Christmas Goodies

Coconut Crunch Bonbons

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I’m a huge fan of coconut. It’s a lot more versatile than people give it credit in being.  It’s milky, sweet, and offers that slight tang and subtle nuttiness.  I absolutely love it and love that I can do so many things with it when I bake!  Here  are just a few times I got creative with coconut:

Yep – I love coconut and especially love to bake with it.  It’s amazing how different it tastes when it’s been toasted versus sweetened and flaked.  I tried this experimental recipe without toasting first – and it flopped.  Toasted coconut is the KEY to this amazing bonbon!  These are super fast to make (only about 20 minutes) so they are a perfect last minute dessert recipe, too.

What you need:

  • 1 cup toasted coconut
  • 1 cup Rice Krispies Cereal
  • 1 1/2 teaspoons coconut extract
  • 4 oz cream cheese (softened)
  • 8 oz white chocolate candy coating
  • sprinkles

This recipe makes about 10 bonbons.

Make them:

To toast your coconut, measure out 1 cup, and put it in a shallow baking pan. Bake for 10-15 minutes at 350 degrees, stirring often. You want it toasted, not burned, so keep your eyes on it.

In a bowl, cream the cream cheese with your hand mixer.

Add the coconut extract and beat until well combined.

Stir in cereal and coconut.

Roll into 1″ balls, and place on a wax paper lined baking pan.

Freeze for 10 minutes while you melt the white chocolate candy coating.

Cover in white candy coating (I set each ball on a fork, and spoon the melted chocolate over it), then set on wax paper again.

Sprinkle with sprinkles immediately, then let set in the refrigerator.

These are made of cream cheese, so they should be stored in the fridge!

Try some other fun recipes!

Print Recipe
5 from 4 votes

Coconut Crunch Bonbons

Toasted coconut is the key to this fun, fresh, light and flavorful crunchy bonbon!

Ingredients

  • 1 cup toasted coconut
  • 1 cup Rice Krispies Cereal
  • 1 1/2 teaspoons coconut extract
  • 4 oz cream cheese softened
  • 8 oz white chocolate candy coating
  • sprinkles

Instructions

  • To toast your coconut, measure out 1 cup, and put it in a shallow baking pan. Bake for 10-15 minutes at 350 degrees, stirring often. You want it toasted, not burned, so keep your eyes on it.
  • In a bowl, cream the cream cheese with your hand mixer.
  • Add the coconut extract and beat until well combined.
  • Stir in cereal and coconut.
  • Roll into 1" balls, and place on a wax paper lined baking pan.
  • Freeze for 10 minutes while you melt the white chocolate candy coating.
  • Cover in white candy coating (I set each ball on a fork, and spoon the melted chocolate over it), then set on wax paper again.
  • Sprinkle with sprinkles immediately, then let set in the refrigerator.

Notes

This recipe makes about 10 bonbons.
These are made of cream cheese, so they should be stored in the fridge!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

10 Comments

  1. Dana Rodriguez Reply

    5 stars
    I love coconut. These look delicious. Thanks for the recipe. I pinned it!

  2. Okay, coconut might just be my favorite food on Earth. These look amazing and I can’t wait to make some!

  3. 5 stars
    I have never made bonbons and I can’t wait to make these. These will be a nice addition for Christmas. Thanks.

  4. Jessi Housel Reply

    Simple enough recipe I feel it’s worth trying, bonus I have all the ingredients on hand! Cue the happy dance

  5. Sonja Redding Reply

    These look so good! I am gonna have to try these for sure! My daughter would have a blast helping me too!

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