Christmas Candy Countdown – Coconut Bon-Bons

December 17, 2008


I found this recipe on the interwebs in 2004, and they’ve become a favorite with most of my family…but they’re also a source of some controversy. See, for some reason not everyone likes coconut. I know, I know, it seems strange to me too…but that’s the truth. So for those who enjoy coconut, here’s a very easy recipe that tastes great, a lot like a Mounds bar. I’ve thought about putting a roasted almond in the center or on top of these things, but haven’t pulled the trigger on that recipe modification yet.

Coconut Bon-Bons

  • 21 Ounces Sweetened Coconut (3 small bags)
  • 1 Pound (16 oz) Powdered Sugar
  • 1 Can (14 oz) Sweetened Condensed Milk
  • 1 Tsp Vanilla Extract
  • 1 Stick (8 oz) Butter, melted (or margarine, if you hate life)
  • 1 Package Chocolate Candy Coating (i.e., Almond Bark), Chocolate or White Chocolate


  1. Mix the coconut, powdered sugar, condensed milk, vanilla and butter thoroughly. I use my stand mixer to do this, it turns into a sticky mess.
  2. Refrigerate the coconut mixture for at least an hour – this will make it easier to scoop
  3. Scoop out tablespoons of the mixture onto sheet pans lined with parchment or wax paper, then roll with your hands into smooth balls.
  4. Refrigerate the trays of coconut balls for another hour – this will keep them from coming apart in the chocolate dip
  5. Melt the chocolate coating according to the package directions
  6. Dip each ball in the chocolate, turning to coat, then place back on the paper-lined sheet pan until set

I recommend keeping these things in the fridge because of the milk and butter in the recipe, personally. Better safe than sorry. Also, if you don’t already have a variety of sizes of scoops, they come in really handy for these type of recipes. We’ve got a few and they make candy and cookie making so much easier and the results are much more uniform.