Phew! What a week it has been! So much has happened it feels longer than it has been. Today my son finished his primary school education. It has been such an exciting week as he was awarded Dux of his school for 2010. This is such an honour and rather a surprise as he downplays how well he does at school. We are so proud of him.
With all the goings on this week I haven’t really had time to bake a special cookie as such for Twelve Weeks of Christmas Cookies. But I was baking heaps! Each year I give the teachers gifts of homebaked goodies as thanks for their dedication over the past school year. One of the goodies I prepared was Choc-cherry Coconut Bon Bons which I thought would be perfect for this weeks Christmas Cookies challenge.
I found this recipe on one of my favourite blogs My Food Obsession by Susan. This is a great Australia blog by a lady who have only been baking for the last 5 years and has developed a wonderful talent. I only slightly varied the recipe because of what I had on hand. The recipe uses Moist Coconut Flakes which are new to most Australians but I think quite common elsewhere being simply sweetened, shredded coconut. Also  I used copha, solid coconut oil, melted with the chocolate because it loosens the chocolate making coating easier however I did notice the bon bons sweat more in our humidity with copha in the chocolate whereas with they don’t.

These are delicious bon bons which would make an excellent gift. I know the recipients of mine were thrilled and my daughter has been eating them for breakfast. Yep, teenagers can eat anything, anytime! Do try them they are so easy and so yummy! 

Cherry Coconut Bon Bons
Ingredients
200ml (7 fl oz) sweetened condensed milk
1 1/2tsp cherry brandy
1tsp vanilla extract
1/8 teaspoon salt
1 cup icing (confectioners) sugar, sifted
225g  McKenzie’s Moist Flakes Coconut
75g dessicated coconut (unsweetened)
350g (12 oz) red glace cherries, diced finely
1/2 cup desiccated coconut for rolling
450g (16 oz ) dark chocolate suitable for coating
40g copha, optional

Method

Line a 23cm x 33cm (9 x13-inch) slice pan with baking paper.
Combine condensed milk, cherry brandy, vanilla extract, and salt in a bowl.
Add icing sugar and stir with a wooden spoon until fully incorporated.
Add ‘Moist Flakes Coconut’, dessicated coconut & glace cherries and stir until combined.
Chill mixture in refrigerator until easy to mold, about 1 hour. Take 1 rounded teaspoon of mixture at a time and roll into balls, then roll in desiccated coconut.
Line a cookie tray with baking paper.
Melt the chocolate and copha, if using, and dip the balls into the chocolate, covering completely, and place them on the prepared tray until set. Store finished balls in the refrigerator.
Check out the other bakers participating in the Twelve Weeks of Christmas Cookies Challenge.

Week 10 Twelve Weeks of Christmas:

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