Coconut Bonbons Recipe

5 5 3
Coconut Bonbons Recipe
Coconut Bonbons Recipe photo by Taste of Home
Publisher Photo

Coconut Bonbons Recipe

Read Reviews
5 5 3
Publisher Photo
These candies are perfect for any holiday. I like to decorate the tops with a miniature sugar flower or novelty for each holiday.—Claudia Ruiss, Massapequa, New York
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2-2/3 cups sweetened shredded coconut, chopped
  • 2/3 cup confectioners' sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup finely chopped almonds, toasted
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • Colored jimmies or coarse sugar, optional

Directions

In a small bowl, combine the coconut, confectioners' sugar, milk, almonds, butter and vanilla. Cover and refrigerate for at least 2 hours.
Roll into 1-in. balls; place on waxed paper-lined pans. Refrigerate for at least 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm. Yield: 2-1/2 dozen.
Originally published as Coconut Bonbons in Country Woman Christmas Annual 2008, p67

Nutritional Facts

2 each: 274 calories, 17g fat (11g saturated fat), 7mg cholesterol, 70mg sodium, 33g carbohydrate (28g sugars, 2g fiber), 3g protein.

  • 2-2/3 cups sweetened shredded coconut, chopped
  • 2/3 cup confectioners' sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup finely chopped almonds, toasted
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • Colored jimmies or coarse sugar, optional
  1. In a small bowl, combine the coconut, confectioners' sugar, milk, almonds, butter and vanilla. Cover and refrigerate for at least 2 hours.
  2. Roll into 1-in. balls; place on waxed paper-lined pans. Refrigerate for at least 1 hour.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm. Yield: 2-1/2 dozen.
Originally published as Coconut Bonbons in Country Woman Christmas Annual 2008, p67

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Reviews forCoconut Bonbons

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Terri User ID: 8975063 259527
Reviewed Jan. 11, 2017

"Tasted just like my Nanny's from 50 years ago!"

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tinycakes User ID: 7487417 94830
Reviewed Nov. 16, 2013

"wonderful recipe really easy now they are a family favorite & a Christmas must have."

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ladylala User ID: 6561905 208682
Reviewed Mar. 6, 2012

"Very simple to make, My whole family loved them. I well add to my recipe list with a star!"

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Sherry82 User ID: 6336020 94908
Reviewed Dec. 23, 2011

"Very easy and very good."

MY REVIEW
Sherry82 User ID: 6336020 168863
Reviewed Dec. 23, 2011

"Great recipe! Very easy and very good!"

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