Decadent Coconut Bon Bons: A Guilt-Free Delight

I still remember the first time I tasted a coconut bon bon. It was at a holiday gathering at my grandmother’s house. The air was thick with the scent of pine needles and cinnamon, and on the dessert table sat a tray of these perfectly round, snow-white treats, glistening with a dark chocolate shell. One bite, and I was hooked – the creamy coconut center, the satisfying crunch of the rice cereal, all enveloped in a rich chocolate coating. It was pure holiday magic, and I knew I had to learn how to make them myself.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 25 minutes (includes chilling time)
• Servings: 36 bon bons
• Yield: 36 bon bons
• Dietary Type: Lower Calorie

Ingredients

• 1/2 cup fat-free cream cheese, softened
• 1 1/2 cups Splenda granular, no calorie artificial sweetener
• 1 cup fat-free sweetened condensed milk
• 2 cups flaked coconut
• 2 1/2 cups crisp rice cereal
• 9 (1 ounce) semi-sweet chocolate baking squares

Equipment Needed

• Medium bowl
• Double boiler (or heatproof bowl and saucepan)
• Spatula
• Wax paper
• Toothpicks

Instructions

1. In a medium bowl, combine the softened fat-free cream cheese, Splenda, and fat-free sweetened condensed milk. Use a spatula or spoon to mix these ingredients together thoroughly until the mixture is smooth and well combined. There should be no lumps of cream cheese remaining.
2. Add the flaked coconut and crisp rice cereal to the bowl. Gently fold these dry ingredients into the cream cheese mixture until everything is evenly distributed. Be careful not to crush the rice cereal too much; you want to maintain its crispy texture.
3. Once the mixture is well combined, roll it into 1-inch balls. This can be a little messy, but it’s best to work quickly to prevent the mixture from becoming too sticky. Place the rolled balls onto a plate or baking sheet lined with wax paper.
4. Cover the plate or baking sheet with plastic wrap and refrigerate the coconut balls for at least 1 hour, or until they are firm enough to hold their shape when dipped in chocolate. This chilling process is crucial for preventing the bon bons from falling apart during the dipping process.
5. While the coconut balls are chilling, prepare the chocolate. Fill a saucepan with about 1 inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl does not touch the water. This creates a double boiler.
6. Break the semi-sweet chocolate baking squares into smaller pieces and place them in the heatproof bowl. Heat the chocolate, stirring occasionally with a spatula, until it is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize up. If needed, add a teaspoon of shortening to the chocolate to help it melt smoothly and give it a glossy finish. Remove the bowl from the heat.
7. Once the coconut balls are sufficiently chilled, remove them from the refrigerator. Using toothpicks, carefully pierce each ball and dip it into the melted chocolate, ensuring that it is fully coated.
8. Gently remove the chocolate-covered bon bon from the melted chocolate and allow any excess chocolate to drip off. Place the dipped bon bon onto a sheet of wax paper to dry and set.
9. Repeat this dipping process for each of the remaining coconut balls.
10. Allow the chocolate to set completely at room temperature. This will take approximately 30 minutes to an hour.

Expert Tips & Tricks

• For a truly smooth chocolate coating, temper the chocolate properly. This involves heating and cooling the chocolate to specific temperatures to stabilize the cocoa butter. While not strictly necessary for this recipe, it will result in a more professional-looking and feeling bon bon.
• If the chocolate starts to thicken during the dipping process, you can add a very small amount of vegetable shortening to thin it out. Be careful not to add too much, as this can affect the flavor and texture of the chocolate.
• To prevent the coconut balls from sticking to your hands when rolling them, lightly dampen your hands with water.
• For an extra touch of elegance, sprinkle the bon bons with a pinch of sea salt or a dusting of cocoa powder before the chocolate sets.
• If you do not have a double boiler, you can melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until melted and smooth.

Serving & Storage Suggestions

Serve these decadent Coconut Bon Bons chilled or at room temperature. They make a beautiful addition to any dessert platter or a delightful homemade gift. Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage; just be sure to thaw them in the refrigerator before serving. The chocolate may develop a slight bloom (white coating) when frozen, but this does not affect the taste. They’re perfect with a cup of hot coffee or tea.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	62.7 kcal	N/A
Calories from Fat	31 kcal	N/A
Total Fat	3.5 g	5%
Saturated Fat	2.5 g	12%
Cholesterol	0 mg	0%
Sodium	29.1 mg	1%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	0.9 g	3%
Sugars	5.8 g	N/A
Protein	0.6 g	1%

Variations & Substitutions

• For a dairy-free version, use a dairy-free cream cheese alternative and dairy-free chocolate.
• Experiment with different types of chocolate, such as dark chocolate, milk chocolate, or white chocolate.
• Add a few drops of peppermint extract to the chocolate for a festive holiday flavor.
• For a tropical twist, add a tablespoon of rum extract to the coconut mixture.
• If you’re not a fan of rice cereal, you can substitute it with other crunchy ingredients, such as chopped nuts or crushed cookies.
• Roll the bon bons in toasted coconut flakes after dipping them in chocolate for a textural contrast.

FAQs (Frequently Asked Questions)

Q: Can I make these bon bons ahead of time?
A: Yes, these bon bons are perfect for making ahead. Prepare them up to a few days in advance and store them in the refrigerator until you are ready to serve.

Q: The chocolate is seizing up while I’m melting it. What can I do?
A: Add a very small amount (1/2 teaspoon) of vegetable shortening or coconut oil to the chocolate and stir gently. This will help to loosen the chocolate and restore its smooth texture. Avoid getting any water into the melting chocolate as this is a major cause of seizing.

Q: Can I use a different sweetener instead of Splenda?
A: Yes, you can substitute Splenda with another granulated sweetener of your choice. Keep in mind that the sweetness level may vary, so adjust the amount accordingly. If you use a liquid sweetener, you may need to reduce the amount of sweetened condensed milk to maintain the right consistency.

Q: My bon bons are not holding their shape. What am I doing wrong?
A: Make sure you chill the coconut balls thoroughly before dipping them in chocolate. If they are not firm enough, they will be difficult to handle and may fall apart. Also, ensure that your cream cheese is well softened before mixing it with the other ingredients.

Q: Can I freeze these coconut bon bons?
A: Yes, you can freeze these bon bons. Place them in an airtight container and freeze for up to 2 months. Thaw them in the refrigerator before serving. The chocolate may develop a slight bloom, but it will still taste delicious.

Final Thoughts

These Coconut Bon Bons are more than just a treat; they’re a little bite of happiness. The combination of creamy coconut, crispy rice cereal, and rich chocolate is simply irresistible. Whether you’re making them for a holiday gathering, a cookie exchange, or just a special treat for yourself, I encourage you to give this recipe a try. Experiment with different variations, share them with loved ones, and enjoy the simple pleasure of creating something delicious. Don’t be afraid to add your own personal touch and make these bon bons truly your own. Happy baking!