11/21/2019
Coconut-Chocolate bonbons - 1 cup of sweetened flake coconut toasted, 1 1/2 pints vanilla ice cream, 3 ounces semisweet chocolate chopped. Line small baking pan with waxed paper or parchment paper, 1hour before. Spread coconut on separate sheet of wax paper. Using mini ice cream scoop or teaspoon, scoop ice cream by the tablespoon to firm a ball,quickly roll in coconut, lightly press coconut into ice cream so it adheres. Transfer bonbon to the baking sheet in freezer. Repeat with remaining ice cream and coconut. Freeze at least 6 hours or over night, cover with foil. Up to 4 hours before serving, place chocolate in medium microwave bowl and microwave on low until melted, stirring every 20 seconds. Let cool slightly. Remove bonbons from freezer. Drizzle chocolate over bonbons in zigzag pattern. Return bonbons to the freezer until chocolate is set. Arrange bonbons on platter or place in mini baking cups. Per serving(1bonbon) 74cal.,3g total fat, 2 g sat fat 25 mg sod, 10 g total carbs, 8 g sugar, 1h fib ,1g prot.
