Toasted Coconut Bonbons

Toasted Coconut Bonbons

Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt

Directions:
Toast coconut by spreading it out on a cookie sheet and placing in a 350 degree (F) oven for 5-10 minutes.
You want it nice and brown.
Even if it tastes a little burnt, it will taste heavenly in the chocolate!!
Trust me.
Melt chocolate chips with cocoa butter in a double boiler (if you dont have cocoa butter, it wont matter, it just adds a little pizzazz to the chocolate chips most of the nicer, more expensive chocolate has cocoa butter in it).
Once everything is melted and smooth, add the toasted coconut and mix evenly.
Drop the mixture onto a greased cookie sheet using two teaspoons.
I make them approximately 1/2 3/4 diameter.
You could also spoon right into candy cups.
When the last bonbon has been dropped, place them in the freezer for about 5-10 minutes.
Take them out and place in a container.
Or eat them all right then I may or may not have done that.