Coconut Bonbons are one of our favorite no-bake holiday treats. A sweet, moist, coconut center, covered in a chocolate coating with only 5-ingredients! These are so Easy to make and always a huge hit with everyone.
These Coconut Bonbons will blow your mind. This easy recipe features a creamy ooey-gooey coconut filling inside and a chocolatey layer on the outside. They are a tasty treat that oozes sweet coconut in every bite.
For this recipe you will want to use dessicated coconut. That’s a bit different from shredded coconut – it’s finely shredded coconut that is not sweetened. If you do not have this, go ahead and use regular shredded coconut. That’s OKAY. I personally would pulse the coconut in a blender a few times, but I am a bit picky with texture. We also show you below how to cut back on the sugar to make a healthier version of these yummy coconut balls.
How To Make Coconut Bonbons
This is a recipe that my grandma made every holiday season. She loved coconut and would bake with it all the time, especially around the Holidays. Chocolate Coconut Balls are completely no-bake though. All you need to do is melt a bit of chocolate; that’s as hard as ‘baking’ gets in this yummy recipe. Even though this recipe is super easy, it will take a bit of patience dipping each ball in the chocolate. It’s worth it though, trust me!
Ingredients you will need:
- powdered sugar
- sweetened condensed milk
- dark or semi-sweet chocolate chips
- You start by mixing the coconut, sweetened condensed milk and powdered sugar. Form the mixture into balls and place on a pan lined with wax paper. Place the balls in the fridge to firm.
- Melt the chocolate chips and shortening. Dip the balls into the chocolate mixture getting rid of any access chocolate.
- Place the balls back on the paper and let them set.
Healthy Chocolate Coconut Balls
- 2 cups dessicated coconut
- 4 tablespoons honey
- 5 tablespoons coconut oil
- 1/2 cup dark chocolate chips for melting
Follow the recipe as listed below using these ingredients.
How To Temper Chocolate
Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor. Slowly heating and cooling melted chocolate while stirring puts it into temper. If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and uneven, which results in an unattractive chocolate that is dull or has white streaks running through it. Untempered chocolate may feel rough or tacky and have a cakey, almost chewy texture. And it is more susceptible to heat and humidity, melting more easily and spoiling more quickly. Some simple candy recipes do not require tempered chocolate. However, candies such as truffles, dipped chocolates, and chocolate bars require tempering to achieve their signature appearance, taste, and texture.
TWO RULES for melting chocolate:
These apply to both melting and tempering chocolate.
1. Never heat above 120°F for bittersweet or semisweet chocolate. If tempering milk or white chocolate, avoid heating above 110°F.
This will sacrifice chocolate flavor.
2. Never expose melted chocolate to water
Any water will cause the chocolate to seize. Even a droplet from steam! You know your chocolate has seized when it becomes lumpy instead of smooth.
If your recipe calls for liquid, such as butter, water, coffee, or liqueur, always melt it alongside the chocolate simultaneously.
Coconut Bonbons are one of our favorite no-bake holiday treats. A sweet, moist, coconut center, covered in a chocolate coating with only 5-ingredients!
- 1 3/4 cup desiccated coconut
- 1 3/4 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 2 cups dark or semi-sweet chocolate chips
- 2 Tbsp shortening
- In a large bowl combine confectioners sugar with coconut and condensed milk.
- Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm.
- In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
- Dip each ball into the chocolate allowing the excess chocolate to drip off. Place the chocolate balls onto the waxed paper; let stand until set. Store in refrigerator.