Two recipes for coconut bonbons are Emeril Lagasse's chocolate-covered bonbons and Paula Deen's quick coconut bonbons. Each of these recipes is easy to make, and Paula Deen's version can be prepared in only 20 minutes.
To make Emeril Lagasse's recipe, combine in a large bowl 2 2/3 cups flaked coconut, 1/2 cup sweetened condensed milk, 2/3 cup confectioners' sugar, 2 tablespoons unsalted butter at room temperature, 1/4 teaspoon vanilla extract, and 1/4 cup finely chopped sliced almonds. Mix well, cover and chill in refrigerator for one hour, then form into 24 balls. Melt 8 ounces coarsely chopped semisweet chocolate in a double boiler. Using two toothpicks, dip each ball into the chocolate, coating evenly, and place on a parchment-lined baking sheet. Drizzle the tops with any leftover chocolate, and refrigerate until set.
To make Paula Deen's recipe, combine 1 cup heavy cream and 1/2 teaspoon vanilla in a small microwave-safe bowl, and heat in the microwave for 90 seconds on high power. Combine 7 ounces sweetened shredded coconut and 1 cup ground salted cashews in a shallow dish. Spear 18 large marshmallows one at a time on a skewer, and swirl in the hot cream mixture for 15 seconds until the outside of each marshmallow is softened. Let the excess cream run off into bowl, and then immediately roll each marshmallow in the coconut mixture. Cool on a sheet of waxed paper, and store in an airtight container.