If you like the delicious little bites, can melt chocolate and scoop sorbet then you NEEEEED this recipe in your life.
HOW TO: Coconut Bonbons
You will need:
12 chocolate wafer cookies
1/4 cup shredded unsweetened coconut
2 pints coconut sorbet
12 whole almonds
26 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable shortening
1. Place a wire rack over a baking pan. On rack, arrange wafers top sides down spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
2. Place a heat-proof bowl over a pan of barely simmering water (or use a double boiler if you have one). Add chocolate and shortening to bowl, melt stirring occasionally. Remove bowl from heat. Let cool slightly.
3. Remove baking pan from freezer and generously ladle melted chocolate over the bonbons, cover entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.
Photo and recipe: Martha Stewart