A great candy for family, guests or gift giving.
- 1 stick butter or margarine
- 1 lb powdered sugar
- 1 10 to 12 oz bag of shredded coconut
- 1 12 oz bag chocolate chips
- 3/4 stick parafin cut into small pieces
- Wax paper covered cookie sheets
Level of difficulty Easy
Cost Budget Friendly
In large bowl combine first 3 ingredients. Roll into small balls and place on wax paper covered cookie sheets. Put a toothpick in each ball & freeze.
In double boiler, melt chocolate & parafin, stirring till smooth & blended. Remove bon bons from freezer & dip in chocolate til covered. Place back on wax paper & remove toothpick. Let sit till chocolate is firm. Store in tins or airtight containers. If keeping for more than a day, keep in refrigerator.
**Can use 1 18 oz jar of creamy peanut butter instead of coconut. Increase powdered sugar til of rolling consistency.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.