No-bake chocolate coconut bon bons are the perfect holiday treat. You can make them ahead of time and they don’t need to be refrigerated!
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The other day my little nephew told me that “Almond Joy’s were his favorite candy because they are chocolate and coconut and they have a peanut inside!”
Learning nut names is hard. Luckily making these no-bake coconut bon bons is not hard. Feel free to include an almond (or a peanut for that matter-I’m not the boss of you) or not. I make them both ways. For my family’s sake, I have striped the plain ones with green and the almond ones with both red and green but sometimes it’s fun to leave them blank and let people guess!
Let’s talk ingredients:
- Coconut–sweetened and shredded. You could probably use unsweetened, but you totally want it to be shredded, not in chips or flakes
- Sweetened condensed milk-milk where much of the water has been removed AND sugar has been added. It’s thick and slightly yellow looking and super sweet. Don’t confuse it with evaporated milk.
- Powdered sugar-because these bon-bons are no bake, we want to use powdered sugar so it blends nicely and doesn’t leave a gritty crunch in our mouth.
- Butter-salted or unsalted is fine. I use salted because that’s what I have in the kitchen.
- Dipping Chocolate-if you’re in a bind and can’t find dipping chocolate, you can use a bag of chocolate chips melted with a tablespoon of shortening OR coconut oil. My family made them this way for years. The only drawback? Melted chocolate chips don’t get hard so your fingers will get a little sticky. You can mitigate this by keeping them in the fridge.
Do I have to chill the coconut bon bons?
Yes. I know it’s annoying but it is far more annoying to try and roll and dip these when they’re at room temperature. The time in the fridge allows the flavors to meld and allows the butter to harden which keeps their shape when you’re trying to dip them.
How do I store them?
If you dipped them in melting chocolate, you can store them in an airtight container right on the counter for up to 3 weeks. If you used chocolate chips, you may want to store them in the fridge to keep the chocolate firm.
Anything else I should know?
In case you’re not sure, here’s how to melt chocolate in the microwave. It’s maybe the trickiest part of this whole process and it’s not tricky at all.
No-Bake Chocolate Coconut Bon Bons
- Mixer (optional)
- 1/2 pound butter softened (2 sticks in the U.S.)
- 1 14 ounce can sweetened condensed milk
- 2 pounds powdered sugar (8 cups or 1 whole bag in U.S.)
- 14 ounces sweetened shredded coconut
- 2-3 10 ounce bags chocolate Ghiradelli melting wafers or chocolate Candy Melts
- 6 ounces colored Candy Melts optional for striping finished bon bons
- In a large bowl, mix together softened butter and can of sweetened and condensed milk.
- Add in coconut and beat to combine.
- Slowly add in powdered sugar and beat to combine.
- Refrigerate mixture for at least 1 hour or overnight.
- Line your work surface with wax or parchment paper.
- Melt chocolate wafers. If using the microwave, pour chocolate into a microwave safe bowl and micrwave for 20 second intervals, stirring between each interval until chocolate is melted.
- Take tablespoons of coconut mixture and roll into balls. Dip balls into melted chocolate and place on wax paper to dry. Once they are dry you can stripe them with color if desired.
- If you'd like to add almonds in, press 1 almond into your coconut ball before dipping. Dip as usual.
- If you'd like to stripe your coconut bon bons, melt 6 ounces colored candy melts in the microwave. Place into a piping bag or zip top bag. Snip off the very end and drizzle the melted chocolate over the finished bon bons.
Looking for other no-bake treats? I always make these no-bake peanut butter balls for the holidays too-I just stripe them a different color so people know which is which!
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