These Coconut Bon Bons with Hard Caramel Shells consist of caramelized coconut candies that are fudgy on the inside and crunchy on the outside. They make the perfect bonbons for weddings, birthday parties, baby showers, and many other occasions – or simply to sell or give away.
Table of Contents
What are bon bons or bonbons?
The word bon bon is a French term and simply means "candy."
Bonbon is a type of candy that has either a round or oval shape with a hard or semi-hard outer shell that covers a sweet creamy inner filling like our coconut bon bons.
There are a variety of candies with different flavors and ingredients named bon bons.
In the U.S., it may refer to a small candy or confection coated in chocolate. But in Europe, it has a more extensive meaning.
What are coconut bon bons?
In Brazil, these sweets are known as bala baiana (Bahian bon bons), bala de ovo (egg bon bons), or bala de vidro (glass bon bons).
However, its exact origin is unknown!
These bonbons or candies consist of coconut brigadeiros or coconut kisses covered with a hard caramel shell.
This results in a soft interior and crisp, glass-like exterior, which has given rise to one of its names.
No matter their name, the truth is that they are popular throughout Brazil.
They are present at weddings, birthdays, baby showers, etc.
In addition, they are sold on the streets wrapped in cellophane.
You can also give them away as edible gifts at Christmas time or to serve as a treat for Easter!
But you know what?
The most important thing here is to follow my advice: make our coconut bonbons when the rest of your family is not around (especially the kids) and then hide some to eat alone!
If you don't, like me, you will deeply regret it! They are heavenly and will satisfy your sweet tooth!
Ingredients
To make our coconut bon bons with a creamy coconut center you will need only 7 ingredients:
- Sweetened condensed milk – It is the main ingredient to make the coconut kiss.
- Unsalted butter – It must be at room temperature so that it can be easily mixed with condensed milk and grated coconut.
- Vanilla Extract – Use pure vanilla extract instead of flavored vanilla.
- Coconut flakes – or sweetened shredded coconut.
- Granulated sugar—to make the caramel.
- Water – Together with the sugar and the vinegar it will help to make the hard caramel that will coat the coconut bon bons.
- White vinegar — preferably, but if you don't have it, you can use apple cider vinegar. It helps prevent sugar from crystallizing.
Many of these ingredients you have at home!
As with other candy recipes out there, ours doesn't contain powdered sugar, fructose corn syrup, palm oil, egg whites, soy lecithin, corn starch, chocolate chips, artificial flavors, guar gum, or chocolate liquor.
They are no almond joy!
Also, our coconut bon bons are gluten-free!
How to make Coconut Bon Bons
Follow these step-by-step instructions for preparing this easy recipe!
- Make the coconut kisses: In a medium non-stick pan, mix the condensed milk and the butter, and then cook over medium-low heat (large burner) or medium (small burner), stirring constantly, until the mixture reduces, thickens, and starts to darken a little. The mixture should be thick enough to reveal the bottom of the pan for a few seconds before leveling again. SEE PHOTO 1
- Remove the pan from the heat and mix the vanilla extract and grated coconut until obtaining a homogeneous coconut mixture.
- Spread the mixture on a greased plate and let it cool to room temperature before starting to roll it into balls.
- Make sure to lightly grease your hands! Use ½ tablespoon as a measurement to form coconut balls! SEE PHOTO 2
- Prepare the hard caramel: Meanwhile, in another medium non-stick pan, mix the sugar, water, and vinegar until a homogeneous mixture is obtained.
- Cook over medium heat, without stirring (to prevent the caramel from forming crystals), until the sugar dissolves completely.
- The caramel will cquire a light caramel/golden honey color (do not let the caramel darken, otherwise the caramel may become bitter).
- Beginning 5-7 minutes from when mixture first starts to boil, watch the pan constantly in order to avoid caramel quickly turning dark or even burning.
- The caramel syrup has to reach the hard-crack stage (300°F to 310° F or 149° C to 154° C). Please use a candy thermometer! SEE PHOTO 3
- TEST: If a spoonful of caramel is dipped into a bowl of cold water, it will behave like glass, break easily, and have little elasticity.
- But without being dipped in cold water, it's still pliable enough to cover our coconut candies. The caramel will harden as it cools to room temperature.
- Caramelize the coconut candies: Stick a long wooden skewer or toothpick into each coconut ball, reduce the heat to low, and tilt the pan with one hand.
- Quickly & carefully dip the coconut balls into the syrup and let any excess syrup drip off. SEE PHOTO 4 Please be careful not to burn yourself with the hot caramel.
- Let cool: Place the caramelized coconut bon bons on a cookie sheet lined with parchment paper or wax paper, remove the toothpick and allow the caramel to harden completely.
- Using a sharp knife, cut the excess caramel from the sides of the base. SEE PHOTO 5
- NOTE: Do not press the top of the small balls while trimming excess caramel from the bottom, otherwise, the caramel will crack. Instead, hold each coconut bon bon on its side, being careful not to apply too much pressure with your fingers.
- Wrap: Place each candy into a bon bon paper mold, or wrap in cellophane, twisting the ends if you prefer to serve them as wrapped candies. SEE PHOTO 6
How to store coconut bonbons
Store coconut bon bons in an airtight container at room temperature for up to 3-5 days.
Don't freeze; otherwise the hard caramel shell with soften!
Other Coconut Desserts
- Coconut flan recipe
- Coconut creme brulee
- Keto coconut ice cream recipe
- Coconut rolls recipe
- Coconut sugar cookies recipe
- Quindim recipe
- Coconut kisses
- Coconut bars
- Lemon coconut pound cake recipe
- Banana coconut pudding
- Coconut candy recipe
Other candy recipes
- Brigadeiro Recipe
- Strawberry Brigadeiros (Moranguinho)
- Beer Brigadeiros
- Camaféu de Nozes (Walnut Bonbons)
PIN & ENJOY!
Coconut Bon bons (Bala de Vidro)
Equipment
- 2 Pans
- 2 wodden spoons
- stovetop
- 1 baking sheet
Ingredients
- 1 can sweetened condensed milk 14 oz
- 1 tablespoon unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups sweetened coconut flakes
- 3 cups granulated sugar
- 1¼ cups water
- 1 tablespoons white vinegar or apple cider vinegar
Instructions
- Make the coconut kisses: In a medium non-stick pan, mix the condensed milk and the butter, and then cook over medium-low heat (large burner) or medium (small burner), stirring constantly, until the mixture reduces, thickens, and starts to darken a little. The mixture should be thick enough to reveal the bottom of the pan for a few seconds before leveling again.
- Remove the pan from the heat and mix the vanilla extract and grated coconut until obtaining a homogeneous coconut mixture.
- Spread the mixture on a greased plate and let it cool to room temperature before starting to roll it into balls.
- Make sure to lightly grease your hands! Use ½ tablespoon as a measurement to form coconut balls!
- Prepare the hard caramel: Meanwhile, in another medium non-stick pan, mix the sugar, water, and vinegar until a homogeneous mixture is obtained.
- Cook over medium heat, without stirring (to prevent the caramel from forming crystals), until the sugar dissolves completely.
- The caramel will cquire a light caramel/golden honey color (do not let the caramel darken, otherwise the caramel may become bitter).
- Beginning 5-7 minutes from when mixture first starts to boil, watch the pan constantly in order to avoid caramel quickly turning dark or even burning.
- The caramel syrup has to reach the hard-crack stage (300°F to 310° F or 149° C to 154° C). Please use a candy thermometer!
- TEST: If a spoonful of caramel is dipped into a bowl of cold water, it will behave like glass, break easily, and have little elasticity.
- But without being dipped in cold water, it's still pliable enough to cover our coconut candies. The caramel will harden as it cools to room temperature.
- Caramelize the coconut candies: Stick a long wooden skewer or toothpick into each coconut ball, reduce the heat to low, and tilt the pan with one hand.
- Quickly & carefully dip the coconut balls into the syrup and let any excess syrup drip off. Please be careful not to burn yourself with the hot caramel.
- Let cool: Place the caramelized coconut bon bons on a cookie sheet lined with parchment paper or wax paper, remove the toothpick and allow the caramel to harden completely.
- Using a sharp knife, cut the excess caramel from the sides of the base. NOTE: Do not press the top of the small balls while trimming excess caramel from the bottom, otherwise, the caramel will crack. Instead, hold each coconut bon bon on its side, being careful not to apply too much pressure with your fingers.
- Wrap: Place each candy into a bonbon paper mold, or wrap in cellophane, twisting the ends if you prefer to serve them as wrapped candies.
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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Post first published on March 30th, 2015.
Erica says
These are so sweet . Very rich . I wonder if there is anything to cut the condensed milk with to lessen the richness .i made them but my flakes to big . I’m going to grind them up and make new batch . They are very sweet. One bon bon is enough lol
Denise Browning says
Hi Erica! You can replace the sweetened condensed milk with sweetened COCONUT condensed milk to make them less sweet.
Jeanette says
Is there anything you can make with the leftover candy shell mix? Pour mix on cookie sheet and add nuts for brittle? I just don't want to throw away
Denise Browning says
Hi Jeanette! The caramel in this recipe is not as soft as in a brittle or turtle recipe. But you can try it! I think if you had any type of truffle, or sweet soft ball and coat them with the caramel would go well. Or, I would top some creme brulee with it instead of burnt sugar.