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Coconut Bonbons
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Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Indulge in decadent cheesecake truffles coated in colorful candy melts and coconut flakes for a delightful sweet treat.
Ingredients:
  • 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)
Instructions:
  • Prepare the cookie sheet by lining it with waxed paper. Next, chop the cheesecake on a cutting board. Transfer the chopped cheesecake into a large bowl and use a spatula to mix until the crust and filling are thoroughly combined. Using a small cookie scoop, shape the cheesecake mixture into 1-inch balls and arrange them on the prepared cookie sheet. Freeze the cheesecake balls until they are firm, and then store them in the freezer.
  • Place candy melts and shortening in a medium microwavable bowl. Microwave on Medium (50%) for 2 minutes, then in 15-second intervals, until melted. Stir until smooth. Place coconut in a small bowl.
  • Remove the cheesecake balls from the freezer a few at a time. Dip each one into the melted candy to coat, gently shake off any excess. Roll the cheesecake balls in coconut immediately, pressing lightly. Place them back on the cookie sheet and allow them to set. Refrigerate until ready to serve.

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