2-2/3 cups (7 ounces) flaked coconut
1/2 cup sweetened condensed milk
2/3 cup confectioners' sugar
1/4 cup sliced almonds, finely chopped
2 tablespoons unsalted butter, at room temperature
1/4 teaspoon pure vanilla extract
8 ounces semisweet chocolate, coarsely chopped

In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bonbons on a serving platter and serve.

Recipe from Everyday is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Quick Bonbons:  

Roll Fondant center into balls, or use a cookie scoop for uniformed size, then roll.  Place a ball into  melted Fondant or Merckens compound coating (A Confectionery coating, also known as Rainbow Wafer or Summer Coating or Almond Bark. These should not be confused with real chocolate.). Lift ball out with candy dipper. Let excess candy coating drip back into the pan. Drop the dipped candy center onto parchment  paper. Sprinkle on nuts, coconut, etc... if desired.