Creamy Coconut Bon Bons

Barbara Scott


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!


☆☆☆☆☆ 0 votes

Approx. 24 balls
55 Min
No-Cook or Other


  • 2 box
    confectioner's sugar
  • 1 can(s)
    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.

Printable Recipe Card

About Creamy Coconut Bon Bons

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #christmas candy

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