Coconut Bon Bons
A client brought these in when I worked for an interior designer and they were fabulous.
A client brought these in when I worked for an interior designer and they were fabulous.
- Carbohydrate 4.25336491146583 g
- Cholesterol 10.3948251366667 mg
- Fat 8.7753794867575 g
- Fiber 1.48834996275 g
- Protein 1.11117005949417 g
- Saturated Fat 6.73457163145617 g
- Serving Size 1 1 Serving (27g)
- Sodium 33.670517412 mg
- Sugar 2.76501494871583 g
- Trans Fat 0.793137866658418 g
- Calories 97 calories
Step-by-step
- Mix ingredients together.
- Place in refrigerator several hours.
- Roll into balls.
- Place in refrigerator again to set up.
- Dip in desired candy coating.
Unlike traditional baked macaroons that rely on whipped egg whites for structure, these no-bake confections achieve their density through cream cheese and fine coconut. Cream cheese must be fully softened to room temperature before mixing, or lumps of dairy will remain suspended in the confectioners' sugar. Chill the initial mass for at least two hours so the fats solidify sufficiently for manual rolling. Portion the mixture using a standard teaspoon measure to maintain uniform sizes, which ensures even cooling rates. Once rolled into spheres, return the pieces to the refrigerator for thirty minutes to firm their exteriors before dipping. When applying a candy coating, maintain a dipping temperature between 85 and 90 degrees Fahrenheit to prevent the underlying fat from melting. Store finished confections in an airtight container lined with parchment paper for up to five days. Dietary adjustments remain simple since plant-based cream cheese substitutes integrate without altering the base proportion.
