I suppose I should really post these decadent little sweets around the holidays, however, I just made a batch and couldn’t resist sharing. These bon bon’s will forever be in my childhood memories, as I often watched my Aunt Dawn La Rae make these delicious and rich treats every holiday (or whenever we all needed a coconut bon bon fix).
And of course I had quite the audience in my kitchen while I was preparing a batch of my favorite childhood candy. My gals followed me around hoping to get a quick sample of the treats. And the burly Bennett boys (my dogs) waited at my feet hoping I’d drop a speck or two.
When the bon bons were finally done, the troops were not disappointed. Even Ranger Craig, who isn’t crazy about coconut, thought the bon bons were absolutely delicious. Sweet moist coconut candy coated in rich dark chocolate! What could be better? Thank you Aunt Dawn La Rae for sharing your recipe!
1 cup butter, melted
2 lbs powdered sugar
1 package (I think its 12 or 16 oz) Angel Flake coconut
1 can Eagle Brand Sweetened Condensed Milk
3 tsp Vanilla Extract
12 oz semi-sweet chocolate chips or 12 oz chocolate candy coating
*1lb block of food grade paraffin wax (optional)
Mix sugar, butter, coconut and milk together; form into small balls. Place on a cookie sheet and chill for at least 4 hours or overnight.
Melt chocolate in a double boiler, just until melted (If using the wax melt with the chocolate). If the chocolate is to hot it’ll drip everywhere and won’t stick to the bon bon. Dip each bon bon in the chocolate and place on a baking sheet lined with wax paper. This is a very messy process but fun! Chill until set.
*This recipe includes food grade paraffin wax added to the chocolate. I didn’t use the food grade wax and instead used the chocolate candy coating combined with melted chocolate chips as each of those ingredients contains a bit of wax and will hold their shape when cooled.