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creamy coconut bon bons

Feebs17 avatar
Recipe by
Barbara Scott
@Feebs17
Winchester, VA

Mmmm, these get better and creamier after a couple of days sitting out. Everyone requests these delights at Christmastime. Easy and oh so delish! Enjoy!

yield serving(s)
prep time 55 Min
method No-Cook or Other

Ingredients For creamy coconut bon bons

  • 2 box
    confectioner's sugar
  • 1 can
    sweetened condensed milk
  • 1/2 lb
    butter, softened
  • 1 pkg
    sweetened shredded coconut, pulsed until fine in food processor
  • 1
    12 oz. package of good quality chocolate chips (i use ghiradelli)
  • 1/8
    to 1/4 piece off of a block of peraffin
  • 1 tsp
    coconut extract, optional

How To Make creamy coconut bon bons

  • 1
    Mix first four ingredients by hand and refrigerate for one hour.
  • 2
    Roll into 3/4 inch balls and place on cookie sheet. Refrigerate for one hour.
  • 3
    In a double boiler, melt chocolate and paraffin and mix well. Pierce candy balls with toothpick and dip in melted chocolate. For chocolate lovers, you can dip them twice if you like. Regrigerate after the first dip and then dip them again.
  • 4
    NOTE: The teaspoon of coconut extract is optional according to your taste. For a stronger coconut flavor, use the extract.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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