Bonbons and cake balls are a traditional Christmas treat that have never gone out of style. Those shown here are served on a 70-year-old bonbon tree that has been handed down through the generations of one of Honest Abe’s employees. 

Coconut Bonbons

Ingredients:

  • 1 (14-ounce) can sweetened condensed milk
  • 3 cups shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Chocolate chips, for melting
  • Additional shredded coconut, for rolling (optional)

Instructions:

  1. In a medium bowl, mix together the sweetened condensed milk, shredded coconut, vanilla extract, and salt until well combined.
  2. Use your hands to form the mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour.
  3. Melt the chocolate chips in a microwave-safe bowl or using a double boiler.
  4. Dip the chilled coconut balls in the melted chocolate, using a toothpick to hold them, and place them back on the parchment-lined baking sheet.
  5. If desired, roll the coated coconut balls in additional shredded coconut.
  6. Refrigerate the coconut bonbons until the chocolate has set, about 1 hour.
  7. Serve the coconut bonbons chilled or at room temperature.

 

Cake Balls

Cake bonbons, also known as cake balls, are a sweet treat made from crumbled cake mixed with frosting or icing and coated in chocolate or other toppings. Here is a basic recipe for making cake bonbons:

Ingredients:

  • 1 (9×13-inch) cake, baked and cooled
  • 1 cup frosting or icing
  • Chocolate chips, for melting
  • Additional toppings, such as sprinkles or crushed nuts (optional)

Instructions:

  1. Crumble the cooled cake into fine crumbs in a large bowl.
  2. Add the frosting or icing to the bowl and mix until well combined. The mixture should be moist and easily hold its shape when rolled into a ball. If it is too dry, add a little more frosting or icing. If it is too wet, add a little more cake crumbs.
  3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
  4. Melt the chocolate chips in a microwave-safe bowl or using a double boiler.
  5. Dip the cake balls in the melted chocolate, using a toothpick to hold them, and place them back on the parchment-lined baking sheet.
  6. If desired, sprinkle the coated cake balls with additional toppings, such as sprinkles or crushed nuts.
  7. Refrigerate the cake bonbons until the chocolate has set, about 1 hour.
  8. Serve the cake bonbons chilled or at room temperature.

 

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