• Total: 2 hr 25 min
  • Prep: 2 hr 25 min
  • Yield: 24 bonbons.
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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


  1. 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.