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.
Betsy, I have never made candy of any sort in my life. These look too delectable to pass up and I think would be a most personal gift to take to someone’s home over the holidays. And your pictures make it so much easier for me. This leads me to my question: can the finished product be frozen and for how long (that’s assuming I haven’t eaten them all before they get to the freezer)? Many thanks!
M, Chocolate Coconut Bonbons most definitely are too delectable to pass up on. The finished bonbons may be frozen. I wish I could tell you exactly how long they last in the freezer, but quite frankly, I have eaten them up pretty quickly. 🙂
When I am not trying to save them for awhile, I keep them in the refrigerator. I actually have not figured out which way I love them most – room temperature, refrigerator temperature or frozen. Let me know what you think!
Along the same lines, I shared a bag of Chocolate Coconut Bonbons with some friends and one of my girlfriends immediately said that she can’t wait to freeze them and serve them in a Coconut Martini. Did I mention anywhere that I have amazingly creative friends?
Succulent! This is the perfect indulgence for a coconut lover.
Thank you KJS. Perfect indulgences is an ideal description for these bonbons.
I was stuck at home today with a repair person and thought, how should I use this time. I decided to make your coconut bonbons. Though I did find them a bit labor intensive, they were definitely worth the effort. YUMMY!! These would be lovely to put into a cellophane bag and gift to someone, if they last that long in your kitchen. I doubled the recipe and I do have to say that it took about 2 1/2 bags of chocolate for all the bonbons that the doubling made. By the way, that was not due to eating some of the chocolate on the way. However, I may not have let enough of the excess chocolate drip off and that is why so much chocolate was used, certainly not because there was a fault in the recipe. For those of you who make this delectable treat, ENJOY!!!!
Great to hear Nancy. What a wonderful way of passing the time!
The amount of chocolate used is a personal one. I found that the initial recipe sent to me used less chocolate than what I now use. I can easily see how one would end up using even more chocolate if it does not drip off enough.
I am sure you discovered quickly enough that there really isn’t such a thing as ‘too much chocolate’ when it comes to Chocolate Coconut Bonbons. A thicker coating is simply a bonus in my eyes. 🙂
These were the most savory delicious treats I think I have ever tasted!
Thanks so much KJR. What a great compliment!
Do you have to use almonds? What do they do for the recipe and how do the affect the taste?
Kaitlyn,
The almonds add a taste and consistency to the recipe. However, if you do not care for almonds, eliminate them and then you will have a delicious bonbon that is perfect for your taste buds.
Seriously? I would rather have chocolate covered ice cream bonbons but omg these look stunning and out of this world! I love coconut-chocolate combo and I have always wanted to dip filling in chocolate and have them come out this beautiful. I really might have to try these!
Thanks so much, Jamie! Don’t get me wrong. I am only too happy to, also, indulge in those chocolate covered ice cream bonbons!