Reviewed: Dec. 11, 2009

I haven't made this specific recipe yet, however it is exactly what I have been looking for! My mom used to make these with us as kids, except she would use parafin wax to melt into the chocolate instead of shortening. This would allow them to live outside of the fridge for longer without going soft or oozing. Definitely going to be trying this!

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AuntB

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Reviewed: Nov. 15, 2008

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.

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Jayme

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Reviewed: May 19, 2008

These bon bons were good, but like some other people thought, they tasted a little too sweet. They did make a huge batch (like other people said) and we didn't use it all. Also, I had a lot of trouble trying to dip the dough into the chocolate. I was trying to use a toothpick/spoon/knife and finally gave up and stuck my hands into the chocolate. It became really messy. They didn't really look too nice in the end. Plus, after sitting on the counter for a few minutes they started to soften. I had to keep putting them into the fridge. Thank you, anyway.

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Dara15

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Amarillo, Texas, USA

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Reviewed: Dec. 20, 2006

sticky and messy while making, far too sweet for my liking

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reJoyce

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Reviewed: Dec. 3, 2004

Best thing that I have ever had keep up the good work

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TAYDER

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Reviewed: Jan. 30, 2004

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.

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HIGHWALL

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Reviewed: May 9, 2003

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.

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