Coconut Creamy Bon Bons
Submitted by ricey
No-bake coconut bon bons made with sweetened condensed milk, flaked coconut, and butter, then dipped in semi-sweet chocolate. Makes 3 dozen candy-box-worthy treats with zero oven time.
YIELD
3 dozenPREP
20 minCOOK
0 minREADY
5 hrsThese little beauties belong in a candy shop window, but they come together right on your kitchen counter with no baking required.
Butter, sweetened condensed milk, powdered sugar, flaked coconut, and vanilla get mixed into a rich, fudgy dough. Roll them into small balls, chill until firm, then dunk each one in melted semi-sweet chocolate. That’s it. That’s the whole recipe.
They taste like a homemade version of those fancy coconut truffles you’d pay way too much for at a chocolate boutique. The inside is creamy and intensely coconut-forward, and the chocolate shell gives a satisfying snap with every bite.
Kitchen Tips
- Chill the filling overnight if you can. The longer it firms up, the easier the balls are to shape and dip.
- Use a double boiler for melting the chocolate. Direct heat will scorch it and leave you with a grainy mess.
- Keep the finished bon bons in a single layer on wax paper until the chocolate sets, then store in an airtight container in a cool spot.
Ingredients
Directions
Mix all but chocolate together and shape into balls about the size of a hickory nut.
Refrigerate several hours or overnight. Melt dipping chocolate in top of double boiler with hot water in the bottom pan.
Dip balls into chocolate and turn out onto wax paper-covered cookie sheet.
Store in a cool dry place.
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