Decadent Coconut Bonbons

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 10/1/21
Chocolate Dipped Truffles
Clive Champion/Getty Images
Prep: 12 hrs
Cook: 15 mins
Total: 12 hrs 15 mins
Servings: 50 servings
Yield: 50 pieces

The term "bonbon" comes from the French word bon, which means good. Dating back to the 1800s in France, these confections came to America later in the century and spawned many variations. Made from an assortment of different ingredients, bonbons can be fruity, creamy, or nutty. Unlike truffles, bonbons are not made exclusively with chocolate, but some, like ours, are indeed covered in chocolate.

Although the American saying "sitting around eating bonbons" speaks poorly of the person eating the yummy treats, it says a lot about how difficult it is to stop at just one! Find out for yourself by following our easy and tasty bonbon recipe. Pair it with a cup of strong coffee and you'll be in bonbon heaven.

Ingredients

  • 1/2 cup (4 ounces) unsalted butter

  • 14 ounces sweetened condensed milk

  • 1 pound confectioners' sugar

  • 1 teaspoon vanilla extract

  • 21 ounces coconut flakes

  • 12 ounces almond bark, or chocolate bark

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a double boiler.

  3. Stir in the sweetened condensed milk.

  4. Add the powdered sugar and vanilla. Mix until smooth.

  5. Stir in ​the coconut.

  6. Pour mixture into a bowl, cool down, and cover with plastic wrap.

  7. Refrigerate the coconut mixture overnight, or at least twelve hours.

  8. Line a baking pan with parchment or wax paper.

  9. With wet and cold hands, roll balls of mixture into the size of a small walnut. Place them on the parchment or wax paper.

  10. Break-up the chocolate bark and place the pieces in the bowl of the double boiler.

  11. When the chocolate is melted, use a skewer to pick up the coconut bonbons one by one. Dip each ball into the melted bark, and place back on the baking sheet. Remove skewer.

  12. When you're done coating all the bonbons, place the tray into the refrigerator. Once the bonbons have set, store them in an airtight container in the refrigerator if your house is warm or on the counter if your house is cool.

  13. Enjoy as a complete dessert or use them to decorate cakes or cupcakes!

If You Don't Have a Double Boiler

Although there are many double boilers on the market for a fair price, setting one up at home is very easy. You just need:

  • A small or medium pot
  • A glass or stainless steel bowl that sits on top of the pot but doesn't touch the bottom

Because you're using boiling water in the pot and resting the bowl on it to warm up and melt your ingredients, be aware of the amount of water you use. Overflowing water can be dangerous and could cause burning accidents. Less water is always the safer way to go.

Have silicon gloves at hand or potholders; the bowl will get very hot. Your safety in the kitchen comes first!

Nutrition Facts (per serving)
143 Calories
6g Fat
21g Carbs
1g Protein
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Nutrition Facts
Servings: 50
Amount per serving
Calories 143
% Daily Value*
Total Fat 6g 8%
Saturated Fat 5g 25%
Cholesterol 9mg 3%
Sodium 63mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 1g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 0mg 1%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)