Recipe By Anonymous
Published Jun 30th
Prep 2h Cook 20m Additional - Ready In 2h 20m
Servings 150 bonbons Calories 144.9

This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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 144.9
  • Carbohydrate 18.9 g
  • Cholesterol 1.8 mg
  • Fat 8 g
  • Fiber 1 g
  • Protein 1.1 g
  • Saturated Fat 3.8 g
  • Sodium 36.7 mg
  • Sugar 17.5 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. 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 - Read more ...
  2. 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!
  3. so delicious! just like my mother's tasted... maybe a little better...
  4. It was too sweet
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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"!
  9. 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!
  10. 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 - Read more ...