Recipe by Paulette
"Chocolate covered coconut and walnut candy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 (14 ounce) package
1 (14 ounce) can
sweetened condensed milk
semi-sweet chocolate chips
I used to make these with my granny when I was a little girl (except she always used a little paraffin wax instead of shortening), and our family still gets requests from friends and family year after year. A couple of tips we have learned over the years: make sure to refrigerate the dough for an hour or two - this will make them easier to roll into balls. Using a little butter on your hands makes less of a mess as well. Be careful not to roll them too big because they will become very large after dipping and thus are just too sweet. Also, after rolling, freeze the balls overnight and dip them in the chocolate the next day, taking a little at a time out of the freezer. We never store the finished bon bons in the refrigerator because they tend to "sweat" after you remove them. Delicious and addicting! If you follow these tips, I promise that you will be hooked and make them year after year for the holidays!
The flavor of these bon bons was good. However, I had to add extra powdered sugar and an awful lot of extra coconut (a little more than half of another 14 oz. bag) to get close to having a doughy enough consistency to form balls. The first batch still spread so much that I just refrigerated the whole mix and formed the balls AFTER the dough had been chilled for two hours. Also, this makes a HUGE batch.
I had been searching for some time for a recipie for coconut candy when I finally found this. I have since made them twice. However, I used almonds the second time instead of walnuts and what a difference it made. They tasted like Almond Joys. This is a great great recipie.
This made a huge batch. Next time I wouldn't use the full amount of condensed milk, it was a little too sweet.
I made these for xmas one year. My dad (who is diabetic) started getting into them, so I took them to work.
Needless to say, they were gone VERY quickly, and now they are a yearly staple - if I don't make them, I get threats to my life :)
They do make ALOT, but if you keep them frozen and relatively small, they can be extremely addicting.
My family has been making these for years at Christmas time. They are fabulous and an absolute must for coconut lovers! Refrigerate the mixture BEFORE making balls. Also, a 1 inch ball is really big and I can see why some thought them too sweet or rich. Mine are a fraction smaller. Once rolled to desired size, FREEZE the balls for dipping. Makes the process much easier. You don't want the chocolate too warm as it will coat the coconut balls thinly. A thicker coating is better tasting. Also, these freeze wonderfully! They are delightful right from the freezer too! And yes, the batch is quite large...perfect for sharing!
sticky and messy while making, far too sweet for my liking
Best thing that I have ever had keep up the good work
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 412
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Rich and creamy fudge with the satisfying crunch of chopped walnuts.
See how to make sweet peppermint treats that positively melt in your mouth.
See how to make a rich-and-creamy peanut butter fudge.