Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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.
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.
