Alpine Strawberries and Mangosteen
with champagne chiboust, strawberry meringue and strawberry sherbet.
3¾ cups powdered sugar
1½ cups flaked coconut
¾ cup sweetened condensed milk
½ teaspoon almond extract
¼ teaspoon coconut flavoring
1¼ cups bittersweet or semisweet baking chocolate, chopped
2 teaspoons shortening
Toasted flaked coconut (optional)
In a food processor combine powdered sugar, the 1½ cups coconut, the sweetened condensed milk, almond extract, and coconut flavouring. Cover and process until well combined. Transfer to a medium bowl. Cover and chill coconut mixture about 4 hours or until firm.
Line a baking sheet with waxed paper. Shape coconut mixture into 1-inch balls. Place balls on the prepared baking sheet. Cover and freeze about 20 minutes or until very firm.
In a medium microwave-safe bowl combine chocolate and shortening. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until chocolate melts, stirring every minute. Let stand at room temperature for 10 minutes.
Remove half the coconut balls from the freezer. Using a fork, dip balls, one at a time, into melted chocolate. Let excess chocolate drip back into bowl. Place bonbons
on the prepared baking sheet. If desired, sprinkle bonbons with toasted coconut. Repeat with the remaining coconut balls and melted chocolate. Chill bonbons about 15 minutes or until chocolate is set.
*Note: To toast coconut, spread coconut in a single layer in a shallow baking pan. Bake in a preheated 175°C oven for 5 to 10 minutes or until coconut is light golden brown, watching carefully and stirring once or twice so coconut doesn’t burn.
Coconut Coins: Prepare Coconut Bonbons as directed, except after shaping coconut mixture into balls, flatten the balls into patties. Dip patties in melted chocolate as directed.
To Make Ahead and Store: Place bonbons in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Before serving, let cookies stand at room temperature for 30 minutes.