Coconut Bon Bons Recipe -
Coconut Bon Bons Recipe

Coconut Bon Bons

Recipe by  

"These little balls of joy are perfect for any occasion."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    2 hrs 5 mins


  1. In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
  2. Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

Here is a very helpful hint to everyone who seems to be having problems rolling the balls. My trick is to have a glass of very hot water sitting beside the mixture and also a small bowl of confectioners sugar. I dip a spoon into the hot water then scoop the mixture with the spoon and drop into the sugar. I then coat the ball with sugar and roll into the balls. No mess at all!!

Most Helpful Critical Review
Feb 04, 2005

I had trouble with the tooth pick dipping part. They kept falling apart, off the pick into the chocolate. I had to change technique to manage a shape & put an almond in the center of each ball (since the toothpick method was not working for me this time around) and coated one side at a time, allowing each side time to firm up. It took more time but was worth it. I made this for my mother, she loves coconut, wanted to surprise her. I brought a container filled. The next morning there were 2 left :) Up shot is, they tasted great, like the candy bar. I am making this for my mother again. I'll have to work on technique, read up on tips and practice, practice, practice. Thanks for the recipe.


105 Ratings

Aug 12, 2007

This is the recipe that my mom got from her greatgrandma, that we made throughout my childhood and that I use each year at Christmas time with my family. The only difference is that we don't measure anything. We use an entire 1 lb bag of powdered sugar, a regular size bag of coconut and a regular size can of sweetend condensed milk. As for tips: 1. place the dough in the fridge or freezer before you roll them to make it easier. 2. If you use a cookie sheet covered in wax paper you can roll the balls then store in the freezer so that they don't soften while you are dipping small batches. Which can then be placed back in the freezer to harden. 3. make sure that the balls are fairly small in size or once you add the chocolate to the outside they will get too big, try a few different sizes to find what works best for you before you roll out all the dough. 4. the bon bons also freeze well, you can leave batches in the freezer and pull a few out (or eat them frozen - yum) when you want a little treat or have company coming over. Good luck! You won't regret making these!

Dec 05, 2008

To all those having trouble keeping the balls on the toothpicks, try putting them in the freezer for an hour instead of the fridge. They will get firmer and hold on to the toothpicks better. This recipe is just like my favorite candy bar.

Dec 16, 2004

The "dough" is very sticky. The trick is...pat your hand in confectioners sugar every now and then to keep the dough from sticking to your hands. Works like a charm!

Feb 04, 2008

Definitely put dough in freezer for an hour or so, and it helps to freeze the little dough balls on a cookie sheet lined with waxed paper before dipping them in chocolate. I like dipping mine in the melted candy wafers you use for candy making, and I prefer to use white instead of chocolate. It also helps to place the dough balls on a fork and dip into the white chocolate, sliding the fork against the side of the bowl to get the excess off and place on waxed paper. Depending on the holiday, I'll sprinkle little candy decos on them before the chocolate firms up to make them prettier. Like Valentine sprinkles, or Christmas ones. Just a few suggestions.

Dec 05, 2006

Ive been making these for years , but misplaced my recipe a couple years ago , so I was glad to find this one . I separate my filling into small portions , freeze at least an hour , then work with one portion @ a time . I like to form little log shapes with mine . I thought there was no way to improve on these until the year I tried butterscotch instead of chocolate chips ...wonderful !

Dec 17, 2003

These taste wonderful! They are very sweet so make them smaller. It wouldn't roll into balls so I added more powdered sugar to thicken and put it in the fridge for 1/2 hour and then rolled into balls and refridgerated again until ready to dip! I adorned the top of each one with whole almonds.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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