Coconut–chocolate bonbons


Prep 30 min

Freeze 6 hr

Serves 24


  • sweetened coconut flakes  1 cup(s), toasted
  • light vanilla ice cream  3 cup(s), (about 1-1/2 pints)
  • semisweet chocolate  3 oz, chopped


  1. Line small baking sheet with sheet of wax paper or parchment paper; freeze 1 hour.
  2. Spread coconut on separate sheet of wax paper or parchment paper.
  3. Using mini ice-cream scoop or teaspoon, scoop ice cream by scant 1 tablespoonful to form ball; quickly roll in coconut, lightly pressing coconut into ice cream so it adheres. Transfer bonbon to baking sheet in freezer. Repeat with remaining ice cream and coconut, making total of 24 bonbons. Freeze at least 6 hours or up to overnight (if freezing overnight, cover with foil).
  4. Up to 4 hours before serving, put chocolate in microwavable cup or small bowl and microwave on Medium 1 minute; stir. If chocolate is not melted, return to microwave and repeat, stirring every 30 seconds to avoid scorching. Let cool slightly. Scrape melted chocolate into small zip-close plastic bag; squeeze out air and seal bag.
  5. Remove bonbons from freezer. Press chocolate into one corner of bag. Snip off tip of bag and drizzle chocolate over bonbons in zigzag pattern. Return bonbons to freezer until chocolate is set. Arrange bonbons on platter or place in mini baking cups. Serve at once.
  6. Per serving: 1 bonbon

Coconut–chocolate bonbons

6 hr

30 Minutes

Enjoy a tasty and delicious dessert. Learn how to make Coconut–chocolate bonbons.



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