Coconut Almond Bonbons
Fragrant no-bake coconut bonbons with a whole roasted almond in the centre – a lovely recipe for beginners discovering pastry ingredients.
Servings :30 bonbons
Ingredients
- 200 g butter (at room temperature)
- 80 g powdered sugar (sifted)
- 100 g sweetened condensed milk
- 150 g milk powder
- 10 g vanilla extract
- 100 g desiccated coconut (+ extra for coating)
- 100 g blanched roasted almonds (or hazelnuts)
Instructions
- Beat the butter with the powdered sugar until creamy and pale, 3–4 minutes.
- Mix in the condensed milk.
- Add the vanilla, then the milk powder and desiccated coconut.
- Shape into balls of 20–30g each, pressing a roasted almond or hazelnut into the centre of each one.
- Roll each bonbon in desiccated coconut.
- Place in paper cases.
- Keep refrigerated.
Notes
Because they contain butter, these bonbons need to be stored in the fridge.