A fantastic fruit pie with a banana surprise that absolutely astounds my guests!
| Prep Time: | 2 hrs |
| Cook Time: | 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 75 |
| Yield: | 150 bonbons |
Ingredients
- 1 cup margarine, softened
- 2 pounds confectioners’ sugar, sifted
- 1 (14 ounce) can sweetened condensed milk
- 3 cups coconut
- 1 cup finely chopped walnuts
- 1 teaspoon vanilla extract
- 1 (12 ounce) package semisweet chocolate chips
- 2 tablespoons shortening
Instructions
- In large bowl, combine margarine, confectioners’ sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
- While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 37 mg |
| Sugars | 18 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It was so easy to make they turned out so yummy! I added some chopped coconut ontop to add extra texture!
Yes I made it ,love them
No changes
These are amazing! My mom made these every year. Each time I make them I have to share the recipe with friends and they go FAST! I use 1/4 block of shaved paraffin instead of the shortening and I think I may use 1/2 tsp. of salt that my mom’s recipe calls for to add a slight sweet/salty bite to it. I know, I know…I’m changing the recipe but the 5 stars is based on this recipe as is!
Very good tasting, but very sweet
Have been making these for several years. Be sure to refrigerate overnight, otherwise too soft and won’t dip well. Also, roll into SMALL balls as these are very sweet. One last thing, I also add a little bit of paraffin wax to the chocolate. Helps it to be a little thinner when dipping and gives the Bon Bons a nice shiny coating. Enjoy!
Very sweet. Messy to drip in chocolate
Fabulous recipe – I gave it four stars because you DEFINITELY need two bags of chocolate chips, as one really isn’t enough. I mixed the margarine, condensed milk, vanilla and confectioners sugar together, then split the mixture into two bowls. To one I added finely chopped dates, maple extract and rum. To the other I added orange zest, orange extract and crushed vanilla wafers. I laid pairs of pecans, set side by side, on wax-paper covered cookie sheets, and set the balls of chilled filling on top of the nuts. The orange ones were covered (drizzle with a spoon, don’t dip) in white chocolate, the rum maple with dark chocolate. Everyone said they tasted like fancy store truffles! Very easy to make.
So delicious. I ran out of chocolate as well, so instead of using another bag of semisweet chips, I used 12 oz. of white almond bark melted with the 2 Tbsp. shortening. White bonbons are delicious as well!
so delicious! just like my mother’s tasted… maybe a little better…
It was too sweet
These are nummy!! I also used 3/4 cup sugar. I used ground pecans and two boxes of Bakers semisweet squares. I had no problems with the dough, as I left it in the fridge overnight. I would next time roll them into “marble sized” balls. I think this would make it easier to dip. Don’t have the whole batch out of the freezer when dipping. They melt fast and don’t stay on the toothpick. Thanks for the recipe!!
The bonbons were good. My friends liked them alot, although I find them too sweet. I only used less than 3/4 cups of confectioners’ sugar, if not, it would have been way too sweet. I added a little more walnuts too, since I like a nuttier flavor. And I would suggest melting at least 400-500g of chocolate. I did not prepare enough and had to rummage my cupboards for leftover pieces of couverture. Ended up having an assortment of bonbons, which wasn’t bad.
the bon bons turned out great. I put the mixture in the fridge overnight. the balls rolled out perfect. I put tooth picks in them before they went into the freezer. I loved the receipe.
These would have been PERFECT…if the filling was a bit more firm. I have made them several times and they end up being patties instead of balls because the filling just isn’t as firm as I would like. They are also kind of hard to keep together when dipping in chocolate as well. However, once they are finished, the taste is sensational and everyone raves over them! They are truly a rich delight for coconut lovers.
Good but VERY sweet. I make them every year during the holidays to give as gifts and the reaction is either love ’em or hate ’em. If you like rich desserts & coconut and chocolate these are bound to be a favorite. Also, it makes a nice big batch which is perfect for gift giving.
A little sweet, but worth the treat! A hit at my daughter’s Baptism party!
These are awesome! I used real butter and didn’t add the nuts. Also, I ended up using 2 bags of chocolate chips for coating. Very rich, a winner!
This recipe is very easy to make and tastes like See’s Candy! I use Black walnuts with Black Walnut flavoring, Rum, Maple, and Brandy flavors with pecans and walnuts. I also use 1/4 block of parafin in the chocolate to make them more firm and keeps them from melting in your hands. YOu can also cover candied cherries with the fondant then dip in the chocolate. Try them! You will love them. People go nuts over them when given as a gift!
I WAS TRYING TO FIND A RECIPE FOR THIS. WHEN I WENT TO WEBSTER FLEA MARKET IN FLORIDA THEY HAD HOME MADE THERE AND I HAVE BEEN WANTING THIS RECIPE THANKS!!!!!!!!!
These bonbons taste terrific! They were a little bit messy to make, but it was worth it! I suggest adding a little strawberry or orange extract and possibly some food coloring to “kick them up a knotch”!