coconut and mix until well combined.
Allow the coconut mixture to soak in. This makes shaping easier.
Take about 12 grams of the coconut mixture and flatten it in your palm. Place a chocolate hazelnut on it and cover it entirely. Roll with your hands until you have formed a nice ball. Repeat the process.
Completely coat the coconut cookies with the shredded coconut. Bismillah, enjoy!