Coconut Bonbons
Yea, it’s hard… sitting around all day long eating bonbons! Yes, people actually think that is what it’s like to work from home… so it was about time I made some bon bons and had a little fun.
Are you craving a homemade bon bon recipe but don’t even know where to start?
These simple Coconut Bonbons will have you loving every single bite!
Bon bons aren’t really all that hard to make.
And truth be told, most people just think that I sit around all day long eating bonbons since I work from home and while I wish that was the truth – it’s not! But now is the perfect time to give that whole idea a spin.
Trust me… I don’t think we’re all sitting around with our feet up in our fuzzy slippers snacking on bonbons all day.
I’ve worked from home for years, and if you would hear what people think my day is like working from home you’d get a good laugh. Working from home is not as easy to do long term as some may think, it does take a whole lot of self-motivation and organization especially if you start your own business.
This simple bonbon recipe is just one of those “rainy day” recipes that will have you grabbing one and popping it in your mouth every time you walk by the kitchen. They’re just the perfect handheld size that you can’t pass up!
What is in a Bon Bon?
The word Bon bon actually means “good” and was introduced to us from the French. There’s no denying that it’s the perfect name for these treats.
What is the difference between a truffle and a bon bon?
Many people actually think that they’re the same thing, but they’re not. Bonbons are typically rolled in small balls and bite-sized while truffles are created with an outer coating and typically have some sort of melted or smooth mixture in the center. (Both are totally delicious!)
I find it easiest to place the bonbon on a fork, then dip it into the chocolate and allow the excess chocolate to drip off before placing it on a parchment-lined baking sheet.
Now that you know a little bit about bon bons, let’s get down to the delicious recipe! It’s not hard to make at all and you’ll be snacking on these “good” treats in no time at all.
Mixing the chocolate with coconut oil to melt it makes it silky smooth,
which allows the chocolate to give a delicious thin coating on the bon-bons or anything else you want to make chocolate coated.
I love Ghirardelli 60% Cacao Chips, they are my go-to for the best chocolate flavor (except chocolate chip cookies, those I love Nestle chips for those) the 60 % chips have a richer flavor and therefore making these coconut bon bons delectable! This is the coconut I like.
These are the Parchment Paper Sheets, I use on these Baking Sheets.
Now don’t be afraid to make a double batch and keep them in a container in the freezer for the perfect little any time treat!
Coconut Bonbons
Ingredients
- 8 oz cream cheese room temperature
- 2-1/2 cups powdered sugar
- 1 cup sweetened coconut chopped fine
- 1/2 teaspoon coconut extract or 1 teaspoon vanilla extract but coconut is really the best for these
- 1 cup dark chocolate chips I use Ghirardelli 60% cacao chocolate chips
- 1 tablespoon coconut oil
Instructions
- In the bowl of a mixer beat cream cheese smooth.
- Add in powdered sugar, chopped coconut, and coconut extract.
- Mix on low until combined then mix on medium-high to fully blend everything for one minute.
- On a parchment-lined or a wax paper-lined baking sheet place, tablespoon-sized scooped out balls of the mixture.
- Put the tray in the freezer for 20 minutes or longer to completely chill the mixture.
- If the balls need smoothing roll them in between your hands smoother, a stainless scoop makes them fairly smooth.
- Melt the chocolate and coconut oil in a microwave-safe dish at 30-second intervals and stir well before microwaving again usually, this only takes a minute.
- With two forks, use one to scoop the ball onto the one fork, dip it into the chocolate, and with the second fork slide it onto the lined baking sheet.
- Place the bonbons back into the freezer for 5 minutes to set up or in the refrigerator.
- Serve or store in the fridge or freezer.
- I like them frozen!
Do these have a cheesecake flavor ? I’ve never had them made with cream cheese before. They sound perfect for the holidays… Thank You
The flavor of the cream cheese in these is not overwhelming as the coconut extract as sweetened coconut are the star here. If you want them to have a cheesecake flavor I’d suggest leaving out all the coconut and doubling up on the vanilla flavor for a more cheesecake flavor and alternatively they sell cheesecake extract which could be added too.
Thank You for your quick response… I’m glad to hear that they do not have a strong cheesecake flavor… really was looking for a moist coconutty flavor filling… these sound perfect & I can’t wait to try them !
I am a huge coconut fan and these tasted so amazing, what a great simple recipe, thanks.
The filling even after put in freezer was very loose. How do you get it to hold its shape. I love the taste. I thought about adding more powdered sugar to stiffen the dough/filling. I did not but still the flavor is amazing. My husband loves coconut and cheesecake so this just hit the spot. Thank you for sharing.
You can certainly add more powdered sugar to make them “thicker” or more firm, roll them in powdered sugar if that helps let them absorb the powdered sugar for a few minutes then freeze until they are cold and hold their shape, then dip in chocolate. (The added moisture can come from type of cream cheese, brand to brand can have a different water content, next time blot with paper towel to absorb added moisture, the weather, more humidity in air or wet rainy day can sometimes affect how items mix) room temperature cream cheese should be cool to tough not warm, left out of fridge for 30-45 minutes, and as you mix with powdered sugar add a tablespoon as needed until the texture needed to scoop is desired.
Hope that helps! I am glad they taste good though!
Can I omit the cream cheese or is there anything more vegan to replace it with and still have the same flavor?
You can use vegan cream cheese or another binder you’d prefer, you can’t leave it out without replacing it as the ingredients will not hold together otherwise. Maybe 1/4 cup-1/2 cup vegan condensed milk will work, you can add more coconut to get the right consistency.
We used white chocolate and they are delicious.