Bon Bons Recipe -
Bon Bons Recipe
  • READY IN 3 hr

Bon Bons

Recipe by  

"Chocolate covered coconut and walnut candy."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    1 hr

    3 hrs


  1. Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
  2. Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2010

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!

Most Helpful Critical Review
May 12, 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.


17 Ratings

Feb 03, 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.

Mar 07, 2003

This made a huge batch. Next time I wouldn't use the full amount of condensed milk, it was a little too sweet.

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.

Jan 19, 2010

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!

Dec 20, 2006

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

Dec 03, 2004

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


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  • Calories
  • 836 kcal
  • 42%
  • Carbohydrates
  • 110.3 g
  • 36%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 45.8 g
  • 70%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 243 mg
  • 10%

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

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