Chocolate Coconut BonBons
“I sat around and ate bonbons all day.”
That is my favorite way to answer the question of what I did during any given day. In reality, I have never had a day where I sat around and ate bonbons, but it sounds so darn decadent.
This got me thinking about what a bonbon is and which kind is my favorite (like I would ever have just one!). The word “bon” in French means good, so bonbon is “good good.” “Good good” doesn’t aptly describe what I think of as a bonbon. If I were to pick a definition it would be “heaven heaven” or “delectable delectable.” Yet I must admit that bonbon does have a nicer ring to it.
The French define a bonbon as a chocolate covered candy or truffle. Here in the United States, bonbons are chocolate covered ice cream. Whereas I do love ice cream, the French bonbon is the one that I have to have.
My biggest problem is deciding which kind I want to eat and/or make. Bonbons really are easy to put together. Time is the only stopper as there is plenty of down time involved, for refrigerating and freezing, but that leaves more time to plan for the next craving.
Many years ago, my cousin Jackie sent me a recipe for Chocolate Coconut Bonbons. I think it was around Thanksgiving time because I remember wondering if these would really fit in nicely with the feast. I quickly learned that these delectable pieces of heaven (notice how I worked in both of my definitions for “bon”) go with every meal imaginable.
The filling on its own is sweet, which is why I like to balance it out with a bittersweet or semisweet chocolate. This does not mean that if you love milk chocolate, you should avoid making Chocolate Coconut Bonbons. I am a big believer in using the kind of chocolate that appeals to the individual rather than a blanket ‘one chocolate for everyone rule.’
So, whichever chocolate you decide to make Chocolate Coconut Bonbons with, take a few moments after the bonbons are ready to eat to prop your feet up, pop a couple in your mouth and imagine what it would be like to sit around and eat bonbons all day. Even if we can’t take an entire day to do this, I can pretty much guarantee that the time you do take will be very bon indeed.
| Chocolate Coconut Bonbons | | Print |
- 2-2/3 cups (7 ounces) sweetened flaked coconut
- ½ cup sweetened condensed milk
- ⅔ cup confectioners sugar
- ¼ cup sliced almonds, chopped
- 2 tablespoons unsalted butter, room temperature
- ¼ teaspoon vanilla extract
- 12 ounces semisweet chocolate chips, melted
- For the filling:
- Mix the first 6 ingredients together in a mixing bowl on low speed for 30 seconds, then increase speed to medium high and mix for 1 minute. Transfer to a small bowl and cover with plastic wrap. Refrigerate for 1½ hours.
- Wrap a baking sheet with aluminum foil or parchment paper. Use a small cookie scoop (1½ teaspoons) to scoop the coconut mixture out and shape into balls. Place in the freezer for 30 minutes.
- For the topping:
- Wrap a second baking sheet with aluminum foil or parchment paper. Set aside.
- Melt the chocolate chips. Dunk the coconut balls into the melted chocolate and use two forks to lift the bonbons out of the chocolate and drip the excess chocolate off. Transfer to the clean foil or parchment lined baking sheet. Repeat until all of the bonbons are done. Use the tines of a fork to drizzle the remaining melted chocolate over the bonbons for a decorative flair. Refrigerate until set.
- Store in the refrigerator or freezer.
- Betsy's tidbits:
- This recipe makes about 28 Chocolate Coconut Bonbons using 1½ teaspoon of filling per bonbon. Use a smaller measuring spoon if you want smaller bonbons or a larger one if you prefer giant bonbons.
- This recipe may also be completed in stages. The filling may be made up to a day ahead. The frozen balls may stay in the freezer longer than 30 minutes (just be sure to wrap them well) before dunking into the melted chocolate.
