Coconut Almond Bonbons By Carol Ritchie   Makes 30 A special dessert treat to serve at your holiday gathering. They can also be packaged to give as gifts. 1/2 cup light corn syrup                                                                                              12 large marshmallows                                                                                                 1 teaspoon vanilla extract                                                                                          1/4 teaspoon almond extract                                                                                         2 cups flaked coconut                                                                                                30 whole almonds                                                                                                        2 cups milk chocolate morsels, melted Combine corn syrup and marshmallows in a saucepan and heat on medium-low, stirring occasionally, until marshmallows are melted, about 5 to 10 minutes. Remove from heat and stir in vanilla and almond extract. Stir in coconut. Cool the mixture in the refrigerator for 10 to 15 minutes. Place almonds on a baking sheet and bake in a preheated 350°F oven for 5 to 6 minutes, until almonds are toasted. Let almonds cool to room temperature; reserve. Using buttered hands, shape coconut/marshmallow mixture into 1-inch balls. Place a toasted almond on the top of each ball. Dip coconut candies in melted chocolate. Place candies on wax paper and refrigerate 5 to 10 minutes, until chocolate is set. Store in an air-tight container in the refrigerator for up to 2 weeks. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com