These adorable white chocolate bonbons are delicious and delightful! If you like coconut and white chocolate, you are going to love these sweet treats. They are easy to make, and it only takes a few ingredients to put these chocolates together. Bunny Tail Bonbons make a nice addition to a Spring gathering of friends and family.
I used Archway Coconut Macaroon Cookies. Place them in a food processor and pulse several times to make crumbs.
1 1/2 (4 ounce) white chocolate baking bars, melted according to package directions
1 (8 ounce) package cream cheese, softened
3/4 cup coconut cookies, crumbs
1 tablespoon coconut rum or water
1/8 teaspoon kosher salt
1 1/2 cup shredded coconut, plus more for rolling
Beat chocolate and cream cheese at medium speed with an electric mixer until smooth. Add the cookie crumbs, coconut rum (or water), kosher salt, and shredded coconut, beating just until blended. (You can skip the shredded coconut if you prefer a smoother texture to the bonbon.) Then spread mixture on a cookie sheet/jelly roll pan lined with parchment paper. Refrigerate for two hours.
After 2 hours, shape chocolate mixture into 1 inch balls, and place in a single layer in a parchment paper lined jelly roll pan. Cover and chill 12 to 24 hours. Roll balls in coconut; chill 1 hour before serving. Refrigerate in a single layer in a container up to 1 week. This recipe makes about 2 dozen.
(edited by Anna Weicht)