Martha Washington Bon Bon’s

  • 1 can sweetened condensed milk
  • 2 boxes powdered sugar (approx. 7 1/2 cups)
  • 2 1/2 cups shredded coconut
  • 1 16 oz. bag of semi-sweet chocolate chips
  • 2/3 c. shredded paraffin

Mix milk, sugar and coconut. Form into balls.

In a double boiler, melt the chocolate chips and paraffin.

Use a toothpick to dip balls into chocolate. Lay on cookie sheets.

Makes about 105 balls.


NOTES FOR SUCCESS: In your bowl, put the coconut in first, then the milk and stir thoroughly. Gradually add the sugar while mixing. (Knead like dough) Don’t add all the sugar it calls for. Do it by feel. You want the “dough” firm, but not dry. You don’t want it so wet that the balls melt. Form the “dough” into small balls. For dipping them in the chocolate mix, I used a plastic fork with all the tines broke off except for one. That works best. Be sure to double dip the balls. When your done, there will be a hole in the middle of each bonbon (from the fork) so put some chocolate in a plastic bag and cut a tiny hole with scissors in the corner and fill the holes. If you make the balls bigger, it will make 84.

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