Traditional Christmas Bon-Bons

Milk Chocolate Coconut Almond Bon-Bons

For Christmas we have a new tradition of making bon-bons for my family on Christmas Eve.
This year we decided to make three different types.
Coconut Almond, Milk Chocolate, and Peanut butter.
My family tends to be a big fan of peanut butter,
so I decided to make twice as many of those than any of the other ones.
I like them but I have a bit of a sweet tooth, so I'm not one to judge.
It's all about your personal preference, I guess. None the less, they were all huge hits. 
They're a bit time consuming though,
so if you plan on making these make sure you've got a day or so to put time
into these little balls of chocolate, and a lot of room in your fridge. 

Double Milk Chocolate, Bon-Bons

MILK CHOCOLATE COCONUT ALMOND BON-BON RECIPE

INGREDIENTS

• 7 Oz Flaked Coconut
• 1/2 Cup Sweetened Condensed Milk
• 2/3 Cup Confectioners Sugar
• 1/4 Cup Sliced Almonds, Finely Chopped
• 2 Tbs Unsalted Butter
• 1/4 Tsp Pure Vanilla Extract 
• 8 Oz Coarsely Chopped Semi-Sweet Chocolate

PREPARATION

In a large mixing bowl, combine the coconut, sweetened condensed milk, sugar, almonds, butter, and vanilla. Mix well. Cover in bowl, refrigerate for 1 hour.

Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment or waxed paper.

In double boiler (or my case a pot on top of a similar size pot of simmering water), melt the chocolate. *If chocolate isn't melting as properly as it should just add small amounts of butter until it is. Now you can either use toothpicks or my preference plastic fork with the two center prongs removed. Place a ball of coconut into the melted chocolate, cover evenly. Place them on the prepared sheet. Decorated to desired look, by either adding nuts/sprinkles immediately after removing from melted chocolate. Or drizzle melted chocolate over each when done, with a fork. Refrigerate until set.

YIELDS ~ 24

Milk Chocolate Peanut Butter Bon-Bons