Coconut and Almond Bon Bons

I've been preparing for Valentine's Day practically since we took the Christmas tree down-- buying pretty pink and red ribbons with hearts all over them, picking out Valentine-themed outfits for my girls to wear, and thinking of sweet things to make for my husband and daughters. Since we all love chocolate and coconut candies I decided to try my hand at coconut bon bons (plus I really enjoy saying 'bon bons'). I added a bit of chopped almond, then decorated them with the most adorable glitter hearts. They turned out even better than I expected, and I'll definitely be making them again for Saturday. 

Coconut and Almond Bon Bons
2 ⅔ cups shredded unsweetened coconut

½ cup plus 2 tablespoons sweetened condensed milk

⅔ cup confectioners' sugar

2 tablespoons unsalted butter, room temperature

¼ cup sliced almonds, finely chopped

¼ teaspoon vanilla

8 ounces dark chocolate

In a large mixing bowl, mix coconut, sweetened condensed milk, sugar, butter, almonds and vanilla until well combined. Cover and refrigerate for at least an hour.

Use a rounded measuring tablespoon to scoop out coconut mixture; press the coconut down into the hollow of the spoon and use a butter knife or inverted spatula to smooth out the top (which will end up being the bottom of the candy). Remove the bon bon by gently tapping the measuring spoon, coconut side down on the countertop. You should end up with a mound of coconut with a flat bottom. 

Melt chocolate, with a splash of vegetable oil, in a microwave-safe bowl, heating in 20-second intervals until smooth and creamy. Use a fork or two toothpicks to dip the coconut mounds into the chocolate, covering evenly. Place dipped candies onto a parchment paper-lined baking sheet and refrigerate to set. 

Before refrigerating you can sprinkle the tops with leftover coconut or almonds, candy sprinkles, edible glitter, etc. I drizzled mine with melted milk chocolate and then added edible glitter hearts.