Coconut Bonbons Recipes

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COCONUT BON BONS



Coconut Bon Bons image

These little balls of joy are perfect for any occasion.

Provided by Tamme

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 2h5m

Yield 36

Number Of Ingredients 6

¼ cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

Steps:

  • In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
  • Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.3 g, Cholesterol 6.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 31.7 mg, Sugar 22 g

QUICK COCONUT BONBONS



Quick Coconut Bonbons image

My family and friends never fail to include these chocolates on their Christmas wish list. Luckily, this recipe makes a big batch- so my supply meets the candy demand.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 21 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
2 pounds confectioners' sugar
1 can (14 ounces) sweetened condensed milk
4 cups chopped pecans
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-in. balls. Refrigerate for 30-45 minutes or until firm. , In a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Dip balls and place on waxed paper to set. Store in an airtight container.

Nutrition Facts : Calories 48 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

COCONUT BONBONS



Coconut Bonbons image

I made these for Christmas and they were everyones FAVORITE! The taste like Mounds Bars...BUT BETTER! Even if you don't like coconut you HAVE to try these! It makes it easier to form them into balls if you refrigerate the dough for awhile first. Oh, and I like to store these in the refrigerator.

Provided by Andeey

Categories     Dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 6

1/4 cup butter
1 lb confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons shortening

Steps:

  • In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk.
  • Mix in the coconut.
  • Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
  • Melt chocolate and shortening over a double boiler, stirring occasionally until smooth.
  • Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
  • Use toothpicks to hold the balls while dipping in the chocolate.
  • Set on wax paper to dry.

GRANDMOTHER'S COCONUT BONBONS RECIPE



Grandmother's Coconut Bonbons Recipe image

This recipe was passed down to me... I hope you like it as much as my family does! Be fair warned, it makes a lot!

Provided by Stay at Home Chef

Categories     Candy

Time 2h10m

Yield 5-6 Dozen

Number Of Ingredients 7

1/2 cup butter
1 (14 ounce) can sweetened condensed milk
7 cups powdered sugar
2 cups walnuts
1 (14 ounce) package flaked coconut
1 (12 ounce) package milk chocolate chips
1/2 cup paraffin wax

Steps:

  • Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
  • Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.

Nutrition Facts : Calories 1814.9, Fat 84.9, SaturatedFat 43.2, Cholesterol 78.4, Sodium 446.5, Carbohydrate 261.5, Fiber 6.9, Sugar 249.2, Protein 17.1

CREAM CHEESE BONBONS



Cream Cheese Bonbons image

These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese
Sugar substitute equivalent to 1/3 cup sugar
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 ounce unsweetened chocolate, grated

Steps:

  • In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate, Fiber 0 fiber), Protein 2g protein.

COCONUT BONBONS



Coconut Bonbons image

Enjoy these cheesecake balls covered with candy melts and rolled in coconut - a perfect dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 50

Number Of Ingredients 4

1 box (30 oz) frozen New York style cheesecake, partially thawed
4 cups vanilla candy melts or coating wafers (24 oz)
2 tablespoons shortening
1 bag (7 oz) flaked coconut (about 2 2/3 cups)

Steps:

  • Line cookie sheet with waxed paper. On cutting board, chop cheesecake. Place cheesecake pieces in large bowl; mix with spatula until crust and filling are well blended. With small cookie scoop, shape cheesecake into 1-inch balls; place on cookie sheet. Freeze until firm; keep frozen.
  • In medium microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second increments, until melted; stir until smooth. In small bowl, place coconut.
  • Remove cheesecake balls from freezer a few at a time. Dip each cheesecake ball into melted candy to cover; tap off excess. Immediately roll cheesecake ball in coconut, pressing gently. Return to cookie sheet. Let stand until set. Store in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg

COCONUT BONBONS



Coconut Bonbons image

This frozen bonbon offers an exciting contrast between crisp dark chocolate and the icy coconut sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

12 Nabisco Famous Chocolate Wafers
1/4 cup shredded unsweetened coconut
2 pints coconut sorbet
12 whole almonds
26 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable shortening

Steps:

  • Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
  • In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
  • Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.

COCONUT BONBON BARS



Coconut Bonbon Bars image

Prize-Winning Recipe 2009! Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. Who would have guessed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 36

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup butter, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
6 cups powdered sugar
1 1/2 cups coconut
1/2 cup finely chopped blanched almonds
1/2 cup whipping cream
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
  • Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
  • Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 38 g, TransFat 0 g

BONBONS



Bonbons image

This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Provided by Diane

Categories     Desserts     Chocolate Dessert Recipes

Time 2h20m

Yield 75

Number Of Ingredients 8

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
  • While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g

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Top Asked Questions

How do you make coconut bonbons with chocolate bark?
Break-up the chocolate bark and place the pieces in the bowl of the double boiler. 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.
How do you make coconut balls at home?
These little balls of joy are perfect for any occasion. In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour. Melt chocolate and shortening over a double boiler, stirring occasionally until smooth.
What are coconut bon bons made of?
These Coconut Bon Bons are made with desiccated coconut, which is a very finely ground natural dry coconut, which is reconstituted with corn syrup in this recipe. I will never forget one year at Easter when my 90-year-old father came to visit me at Easter.
What is the recipe for a coconut cake?
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.

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