Reviewed: May 28, 2009

Pretty good recipe. Make sure your dough is extremely cold and it won't be so sticky.

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Reviewed: May 10, 2009

They tasted good but i had a horrible time making balls and dipping them they kept melting and very sticky! i even tried dipping them in powder sugar first! just wont make them again because impossible to make balls!

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Mrs.Vasquez

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Dec. 27, 2008

These were SO good! I let the mixture sit overnight. They rolled out pretty easy. I think it is easier to just dig in and use your hands. Let them sit in the refrig after you dip them. They get too mushy if they sit out at room temp. They set up nicely after they are complete and cold! I will make these again!!!

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krissy g

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Reviewed: Dec. 23, 2008

I have been making this same recipe for at least 10 years. How much easier it would have made my life at the busy time of Christmas to have known about the hint of lightly rolling the balls in the powdered sugar after placing in the freezer a few hours, ingenious!

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GaBensMom

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

very very sweet and numm-o

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in service of Master

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Reviewed: Dec. 22, 2008

Great Recipe. Everyone loves them. I agree with the other comments. I increased the coconut to one 400 gram package of cocunut- about 4 cups, cut the icing sugar down to half a package of icing sugar- therefore about 250 grams. I also add a 1/2 teaspoon of vanilla and almond flavouring. It is easier to refridgerate them for about an hour before rolling. To make it easier, I spooned the chocolate over them and it gives them real homemade look. Can add a mint chocolate chip on top or any other item such as nuts or sprinkles.

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wheler

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Reviewed: Dec. 19, 2008

These are very good. The second time I made them, I cut the sugar, condensed milk and butter in half, added about 1/4 teas. of vanilla, and increased the coconut (sweetened) by a half of cup. I also used special dark chocolate chips. These changes made them even better and task very much like Mounds candy bars.

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Alexis

Home Town: Paradise Valley, Arizona, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 18, 2008

Delicious. Tastes just like candy from a Russell Stovers box. A little time consuming and frustrating with the dipping. Freeze for 30 min before making balls. Make small balls, they get considerably bigger once dipped. Very rich.

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KERRYJ1

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Reviewed: Dec. 5, 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.

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Mae Long

Cooking Level: Expert

Home Town: Hermosa Beach, California, USA

Living In: Gardena, California, USA

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Reviewed: Nov. 16, 2008

Delicious! tastes just like a coconut egg at easter!

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Sep. 27, 2008

I would have loved to give 5 stars because these were fantastic but only after I made modifications. I used almost 5 cups of coconut and only 1/2 pound of sugar. Turned out delicious. Though a bit messy, with well greased hands generously covered with powdered sugar, not that big of a deal. I didn't have to refrigerate the balls before coating them. I used a shallow bowl, microwaved the chocolate, dropped the balls in with a spoon and rolled them around. With a couple of minutes in the freezer they were ready to eat!! My kids and husband were begging for more. I hope this helps anyone having trouble with this recipe! Very tasty! Thank you!!

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Cordelia

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 9, 2008

Well... I hate to give any recipe a three that tastes so good but the time to make these made me dislike them. This recipe made twice as many as indicated and therefore needed twice as much chocolate to coat them all. I had to freeze the dough before and after rolling them for it to all work. But everyone said they were delicious. I have to admit I couldn't even taste one after having to look at them for 3+ hours. So my rating is the average of 5 for taste and 1 for ease of making. Sorry.

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Cheryl W.

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jul. 23, 2008

way too much sugar and too sticky

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tyche32

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Oxford, Ohio, USA

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Reviewed: Feb. 4, 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.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Jan. 14, 2008

I made these for Christmas and they were beautiful and very easy. They tasted just like the old-fashioned Bon Bons I remember from my childhood.

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Davana

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Reviewed: Dec. 28, 2007

The only way this recipe would work is if you were making these in a walk-in fridge. The sticky mixture needed to be in the freezer for at least a few hours to guarantee it keeping it's shape as balls. But even when dipping it into the chocolate, it starts to melt. The melting mess was delicious, but definately not presentable! If you've had your heart set on something coconut and bite-sized, I suggest making coconut macaroons instead. I'm determined to come up with a better coconut bon bons recipe!

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Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 12, 2007

Thank You for the recipe. Now I don't have to worry about losing it . I also use Cherry, Butterscotch, White Chocolate, as well as Peanut Butter Chips. Merry Christmas. Calla

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calla

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Reviewed: Dec. 1, 2007

I have to say, I was surprised at how good these were. I am giving it 4 stars only because I think the measurements are off. I left out a cup of the sugar, doubled the coconut and used dark chocolate for the outside and they were still a bit too sweet for me and my tasters. But with a bit more tweaking, these will be delicious. They are easy to make (but no one will know). A must for coconut lovers.

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marlo

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Reviewed: Nov. 10, 2007

They didn't turn out like balls at all. They were flat and thin. They were delicious dont get me wrong however I highly suggest freezing them and not just putting them in the fridge and make sure you use real butter and not spread!

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Shayna Rice

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

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Reviewed: 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!

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Jeanette

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Coconut Bon Bons

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