Bon Bons

Bon Bons

Paulette 0

"Chocolate covered coconut and walnut candy."

Ingredients 3 h {{adjustedServings}} servings 836 cals

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 836 kcal
  • 42%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 110.3g
  • 36%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
  2. Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
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Reviews 14

  1. 17 Ratings


I used to make these with my granny when I was a little girl (except she always used a little paraffin wax instead of shortening), and our family still gets requests from friends and family year after year. A couple of tips we have learned over the years: make sure to refrigerate the dough for an hour or two - this will make them easier to roll into balls. Using a little butter on your hands makes less of a mess as well. Be careful not to roll them too big because they will become very large after dipping and thus are just too sweet. Also, after rolling, freeze the balls overnight and dip them in the chocolate the next day, taking a little at a time out of the freezer. We never store the finished bon bons in the refrigerator because they tend to "sweat" after you remove them. Delicious and addicting! If you follow these tips, I promise that you will be hooked and make them year after year for the holidays!


I had been searching for some time for a recipie for coconut candy when I finally found this. I have since made them twice. However, I used almonds the second time instead of walnuts and what a difference it made. They tasted like Almond Joys. This is a great great recipie.


The flavor of these bon bons was good. However, I had to add extra powdered sugar and an awful lot of extra coconut (a little more than half of another 14 oz. bag) to get close to having a doughy enough consistency to form balls. The first batch still spread so much that I just refrigerated the whole mix and formed the balls AFTER the dough had been chilled for two hours. Also, this makes a HUGE batch.