Quick Coconut Bonbons Recipe

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My family and friends never fail to include these chocolates on their Christmas wish list. Luckily, this recipe makes a big batch— so my supply meets the candy demand.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:252 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 252 servings


  • 1/2 cup butter, softened
  • 2 pounds confectioners' sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 4 cups chopped pecans
  • 3-1/2 cups sweetened shredded coconut (about 10 ounces)
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Nutritional Facts

1 each: 48 calories, 3g fat (1g saturated fat), 2mg cholesterol, 9mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 0 protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-in. balls. Refrigerate for 30-45 minutes or until firm.
  2. In a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Dip balls and place on waxed paper to set. Store in an airtight container. Yield: about 21 dozen.
Editor's Note: Candies can be frozen for up to 3 months before dipping in chocolate. Thaw in refrigerator before dipping.
Originally published as Coconut Bonbons in Country Woman Christmas Annual 2000, p38

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Syme User ID: 3631260 30350
Reviewed Dec. 14, 2011

"This is a great recipe."

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