Delectably Creative Treats

Coconut Almond Bitty Bons

Coconut Almond Bitty Bons

on Jun 22, 2014 |






The coconut cravings are ridiculous these days. I’m thinking it has something to do with the fact that we are always in the pool, it has been at least 95 degrees everyday, and my girls look as if they are running around in permanent, nude color, bathing suits while dressing in the morning.  Ahh, to only be young again and carelessly frolic in your birthday suit while singing “Let It Go” at 7 a.m.! I love my little ladies taste for life and free-spirit shenanigans . No matter what chaos they have in store for the day, someone always makes me laugh until I almost wet my pants.





As I was cleaning out one of my many baking cabinets, I came across an entire box of lollipop sticks. I went through the cake pop craze just like everyone else, except mine were always what I considered “epic fails”. The perfectionist in me was never satisfied with my cracked shells, too large tops, or the amount of time it took to make each perfect animal head, only to watch in be masticated in one bite. They just weren’t for me. There are many patient and talented cake pop makers in the world and I give them amazing props! Looking at the plethora of naked lollipop sticks, I’m thinking, how can I start using these? And then I began to think, ” I love my cookie dough so much, why not make a cookie dough lollipop?”. But, the whole chocolate chip cookie dough thing has been played out SO much (just like “Frozen” in our house), I knew I had to change things up to make this idea something special. I told ya’ll before how obsessed I am with coconut combined with almond flavors, I’m naturally drawn to this match from Heaven. Then my cycles started spinning, Davidson’s Safest Choice Eggs is hosting a “No-bake Summer Recipe Contest” at the Food And Wine Conference in Orlando, Florida, on July 18-20th 2014. These are really awesome eggs because they are pasteurized and there is no longer a “fear” of eating raw eggs. I feel confident letting my girls, especially the 1 year old, consume any type of dough or batter when it is made with pasteurized eggs.




Now, I have an even stronger drive to push my idea of a coconut almond dough bite! It is the perfect idea for entertaining in the summer. They can be served cold or room temperature. And as always, coconut immediately takes someone to their islander “happy place”. These Bitty Bons are 2 bite desserts and would be perfect with a cool glass of dark rum and pineapple juice, um, do I have your attention now? Let’s not forget that these are easy and the Bitty Bons will be covered up with toasted coconut, so I don’t have to be completely OCD about my chocolate covering cracking. Perfectionism is truly a plague sometimes, but yet, it gives me an unbelievable drive to make things the best way possible. Although, I truly believe that some would say I’m on the verge on insanity when it comes to my sweeties!





I really enjoy Girl Scout Cookie season! I especially LOVE the Caramel Delites (formerly known as Samoa), but that is NO surprise considering I am a big fan of coconut. I like the idea of chocolate, toasted coconut, and caramel wrapped up in one crunchy bite. I will use this as my inspiration while working on my Bitty Bons. This means we will be making our own homemade caramel sauce to drizzle over the crunchy toasted coconut flakes. The coconut almond dough is buttery, sweet and salty; it will be perfectly complimented by the sweet chocolate blanket awaiting in the bowl on the counter.





Let’s get started! I can’t stand waiting any longer.



Coconut Almond Bitty Bon





Yields: 40 Bitty Bon Sticks


For the dough:

2 sticks margarine, softened.

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup instant coconut cream pudding (one box)

2 eggs (Safest Choice Eggs)

1 tsp pure almond extract

1/2 tsp coconut extract

1 tsp salt

2 1/3 cups all purpose flour

For Chocolate Coating:

I use the Almond Bark Chocolate brand found in grocery stores. Prepare according to package directions for the dipping step.

1 Tbsp of vegetable oil for thinning.

For the Caramel Sauce:

1/2 cup salted butter

1 cup packed brown sugar (I use light, but if you use dark your sauce will be darker)

1 cup heavy cream

1/4 tsp salt

1 tsp vanilla


4 cups toasted coconut

Special Equipment:

20 lollipop sticks, cut in half

1 tbsp disher (#70) or just use a tbsp for scooping

Baking sheet

Medium pot

Parchment paper






1. In a mixer beat margarine until smooth. Add both sugars and mix well.

2. Next add instant coconut pudding and combine.




3. Mix in eggs. Then add almond and coconut extracts and salt.

4. Finally, stir in all purpose flour.






5. Dough should be thick and easily scoopable.

6. Using a 1 tbsp disher, scoop dough into 40 balls onto a parchment paper lined baking sheet.




7. Place baking sheet in freezer for at least 30 minutes or until firm.




8. Prepare the chocolate coating according to packaged directions for “dipping”

9. Dip end of lollipop stick into chocolate coating and then into the rounded top of the dough ball.




10. Place dough balls with sticks back into the freezer. We will prepare the toasted coconut and caramel sauce while we wait for the balls to firm up again.

Toasting Coconut:

1. Preheat oven to 375

2. Spread about 4 cups of sweetened coconut flakes on a baking sheet.

3. Bake 6-8 minutes until most of the flakes have a brown tint. You will want to mix them up half way to prevent burning. They burn VERY easily!

Original Caramel Sauce:

1. In a medium pot on medium-high heat, melt butter, brown sugar and salt.




2. Stir constantly until this mixture becomes thick and well combined 3-4 minutes.

3. Slowly add in heavy cream. It will bubble and spurt wildly so be cautious.




4. Stir constantly about 5-7 minutes. It will be extremely bubbly.

5. Remove from heat and add vanilla. Allow to cool to room temperature. I like to stick it in a container and set in freezer for a short while unit just warm.




Let’s Assemble

1. Take about 3 naked dough Bitty Bon out of freezer at a time.  Dip one into the chocolate coating. Be sure to cover all the way up to the stick. I use a spoon. Gently tap on side of bowl to rid of excess chocolate.




2. Immediately roll in toasted coconut. Use your fingers to sprinkle some on the top portion.




3. When the Bitty Bons are hardened, I like to place them back in the freezer until I am ready to dress them all in the caramel.




4. When all of your Coconut Almond Bitty Bons are coated in chocolate and coconut, place on a serving tray. Drizzle each Bitty Bon with the homemade caramel sauce. I like to put my caramel sauce in a squeeze bottle.




Savor every Heavenly bite of these Bitty Bons! A little taste of summer on every stick.