Decadent Coconut Bonbons

Chocolate Dipped Truffles
Clive Champion/Getty Images
  • Total: 12 hrs 15 mins
  • Prep: 12 hrs
  • Cook: 15 mins
  • Yield: 50 pieces (50 servings)
Nutritional Guidelines (per serving)
160 Calories
9g Fat
18g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 50 pieces (50 servings)
Amount per serving
Calories 160
% Daily Value*
Total Fat 9g 12%
Saturated Fat 7g 34%
Cholesterol 8mg 3%
Sodium 14mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Protein 2g
Calcium 30mg 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.)

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.


  • 1/2 cup butter
  • 14 ounces sweetened condensed milk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
  • 21 ounces coconut (flaked)
  • 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!