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!

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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
12 oz. package of good quality chocolate chips (i use ghiradelli)
to 1/4 piece off of a block of peraffin
1 tsp
coconut extract, optional


1Mix first four ingredients by hand and refrigerate for one hour.
2Roll into 3/4 inch balls and place on cookie sheet. Refrigerate for one hour.
3In 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.
4NOTE: The teaspoon of coconut extract is optional according to your taste. For a stronger coconut flavor, use the extract.

About this Recipe

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