Bunny Tail Bonbons

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. 

Submitted by Barb Thomas