This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Original recipe makes 150 bonbons


1 cup margarine, softened
2 pounds confectioners’ sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

  • PREP

    2 hrs

  • COOK

    20 mins


    2 hrs 20 mins


  1. In large bowl, combine margarine, confectioners’ sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
  2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.


Calories: 145 kcal
Carbohydrates: 18.9 g
Cholesterol: 2 mg
Fat: 8 g
Fiber: 1 g
Protein: 1.1 g
Sodium: 37 mg