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Coconut BonBons
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4.4 stars stars based on 19 reviews - 94% would make this again
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1 (15 ounce) can sweetened condensed milk
1/2 cup butter margarine
2 cups confectioners' sugar
1 (12 ounce) package grated coconut
1 (24 ounce) package semi-sweet chocolate chips
4 tablespoons solid vegetable shortening
Mix together condensed milk, butter, sugar
and coconut. Cover with wax paper and chill
for 24 hours. In the top of a double boiler over hot (not boiling) water, melt chocolate with shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate. Drop on wax paper to cool and dry.
Note: Posted by "Marbalet" to the now-defunct Holiday Cookie Club at Epicurious.com.
Reviews of Coconut BonBons:
1-5 of 19 reviews Next >>
Larry in Paterson, Wa Dec 24, 2010
Would make this again.
Easy to make and delicious. Easier to work with if coconut mixture is kept chilled. Will make again. 5 stars
Jessica in Florida Dec 15, 2010
Would make this again.
Very yummy, veryy messy but, may get easier with practice and a real double boiler. I think maybe less sweetened milk bc they are so sweet, the SCM has 220g of surgar in the can, wow. I used the xylitol confectioners sugar for half, unsweetened coconut, and that woked great! Still a bit too sweet, so i sugest less sugar or less SCM and they might even be kind of healthy:) 5 stars
Dec 22, 2009
Would not make this again.
I have been searching for a "snowball" candy recipe and this one seemed close to what my husband described to me. I don't know if I didn't add enough icing sugar,coconut or what..but mine turned out to be flat,messy,gooey,sticky messes. I had put them in the fridge to set up for over an hour before rolling them into balls but they flattened on the cookie sheet and were very difficult to roll into a ball shape. Any ideas? His ex use to make them and they are his favorite..thanks! 1 star
Todd in Freeport Il. Dec 7, 2009
Would make this again.
I have made these many times through the years. Try adding pecan or almond pieces.( Makes them taste like almond joys). Also think chocolate is easier to work with using parrafin rather than shortening. 4 stars
A cookie baker in Indiana Dec 5, 2009
Would make this again.
Instead of solid shortning, use parafin in the chocolate. Save the fat. 5 stars
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