• Prep Time: 10
  • Total Time: 70
  • Yield: 24 1x


Creamy coconut filling covered with rich chocolate!


  • 1/2 cup raw sugar
  • 1 1/2 cup whole milk
  • 1 tsp vanilla
  • 2 TBSP butter
  • 4 cups of unsweetened, dried coconut
  • 1 cup walnuts
  • 1 lb powdered sugar
  • 1/2 cup butter, melted
  • 18 oz chocolate chips
  • 1/4 cup coconut oil


  1. Condensed Milk
  2. In a saucepan, combine raw sugar, whole milk, vanilla, and 2 TB of butter over medium heat and whisk well.
  3. Once everything is combined and reaches a low simmer, turn heat to low. Simmer for about 30 minutes or until mixture reduces to 1 cup. Whisk every so often.
  4. Center Mixture
  5. In a food processor, add coconut, walnuts, powdered sugar, remaining butter, and the condensed milk mixture. Pulse till combined and has a sticky consistency.
  6. Scoop out mixture into little balls and place on wax paper.
  7. Freeze for 30 minutes.
  8. Chocolate Coating
  9. About 8 minutes before you take your center mix out of the freezer, place chocolate chips and coconut oil in a double broiler to melt. Mix well.
  10. Once chocolate mixture is ready, pull out the frozen centers and dip them one at a time into the chocolate mix until coated.
  11. Use a toothpick to pull out of chocolate and place the coated bonbons onto wax paper.
  12. Return to freezer when all bonbons are coated.
  13. Freeze for 30 minutes.


  • I like to leave the bonbons in the freezer and will pull them out right before I am going to eat them or before guests arrive. After they sit out for a while they will have condensation on them from temperature change, but I feel they hold their shape and last longest in the freezer.