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Prep Time : 15min
Cook Time : 10min
Course : Cookies and Candy, Dessert
Special : Easy, Egg-Free, For Kids, Kosher (Dairy), Large Quantity, Low Fat, Low Sodium, Make Ahead, Non-Alcoholic, Vegetarian, Wheat-Free
Type of Prep : Boil, Heat, No-Bake, Refrigerate
Cuisine : U.S. Regional
Occasion : Christmas, Fall, Halloween, Party, Potluck, Spring, Summer, Valentine's Day, Winter
 
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Bonbon Jovi Recipe

From Crazy Plates by Janet and Greta Podleski (Perigee Books)

These chocolate coconut bonbons are actually low-fat and easy to make.

INGREDIENTS:

  • 2 cups sugar
  • 6 Tablespoons unsweetened cocoa powder
  • 1/2 cup evaporated low-fat (2 percent) milk
  • 1/2 cup margarine (be sure it's non-hydrogenated)
  • 1/2 teaspoon vanilla extract
  • 3 cups quick-cooking rolled oats
  • 1 cup sweetened shredded coconut

PREPARATION:

In a medium saucepan, combine sugar, cocoa, evaporated milk, and margarine. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute, stirring constantly.

Remove from heat. Stir in vanilla. Add rolled oats, and coconut and mix well. Drop by tablespoons onto a cookie sheet lined with waxed paper. Refrigerate until firm, about 30 minutes to 1 hour. Store in an airtight container in the refrigerator or at room temperature.

Yield: 35 bonbons

Nutritional data per bonbon: 104 calories, 3.4 g fat, less than 1 mg cholesterol.

Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee Books)
Reprinted with permission.

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