Coconut-Ice Cream Bonbons

Ingredients:

• 1 cup sweetened flaked coconut, toasted
• 1 1/2 pints light vanilla ice cream
• 3 oz. semisweet chocolate, chopped

Makes 24 Bonbons (2 per serving

1. Line small baking sheet with sheet of wax paper or parchment paper; freeze 1 hour.
2. Spread coconut on separate sheet of wax paper or parchment paper.
3. Using mini ice cream scoop or teaspoon, scoop ice cream by scant 1 tablespoon to form ball; quickly roll in coconut, lightly pressing coconut into ice cream so it adheres. Transfer bonbon to baking sheet in freezer. Repeat with remaining ice cream and coconut, making total of 24 bonbons. Freeze at least 6 hours or up to overnight (if freezing overnight, cover with foil).
4. Up to 4 hours before serving, put chocolate in microwavable cup or small bowl and microwave on Medium 1 minute; stir. If chocolate is not melted, return to microwave and repeat, stirring every 30 seconds to avoid scorching. Let cool slightly. Scrape melted chocolate into small zip-close plastic bag; squeeze out air and seal bag.
5. Remove bonbons from freezer. Press chocolate into one corner of bag. Snip off tip of bag and drizzle chocolate over bonbons in zigzag pattern. Return bonbons to freezer until chocolate is set. Arrange bonbons on platter or place in mini baking cups. Serve at once.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meal Cookbook. If you loved bonbons as a kid, you will absolutely love these sweet treats. The combination of vanilla, coconut and chocolate is so heavenly delicious. You can serve these sweet treats for dessert whenever you have company for dinner because they are the perfect sweet ending. I highly recommend using dark chocolate in this recipe for a more elegant aftertaste.