No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Coconut Bonbons

  • Yield: 24 candies


  • Two and two-thirds cups (7 ounces) flaked coconut
  • One-half cup sweetened condensed milk
  • Two-thirds cup confectioners' sugar
  • One-fourth cup sliced almonds, finely chopped
  • 2 tablespoons unsalted butter, at room temperature
  • One-fourth teaspoon pure vanilla extract
  • 8 ounces semisweet chocolate, coarsely chopped


  • In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.
  • Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment or waxed paper.
  • In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set.