Quick Coconut Bonbons Recipe

4 1 2
Publisher Photo

Quick Coconut Bonbons Recipe

Read Reviews
4 1 2
Publisher Photo
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.
MAKES:
252 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
252 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Coconut Bonbons

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Syme User ID: 3631260 30350
Reviewed Dec. 14, 2011

"This is a great recipe."

Loading Image