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Coconut Bonbons

 Coconut Bonbons
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
15 ServingsPrep: 20 min. + chilling


  • 2-2/3 cups flaked 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 McCormick® Pure Vanilla Extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • Colored jimmies or coarse sugar, optional


  • 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.
Nutritional Facts: 2 pieces equals 274 calories, 17 g fat (11 g saturated fat), 7 mg cholesterol, 70 mg sodium,

2 of 2

Coconut Bonbons (continued)

Nutritional Facts: 33 g carbohydrate, 2 g fiber, 3 g protein.