These Coconut Bon Bons are a great treat to make for Easter or Christmas.  They have rich & chewy super moist centers made of butter, coconut, and condensed milk, and they get dipped in dark chocolate or your preference of chocolate.  They are super yummy!!

I originally posted this recipe for Coconut Bon Bons at Easter two years ago, and they’re always such a hit with my family and friends during the holidays, that I felt the need to repost them.  Besides, what would Easter be without coconut?  These are super easy to make and you can make them in advance, so you have more time to make all those other Easter treats.

Here’s all I did to make them…(and please excuse my photography from 2 years ago)

First, I added coconut to a blender and pulsed it a few times to grind it a little smaller.  Sweetened coconut flakes are sometimes pretty long, depending on the brand you buy, and I feel that the smaller the coconut pieces, the tighter I can roll the balls, if that makes sense.

Next, I combined sweetened condensed milk, butter, vanilla, powdered sugar and the coconut in a bowl.  By the way, this stuff is delicious!!   Can’t you just imagine all those ingredients combined together?

Then I rolled that wonderful sweet concoction into little balls.

Oh yes, lots of balls!!!  I placed the balls in my freezer for about ten minutes to firm them up for easier dipping…

Once the coconut balls were cold and firm, I added some bittersweet chocolate chips to a double boiler, (a small pan sitting inside of a bigger pan of simmering but not boiling water)…

And melted the chips…this takes less than a minute.  They can also be melted in the microwave.

Then I inserted a toothpick into the top of each ball, dipped the balls in the melted chocolate, and placed them on parchment paper.

I left them on the parchment paper until the chocolate had completely set up and was no longer sticky to the touch… then I trimmed off any excess chocolate around the bottoms with a sharp knife…

Update: 4/5/2019

These days I just melt the chocolate in the microwave.  I melt it in 30-second intervals, mixing with a spoon between intervals.


If you love coconut, check out these other great coconut desserts, The Ultimate Coconut Cream Pie, and Coconut Crunch Cake with Chocolate Ganache.

Check out my original Coconut Bon Bon recipe.  This recipe is made with desiccated coconut and corn syrup, and I love to dip them in white chocolate flavored with various flavorings.  Another great coconut recipe!

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Coconut Bon Bons #2

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 60
  • Total Time: 60
  • Yield: 55 1x
  • Category: candy


These are little bites of coconut bliss.  Made with butter, sweetened condensed milk, and coconut, then dipped in chocolate.  Enough said!!


  • 1 can Sweetened Condensed Milk
  • 1 stick real butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon pure Vanilla extract
  • 2 packages sweetened flake coconut, 14 ounces each
  • Good quality bittersweet chocolate chips for dipping, approximately 3 pounds


  1. Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined. It’s easier to mix using your hands.
  2. Roll mixture into balls and place on a wax paper or parchment paper lined cookie sheet. Refrigerate or place in a freezer for a few minutes until the balls are firm.
  3. Fill a medium-size saucepan half full of water. Bring just to a simmer, not a boil. Place a smaller pan inside the medium pan. Add chocolate chips, no more than one bag at a time, to the small pan and stir until chocolate melts. This takes about one minute. Remove the pan from the heat.
  4. Insert a toothpick into the top center of each ball and dip into the chocolate. Hold ball over the chocolate to let any excess chocolate drip off and transfer to a wax paper or parchment lined cookie sheet. Remove toothpick and using a teaspoon, dab a tiny bit of chocolate onto the top of each ball to cover the toothpick hole.
  5. Allow balls to set for several hours to completely set. Once the chocolate is set, use a sharp knife to trim any excess chocolate from around the bottoms.
  6. Store in an airtight container. Refrigerate if not consuming within a couple of days.


  • This yield is based on using a 1 1/4″ cookie scoop. If rolling smaller balls by hand, the yield will be larger.
  • Candy will stay fresh for up to three weeks if refrigerated.
  • Chocolate can be melted in a microwave instead of a double boiler.

Keywords: coconut truffles, coconut, Easter desserts, Easter candy, Easter recipes,