Food Bloggin' with Chef Patrick Whittaker: Coconut Bon Bons

Sure to bring “Mounds” of “Joy” to all who encounter them!

This easy recipe is inspired by my love for the classic blue wrapper candy featuring that oh-so-familiar flavor combination of chewy coconut, rich dark chocolate, and nutty toasted almond. Indulge your inner sweet tooth with my recipe for Coconut Bon Bons in just a few minutes with only four ingredients!



  • 3 Cups sweetened shredded coconut

  • ½ Cup and 1 Tb of condensed milk

  • 2 Cups dark chocolate

  • 1 Cup toasted almonds, minced


  • In a medium mixing bowl, combine coconut and condensed milk. Mix to thoroughly combine.

  • Portion into balls using a table spoon of filling and roll between your palms until round and uniform. Place on a cookie sheet to chill for a minimum of 30 minutes.

  • While your filling is cooling, prepare a double boiler to melt your chocolate. Take a stock pot and fill it half-way with warm water. Place a stainless-steel mixing bowl over the top. (The bowl should cover the pot but not contact the water beneath it. You’ve just built yourself a double boiler!)

  • Bring the water to a boil.

  • Add chocolate to the double boiler. Using a rubber spatula, mix the chocolate to melt.

  • Once the chocolate has melted, remove from the double boiler.

PRO TIP: Take care to not get any water into your chocolate as this may cause it to seize up and become impossible to work with. Saving chocolate that has seized up on you is not impossible, but it’s time consuming and difficult. It can be accomplished by slowly adding hot water to the chocolate and stirring until it’s smooth again. Alternatively, if you prefer not to use a double boiler, you can use a microwave to melt your chocolate. Do so by heating your chocolate in 30 second increments and stirring to ensure it doesn’t get burned!

  • Place your chilled coconut filling portions into the chocolate. Use a spoon to gently coat the portion in chocolate. Place on a sheet tray lined with parchment paper. While the chocolate is wet, garnish with a sprinkling of toasted, minced almonds to your preferred aesthetic.

  • Place back in the fridge to set. Transfer to an air tight container and store in a cool, dry place or in the refrigerator. Bon bons will keep for up to a week, refrigerated. One recipe yields approximately 18 pieces.

Try this easy recipe on your own, or pick up a few of these bon bons in the Tasting Room on Saturday when However Improbable, our Double Barrel/Triple Coconut stout collaboration with Moksa Brewing is released!

East well, drink craft.

Posted on January 11, 2019 .