Here is the recipe for Bunny Tail Bonbons that
was requested the other night. Enjoy!
1 1/2 (4 oz.) white chocolate baking bars,
melted according to package directions (Baker's Premium White Chocolate
Baking Bar was recommended)
1 (8 oz.) package cream cheese, softened
3/4 cup crushed coconut cookies (Pepperidge Farm
Sweet & Simple Coconut Cookies were recommended)
1 Tbsp. coconut rum or water (I used regular
rum)
1/8 tsp. kosher salt
Parchment paper
1 1/2 cups shredded coconut
Beat chocolate and cream cheese at medium speed
with a electric mixer until smooth. Add cookies and next 2 ingredients,
beating just until blended. Spread in a parchment paper-lined 9-inch pie
plate; cover and chill 2 hours.
Shape into 1 inch balls (about 2 tsp. per ball)
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.
NOTE: This is the original recipe but
I think next time I would use a bit more cookies for more crunch.
Just a suggestion. And I'm not sure why you couldn't just roll the
balls in coconut right after you shape the mixture into balls. Think I'll
try that next time, too.
