300 Best Homemade Candy Recipes:Cream Cheese Coconut Bonbons

Need an elegant dessert for a special occasion? That is also simple and will not break the bank.

Well, cream cheese coconut bonbons are the perfect option for any gathering.They are a dessert that can be easily prepared ahead of time, using simple ingredients and directions.Overall, they are quite a sophisticated candy that not only expresses a charming appearance.but also follows through with excellent flavor as well as texture.With each bite you will encounter a rich creamy,cream cheese confection that truly melts in your mouth.Now,who wouldn't want to try one of these? 

It's also a perfect recipe for the summer season since it requires no baking and is great for beginner candy makers like myself.The candies are also easily adaptable to any theme you see fit.The recipe gives you plenty of space to choose to any color,flavor, or topping you might desire.If you love lemon, add it.If you hate coconut,remove it.When a recipe is this simple,it can be easily be taking apart and built again.

So, you still need a dessert to impress?  Try these on for size and see how it should be part of your recipe collection.

 
Cream Cheese Coconut Bonbons
From 300 Best Homemade Candy Recipes By Jane Sharrock

3 oz (90g) cream cheese,softened

2 1/2 cups (625ml) confectioner's (icing) sugar

1/4 tsp (1ml) vanilla extract

 Pinch of salt

Few drops of food coloring(optional)

1/2 to 1 cup (125 to 250ml) sweetened flaked coconut,for rolling

Using my stand mixer,I blended the softened cream cheese, until smooth.Then gradually added the icing sugar,blending well.Then added the vanilla, salt and food coloring as desired.Blending till smooth and color combined.

Covered the bowl with saran wrap and chill in refrigerator for 1 hour.Once firm, I shaped the mixture into small balls about 3/4 inch (2 cm) in diameter or smaller by desire.Rolled each ball into the flaked coconut,pressing firmly around each ball to help stick. 

Then placed each ball on prepared large baking sheet,flattening each slightly.Covered the sheet with saran wrap and chilled for 1 hour,till firm.Stored in an airtight container and kept chilled.Baking tin with layered wax paper works well.