Recipe courtesy of Emeril Lagasse
2 hr 25 min
2 hr 25 min
24 bonbons.


  • 2 2/3 cups (7 ounces) flaked coconut
  • 1/2 cup sweetened condensed milk
  • 2/3 cup confectioners' sugar
  • 1/4 cup sliced almonds, finely chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 8 ounces semisweet chocolate, coarsely chopped


In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bon bons on a serving platter and serve.

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