This is the kind of treat that's ideal for displaying at holiday parties, as they're beautiful and bite-size—perfect for guests to grab. Serve the bonbons in gold- or silver-coloured mini paper cups for an extra-festive presentation.
- Prep time 25 minutes
- Total time 1 hour & 45 minutes
Bonbons: In large bowl, beat butter with brown sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture just until combined. Stir in coconut.
Roll by rounded 2 tsp into 16 balls. Arrange on waxed paper–lined rimmed baking sheet. Freeze until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
Coating: In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Stir in oil. Remove from heat; let cool slightly.
Meanwhile, place 1/4 cup of the coconut in shallow bowl and set aside. In skillet, toast remaining coconut over medium heat until golden. Place in separate shallow bowl.
Working with 1 bonbon at a time and using 2 forks, dip 4 of the bonbons into chocolate mixture, tapping forks on edge of bowl to remove excess. Return to baking sheet. Repeat with remaining bonbons and chocolate mixture, dipping 4 of the bonbons into the toasted coconut and 4 into the untoasted coconut to coat before returning to baking sheet. Refrigerate until chocolate is set, about 15 minutes.
Makes 16 bonbons.
Nutritional facts Per bonbon: about
- Fibre 1 g
- Sodium 9 mg
- Sugars 8 g
- Protein 1 g
- Calories 106
- Total fat 7 g
- Potassium 41 mg
- Cholesterol 8 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 2
- Folate 3
- Calcium 2
- Vitamin A 3