Recipe: Coconut Bon Bons, No Bake Cookies, Homemade Mounds Bars, Chocolate Peanut Butter Balls - No-bake, egg-free cookies that include using chocolate chips (4 recipes)

Hi Gaby - There are four recipes that were previously posted here on the RecipeLink. Hope they help.
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Coconut Bon Bons

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.

While bonbons are freezing, line a cookie sheet or flat surface with waxed paper.

Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted.

Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Makes 150 bonbons
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No Bake Cookies
Makes 3 dozen

1 cup semisweet chocolate chips
1/3 cup butter
16 large marshmallows
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 cup flaked coconut
2 cups rolled oats

In the top half of a double boiler, melt chocolate chips, butter, and marshmallows over low heat. Stir until smooth, and remove from heat. Stir in the peanut butter, vanilla, coconut, and oats. Mix thoroughly. Drop by rounded spoonfuls onto waxed paper. Refrigerate for about 30 minutes, or until set.
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Homemade Mounds Bars

5 oz sweetened condensed milk
1 tsp vanilla
2 cups powdered sugar
14 oz flaked coconut
1 (24 oz) bag of semisweet chocolate chips

Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours
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Chocolate Peanut Butter Balls

Gourmet September 1991
1. 3/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus 3/4 stick (6 tablespoons) unsalted butter
3/4 cup graham cracker crumbs
1 cup creamy peanut butter
1 (12-ounce) bag semisweet chocolate chips

In a bowl stir together the brown sugar, 1/2: stick of the butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls

Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with wax paper.

In a metal bowl set over a pan of barely simmering water melt the chocolate chips with the remaining 3/4 stick butter, stirring until the mixture is smooth, and let the chocolate mixture cool.

Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight (The balls may be double-dipped if desired.)

Makes about 40 chocolate peanut butter balls