Coconut Bon Bons Recipe 

This Coconut Bon Bons Recipe is perfect for the holidays. Candied creamy coconut with bits of walnuts rolled into a ball and then dipped in chocolate melted in a crockpot or on the stove. 

Who doesn’t love bon bons? My husband’s grandmother sends us these sweet treats every Christmas. I had to have the recipe and make these because once a year is just not enough!

Endlessly Customizable Coconut Bon Bons 

The beauty of confections for me is that you can make a bunch of little changes to make the dessert special, without changing the recipe entirely. When making coconut bon bons swap out the nuts or even the chocolate.

Add almonds instead of walnuts for an almond coconut dream bar flair to your bon bons. You can omit the nuts altogether and substitute the semi-sweet chocolate with dark chocolate if you prefer Mounds Candy Bar instead.

Ingredient Highlights: Sweetened Condensed Milk

One of the key ingredients that makes this recipe work is sweetened condensed milk. It’s thick, rich, and perfectly sweet. It brings everything together into a creamy, moldable dough that firms up beautifully after a night in the fridge.

Without it, the bon bons just wouldn’t have that signature chewy center.

Sweetened condensed milk is a staple in my kitchen, especially in coconut desserts. You’ll definitely want to check out my Coconut RumChata Pudding Shots for a boozy dessert shooter that always gets the party started, my Coconut Almond Tea Cake for something soft and cozy with your afternoon tea, or my cool and creamy Coconut Cream Pudding for a no-bake tropical treat. And if you’re looking for just a hint of that coconut flavor, you’ll love my Soft Sugar Cookies with a Hint of Coconut.

Details on Properly Melting the Chocolate: 

Getting that satisfying snap when you bite into a bon bon depends entirely on how you melt your chocolate. If you’ve ever had chocolate that turned out dull, chalky, or just didn’t harden quite right, chances are it was overheated or handled too fast.

Chocolate is delicate and needs a gentle touch. The goal is a silky, glossy coating that hardens into a beautiful shell. 

The Wrong Way: If you melt it too quickly, especially in the microwave or directly over high heat, it can seize, burn, or lose that shine. Even one drop of water can ruin an entire batch.

The Right Way: The best approach is to melt it slowly and stir it frequently, either in a crock pot or using the double boiler method. And once it’s fully melted, always turn off the heat to prevent it from getting too hot. If the chocolate stays warm for too long, your coconut balls might start falling apart as you dip them.

Melting the Chocolate in the Crock Pot:

1. Set your crock pot to low heat: Avoid using the high setting (slow and steady wins the race when it comes to chocolate).
2. Add the chocolate chips directly into the crock pot. 
3. Stir the chocolate every 10–15 minutes.
4. Wait until the chocolate is completely melted and smooth: It should be glossy and lump-free. Once it’s ready, turn the crock pot off to prevent overheating.
5. Use a fork or candy dipping tool to coat each ball completely in chocolate.
6. Work quickly and avoid letting the bon bons sit in the chocolate. If they stay too long in the warm crock pot, they’ll start to melt or fall apart.
7. Place the dipped bon bons back onto a wax paper-lined tray then place in the fridge to set.

Double Boiler Method for Melting Chocolate Stovetop: 

1. Fill a saucepan with 2–3 inches of water and bring to a simmer. (This will be your base for the double boiler)
2. Place a heatproof mixing bowl on top of the saucepan: Make sure the bottom of the bowl doesn’t touch the water below! This prevents the chocolate from scorching.
3. Add the chocolate chips of your choice to the bowl.
4. Stir continuously as the chocolate melts until the chocolate is smooth, glossy, and fully melted.
5. Turn off the heat once the chocolate is melted (Keeping it warm too long can cause separation or graininess). 
6. Dip the bon bons one at a time, coating completely. Place them back on a wax paper-lined tray and refrigerate until set.

Need a visual guide? Check out my tutorial in the chocolate-dipped potato chips post. I show you exactly how I do the double boiler method with step-by-step photos.

Storage Instructions for Coconut Bonbons

Once your bon bons are fully set and the chocolate has hardened, transfer them to an airtight container. Place sheets of wax paper or parchment between the layers to keep them from sticking together. Store the container in the refrigeratorfor up to 2 weeks.

If you’d like to make them ahead of time for the holidays or a special event, these bon bons also freeze beautifully. Just arrange them in a freezer-safe container with wax paper between the layers. Seal tightly and freeze for up to 3 months.

When ready to enjoy, let them thaw in the fridge overnight or sit at room temperature for 15–20 minutes before serving.

Avoid storing bon bons in a warm kitchen or near the oven—heat can cause the chocolate to soften or bloom (develop a whitish coating).

These are so good and I hope you enjoy them as much as our family!