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.
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 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.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Post first published on March 30th, 2015.
Abbe @ This is How I Cook says
Bon bons are such a wonderful name for these. Love the idea of a crunchy glass shell. What a special treat!
Deb|EastofEdenCooking says
The sunshine yellow photos have my undivided attention! The Glass Bonbons just scream spring!
marcela says
OMG! Delicious, as always! I'm sooooo gonna give this recipe a try!
Flor de Maria says
These look wonderful, I will, for sure, give them a try. Thanks!
Let me ask you...should the caramel be a soft roll temperature? I think the major difficulty would be with the caramel so using a thermometer would be ideal--until you get enough experience to be able to "eyeball" it and know.
Denise Browning says
Hi, Flor de Maria! Thanks for stopping by. I hope you try these and enjoy them as much as my family and I did.
I didn't test this recipe with a thermometer. Sorry!
I made them for the first time and was relatively easy. When caramel mixture is bubbly and ,above all, gets a light caramel/golden honey color (main clue), it is ready to bath the coconut balls in. Caramel temp is about: 160-177ºC or 320-350ºF. Please, take a look at this article which explains the caramel test better: http://www.wikihow.com/Test-Candy-Hardness-Stages
I hope this helps. Wishing you and your family a very Happy Easter!!!
Rekha says
Oh Denise these look so so delicious! ah making me drool 🙂
Juliana says
This are so pretty Denise...I remember having these bonbons back in Brazil, but never thought in making them myself...thanks for the recipe...
Have a wonderful week 🙂
Denise Browning says
My pleasure, Juliana! They are much easier to make them it looks... 🙂
Have a Happy Easter!
John@Kitchen Riffs says
These are new to me! Love the way they look -- and they do kind of remind me of an egg yolk! Super dish -- thanks.
Shashi at RunninSrilankan says
Denise these are absolutely GORGEOUS!!! I am blown away!
Daniela says
The glass bonbons look lovely, Denise and the pic where the sugar is caramelizing is sensational.
A great treat for this season.
Happy Easter !
Flor de Maria says
Denise, I made these today and they were a big hit at home. I doubled the recipe and it went without a hitch. The only thing was that when rolling them I wet my hands as opposed to using fat in my hands. At first I tried canola oil --a tiny bit in my palms but it got a bit messy so when I rinsed my hands it occurred to me to use my damp hands, what can I tell you? It went so fast and smoothly I could not believe it. Anyway, thanks for the recipe --I am sure I will make them over and over again.
Denise Browning says
Flor de Maria:
I am so glad to know that you made them and ,even more, they were a big hit.
For my coconut balls, I did not use anything in my hands to roll them -- neither greased or wet hands and I could roll them without any problem since the recipe is saturated with coconut flakes. But I am glad to know that wetting your hands helped you to roll them easily. If this worked for you, go ahead!!! Enjoy these and other types of brigadeiros... Wishing you and your family a very Happy Easter! And thanks a lot for stopping by to let me know that everything turned all right. I do appreciated it.
Sugar et al. says
I am a big fan of Brazilian food ever since I started reading your blog. And you come up with amazing stuff every time. I have never come across these before but these are gorgeous! I want all of them. The caramel coating technique is mindblowing!
Little Cooking Tips says
Wow, fantastic recipe Denise! The inside is pretty much the same technique you showed us in the brigadeiros recipe, so we think we have mastered it:)
The tricky part is the caramel coating! Won't the caramel stick on the parchment?:/ Is this a stupid thought?:)
We haven't experimented with caramel that much as you can see:)
Here in Greece we lot caramelized choux, filled with cream. It's one of those treats we grew up with (practically there was no birthday, anniversary or any other occasion without it in the 80s).
So, since we adore those, we know that the coconut twist will simply be heaven in each bite!:)
Thanx so much dear,
have a beautiful Easter!
Panos and Mirella
xoxoxoxoxo
Denise Browning says
Hi, Panos and Mirella!
Actually, the parchment paper will help to avoid hardened caramel to stick to the baking sheet.
I would love to see your caramelized choux filled with cream in your blog and read about your childhood memories eating it while growing up.
Thank you so much for stopping by despite of your busy schedule. Wishing you both a very Happy Easter! xoxo
Julia | JuliasAlbum.com says
I love anything made with sweetened condensed milk - love these cute little treats! Happy Easter!
Mi Vida en un Dulce says
We have something similar, not made with coconut, but the shape is the same, covered with the caramel...we call it "yemitas" (little egg yoks).
Denise Browning says
How interesting, Nydia!!! I would love to see yemitas in your blog and try the recipe. Happy Easter!
Gourmet Getaways says
The balls look so shiny and perfect in and out! Drools **
Julie & Alesah
Gourmet Getaways xx
Anna @ shenANNAgans says
These are gorgeous, although I've never heard of them before. Will have to bookmark to try at a later date. 🙂 Much later date, still shaking from my overdose on sugar and sweet foods this weekend. Lol! Your cake really was a huge success with the family. Thank you!
Denise Browning says
Thank you, Anna! I was so happy that you made those bars.
I hope you and your family had a great weekend. xx
Raymund says
Wow this looks amazing! Looks like our yema in the Philippines
http://www.angsarap.net/2012/01/10/yema/
Paula says
I made them Tonite. They were not as pretty as yours, but I believe next time with practice they will look better. We loved them, but they were extremely sweet. Do you think I could use unsweetened coconut ? Thanks for the review!!
Denise Browning says
Hi Paula! Thank you for your feedback. Yes, you can use unsweetened coconut flakes for sure. The condensed milk, coconut, and hard caramel shell make them quite sweet. This is why they are small like truffles. It is a treat to eat once or twice or once per day. 🙂 And don't worry! With practice, you can make them beautiful. Have a great week!
Marie says
Turned out delicious; however it took a little longer than posted and I would not recommend putting them on wax paper. They totally stuck and it wasn’t easy trying to get the paper off. Next time, I’ll try a silpat mat maybe?
Denise Browning says
After the caramel shell completely cool, mine did not stick to the wax paper. In fact, this is the way we buy them from street food vendors in Brazil, individually wrapped in wax paper like candy. But you can certainly use a silpat mat to make them rest while the caramel shell solidifies completely. But if we serve them at parties, we use bonbon paper cups. Depending on the temperature in the place you live, it may take longer to cool and dry. Humid environments make the caramel dry slower and become sticky. Cold weather makes them cool faster. I live in Texas which is hot and often dry at the summertime. It takes longer for them to fully cool but they don't become sticky because the air is mostly dry. Also, if you cook the caramel to the correct temperature, this will help the shell to get crunchy but not sticky.
Paula says
I use parchment paper ... Works great!! Have a great day!
Paula says
These are fabulous ... But it takes much longer for my candy shell to reach 300 plus degrees ... It takes mine about 25 minutes. Should I increase the heat to med high?
Paula says
Me again, I wanted to add , I use a new toothpick for each one to dip with. Thank you so much for this recipe!!!