Bonjour from Campagne Maison
Campagne Maison's Coconut Bonbons
2 boxes confectioners sugar
1 can condensed milk
1 14 oz bag coconut
3 cups chopped pecans
3 sticks melted butter
Combine all ingredients and chill thoroughly. Form into walnut sized balls, place on waxed paper covered cookie sheet, cover with plastic wrap, and place in freezer until firm but NOT frozen. Remove and continue with chocolate coating process.
1 stick candy paraffin
1 16 oz bag semi sweet chocolate chips
Melt paraffin in double boiler, add chips and mix until well blended. Insert a wooden skewer into a candy piece and dip into the chocolate mixture with a rotating motion of the wrist. Gently tap off excess chocolate and place onto waxed paper, continuing until all the bonbons are coated. This must be done quickly. Once the hot chocolate coating hits the cold bonbon it will harden.
Store in tightly covered containers in cool temperature or in the refrigerator. They freeze indefinitely.
Personal note: I am not a huge fan of semi-sweet chocolate, so I mix milk chocolate chips with semi sweet. Doing this makes a sweeter bonbon, so you will need to take that into consideration if you make these. I've never had any problems with these melting once they were coated probably because they never lasted long enough. But to be on the safe side, I would recommend keeping them refrigerated.
I have never made these without thinking about Lucy and Ethel and their job stint at the candy factory. Although I have never stuffed any down my bra or hid them under my chef's hat, I have had several of them in my mouth.....LOL
Thanks for stopping by the farmhouse for a visit today. We love having company.
Bon Appetit and Au revoir,