Tag Archives: christmas candy

Recipe: Bon Bon; Bon Bon


Coconut Bon Bons

O! Christmas Candy!  My house smells like chocolate…and peanut butter…and coconut…and sugar and and… Christmas!

I grew up with my mom making Coconut Bon Bons (which we called Bon Bons) every Christmas.  My mom still makes them and it’s one of the candies I make that my friends start asking about in mid-November.

Peanut Butter Bon Bons are a more recent family favorite.  My hubby calls them Peanut Butter Cups on Steroids.   It’s a fairly apt description of spherical pb and chocolate goodness!

Coconut Bon Bon Filling:

  • 2 pounds (or 7 1/2 cups) of powdered confectioner’s sugar
  • 3 cups coconut
  • 14 oz. sweetened condensed milk
  • 1/2 cup butter, room temperature
  • 2 cups of chopped pecans

Chocolate Coating:

12 oz of semi-sweet chocolate chips
1/4 pound of food grade paraffin (optional – but the chocolate will look nicer and hold together better if you use it)



Mix all ingredients thoroughly.   The mixture should be firm and hold together.  If not, add a little more powdered sugar.



Using a cookie dough scoop, scoop out balls.  Round them with your hands and place on a cookie sheet lined with parchment paper.  Refrigerate for about an hour.

Melt the chocolate chips and paraffin in a double boiler over low heat.  Using a toothpick or skewer, dip each of the coconut balls into the chocolate and place back on the parchment paper.  Let stand to room temperature and store in an airtight container (unless you eat them all first!).


Peanut Butter Bon Bons

PB Bon Bons Filling:

  • 2 cup creamy peanut butter
  • 1/2 cup butter, room temperature
  • 3 3/4 cup powdered confectioner’s sugar

Chocolate Coating:

  • 6 oz of semi-sweet chocolate chips
  • 1/8 pound of food grade paraffin
  • (if you make Coconut Bon Bons, too, you’ll have plenty of chocolate coating left for these, too)




Mix peanut butter, butter and sugar.  It will look crumbly, but it’ll hold together.



Roll into balls place on parchment paper.  Refrigerate until firm, about 1 hour.    Melt the chocolate chips and paraffin in a double boiler over low heat.  Using a toothpick or skewer, dip each of the coconut balls into the chocolate and place back on the parchment paper.  Let stand to room temperature and store in an airtight container.

Look for more holiday recipes later in the month!

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