Coconut Bon-Bons
Submitted by italyrose68
No-bake coconut bon-bons loaded with pecans and sweetened condensed milk, dipped in a glossy chocolate shell. A classic holiday candy that’s simple to make and even harder to stop eating. Makes 2 dozen.
YIELD
2 dozenPREP
20 minCOOK
15 minREADY
1 hrsThese coconut bon-bons are a holiday candy classic for good reason. A sweet, dense filling of powdered sugar, butter, condensed milk, shredded coconut, and chopped pecans gets rolled into balls, chilled, and then dipped in melted chocolate.
The chocolate coating is made with chocolate chips and paraffin wax, which gives the shell that smooth, professional-looking snap you see on store-bought candies. It sets firm at room temperature and stays glossy.
Make a batch, set them on wax paper to harden, and try not to eat half of them before they make it into a gift box.
Pro Tips
- Chill the filling balls thoroughly before dipping so the chocolate sets quickly and doesn’t slide off
- Use a toothpick to dip each ball into the chocolate, then slide it off onto wax paper
- Store at room temperature for a firmer shell, or refrigerate if you prefer a chewier center
Ingredients
Directions
Mix confectioner’s sugar, butter and milk, then add coconut.
Combine with chopped pecans.
Make into balls and refirgerate until chilled.
In a double boiler melt chocolate and wax.
Dip balls into chocolate mixture and set on wax paper to set.
Store either at room temperature or refrigerate.
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