Coconut Bonbons

1. Combine the corn syrup, butter, vinegar, and coconut extract in a saucepan over medium-high heat.

2. Without stirring, bring the mixture to a boil and allow it to boil to 234 degrees, soft-ball stage. Be careful that the temperature is accurate: if the candy gets too hot, the final product will be hard instead of pleasantly chewy.

3. Once the candy has reached 234 degrees, remove it from heat and add the shredded coconut, stirring well to combine.

4. Allow candy to cool slightly until it is cool enough to touch. Do not let it cool completely, or it will be difficult to form into balls.

5. Roll candy into walnut-sized balls and place on a cookie sheet covered with foil. Repeat until all candy is formed. Allow to cool completely at room temperature.

6. While you wait for the bonbons to cool, temper the chocolate.

7. Using dipping tools or two forks, dip each bonbon in the chocolate and place it back on the foil-covered sheet. Repeat until all bonbons are dipped. If you desire, sprinkle the tops of the wet chocolate candies with a little more shredded coconut.

8. Place in the refrigerator to set the chocolate.

9.