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Coconut Bon Bons with a bite out of one.

Coconut Bon Bons #2

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 60
  • Total Time: 60
  • Yield: 82 1x
  • Category: candy
  • Cuisine: American


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


Units Scale
  • 1 can Sweetened Condensed Milk
  • 1 stick real butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon pure Vanilla extract
  • 2 packages of sweetened flaked coconut, 14 ounces each
  • Good quality bittersweet chocolate for dipping (I used Ghirardelli dark chocolate melting wafers)*


  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 narrow but deep microwave safe coffee mug about 2/3 full of chocolate wafers or broken-up baking bar. Microwave for 30 seconds, stir with a spoon, and microwave for an additional 20 seconds. Stir again. If the chocolate isn’t all the way melted, microwave in 10 second increments until it’s smooth and melted.
  4. Insert a toothpick into the top center of each ball and dip it into the chocolate. Hold the 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 few days to preserve the freshness longer.


  • This yield is based on using a leveled-off tablespoon for each ball of candy.  Feel free to shape the candy as eggs or bigger balls. However, the yield will change.
  • Candy will stay fresh for up to three weeks if stored in an airtight container.
  • *I used 3 1/2 bags of Ghirardelli Dark Chocolate Melt Wafers. I’ve also used Ghirardelli baking bars. I don’t suggest using chocolate chips if you can avoid it. They are waxier, harder to melt, and have a less intense flavor.

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