Help yourself to some Bunny Tail Bonbons, aka
White Chocolate-Cheesecake Truffles,
an easy, make-ahead recipe
for a sweet ending or Easter dessert!
This recipe hopped from the pages
of April issue of Southern Living Magazine.
You can serve these sweet confections in mini
cupcake wrappers for a festive & tidy bite!
Bunny Tail Bonbons,
aka White Chocolate-Cheesecake Truffles,
adapted from Southern Living
Makes approximately 2 dozen bonbons
1 1/2 (4-oz.) white chocolate baking bars, melted according to package directions
1 (8-oz.) package cream cheese, softened (I used Neufchâtel)
3/4 cup crushed coconut cookies, (I used Pepperidge Farm Sweet & Simple Coconut Cookies)
1 teaspoon vanilla
1/8 teaspoon kosher salt
1 – 1 1/2 cups shredded coconut
1. Beat chocolate and cream cheese at medium speed with a mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Cover and chill 2 hours or overnight until ready to form the balls.
2. Shape into 1-inch balls (about 2 tsp. per ball), roll in coconut. Refrigerate in a single layer in a container up to 1 week.
Notes: This mixture is very sticky. Next time I would add a whole cup of crushed cookies or add 1/4 cup finely chopped pecans to the chocolate/cream cheese/cookie mixture for a little additional texture and crunch.
You can find a printable recipe, here.