As I was reviewing the photos I took for this post I couldn’t help but remember those moments as the family and I stood in silence gazing upon the multitude of red and white crosses buried in the sand the day we chose to visit Santa Monica Pier on Memorial day.
Up until a few years ago the boys and I typically associated Memorial Day with the beginning of grilling season, summer vacations, trips to the beach, pool parties, and of course Josh’s birthday.
That all changed the year we chose to visit Santa Monica Pier on Memorial Day. It was a rude awakening seeing cross after cross perfectly aligned in the sand.
It left us all speechless, with an entirely new sense of pride for being Americans, and a feeling of extreme gratitude for all those who have lost their life for our freedom.
As promised here, bellow you will find the recipe for Piña Colada Truffles.
NOTE: Best enjoyed when shared with one of our very brave soldiers.
- ½ Piña Colada Bonbon recipe
- 1 cup dessicated coconut, divided
- 3 ounces white chocolate
- ¼ teaspoon glucose (optional)
- In a medium bowl, combine the ½ batch of piña colada bonbon recipe with ½ cup of dessicated coconut. Using a cookie scoop, scoop and roll one inch balls, place them onto a small brownie pan lined with parchment paper and transfer to the freezer to harden, about an hour or two.
- Melt white chocolate over a double broiler, add glucose (if desired) to prevent the white chocolate from hardening too much and allowing the dessicated coconut to adhere nicely.
- Dip truffles in melted white chocolate, then roll in remaining ½ cup of dessicated coconut.