COCONUT BONBONS

Coconut Bonbons image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 50

Number Of Ingredients 4

1 box (30 oz) frozen New York style cheesecake, partially thawed
4 cups vanilla candy melts or coating wafers (24 oz)
2 tablespoons shortening
1 bag (7 oz) flaked coconut (about 2 2/3 cups)

Steps:

Line cookie sheet with waxed paper. On cutting board, chop cheesecake. Place cheesecake pieces in large bowl; mix with spatula until crust and filling are well blended. With small cookie scoop, shape cheesecake into 1-inch balls; place on cookie sheet. Freeze until firm; keep frozen.
In medium microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second increments, until melted; stir until smooth. In small bowl, place coconut.
Remove cheesecake balls from freezer a few at a time. Dip each cheesecake ball into melted candy to cover; tap off excess. Immediately roll cheesecake ball in coconut, pressing gently. Return to cookie sheet. Let stand until set. Store in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg