Coconut Creamy Bon Bons

Indulge in these luxurious Coconut Creamy Bon Bons, a classic confection that balances the rich, sweet depth of Eagle-brand condensed milk with the fluffy texture of toasted coconut. The base is a luscious mixture of butter, powdered sugar, and vanilla, rolled into bite-sized spheres that are then dipped in glossy semi-sweet chocolate. These truffles offer a perfect contrast between the soft, creamy interior and the crisp chocolate shell. They are an elegant yet simple dessert perfect for holiday gift boxes, tea parties, or satisfying a sweet craving. Made with pantry staples, these bon bons are a timeless favorite that brings a touch of old-world charm to any occasion.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 20

Calories: 4495.0

Dietary: Gluten-free, Vegetarian

Description

Indulge in these luxurious Coconut Creamy Bon Bons, a classic confection that balances the rich, sweet depth of Eagle-brand condensed milk with the fluffy texture of toasted coconut. The base is a luscious mixture of butter, powdered sugar, and vanilla, rolled into bite-sized spheres that are then dipped in glossy semi-sweet chocolate. These truffles offer a perfect contrast between the soft, creamy interior and the crisp chocolate shell. They are an elegant yet simple dessert perfect for holiday gift boxes, tea parties, or satisfying a sweet craving. Made with pantry staples, these bon bons are a timeless favorite that brings a touch of old-world charm to any occasion.

Ingredients

1/2 pound Butter or margerine
15 ounce Eagle-brand milk (1 can)
8 cup Powdered sugar
14 ounce Flaked coconut
1 1/2 teaspoon Vanilla
6 ounce Semi-sweet dipping chocolate

Directions

1
In a large mixing bowl, combine the softened butter, condensed milk, powdered sugar, flaked coconut, and vanilla extract.
2
Mix thoroughly until the ingredients form a thick, cohesive, and creamy mixture.
3
Using your hands or a small scoop, shape the mixture into small balls, approximately the size of a hickory nut.
4
Place the coconut balls on a baking sheet lined with parchment paper and refrigerate for at least 2 hours, or overnight, to firm up.
5
While the balls chill, prepare a double boiler by filling the bottom pan with hot water and placing the top pan over it.
6
Add the semi-sweet chocolate to the top pan of the double boiler and melt slowly, stirring occasionally until smooth.
7
Remove the chilled coconut balls from the refrigerator.
8
Dip each ball into the melted chocolate, ensuring it is fully coated, and use a fork to lift it out, allowing excess chocolate to drip off.
9
Place the dipped bon bons onto a cookie sheet covered with wax paper or parchment paper.
10
Allow the chocolate to set completely at room temperature or in the refrigerator before serving or storing.
11
Store the finished bon bons in an airtight container in a cool, dry place.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 4495.0kcal

% Daily Value *
Total Fat 212.0g327%
Saturated Fat 153.1g766%
Cholesterol 129.5mg44%
Sodium 688.9mg29%
Total Carbohydrate 641.7g214%
Dietary Fiber 39.5g158%
Sugars 589.7g
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bon bons, chocolate truffles, coconut dessert, condensed milk, creamy bonbons, dipping chocolate, eagle brand, flaked coconut, homemade candy, holiday treats, no bake dessert, powdered sugar, semi sweet chocolate, vanilla extract, vegetarian dessert, wax paper

Read it online: https://www.chefs-mate.com/recipe/coconut-creamy-bon-bons/