June Hagan's Coconut Bonbons
June Hagan'S Coconut Bonbons is an easy dinner. Made with 2 1/2 c. shredded coconut, 3/4 c. light corn syrup and chocolate bark or chocolate chips, melted, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Heat corn syrup and stir in coconut.
Let set 1 hour.
Roll into small balls and dip in melted chocolate.
Place on waxed paper to set.
Refrigerate.
π· Perfect Pairings
Complete your meal with these
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