Sweet and chewy coconut bonbons are even more delectable when covered with bittersweet chocolate. The bonbons are also delicious without the chocolate coating.
The vinegar in this recipe helps the sugar crystals in the corn syrup align properly. Don’t worry about your bonbons tasting like vinegar, it can't be detected in the final product.
Prep Time: 30 minutes
Total Time: 30 minutes
- 1 cup light corn syrup
- 1 tsp coconut extract
- 1 tbsp white vinegar
- 2 tbsp butter
- 4 cups shredded coconut
- 8 ounces bittersweet chocolate
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.Try these other coconut candies: