With a spoon, scoop about a tablespoon of dough and roll between clean hands to form a ball. I prefer large gumball sized bonbons but you can make them as large as golf balls. Set bonbon on lined baking sheet.
Keep forming bonbons to fill the baking sheet. Unused dough can be covered and refrigerated for later use.
In a microwave safe liquid measuring cup, combine 1/2 cup chocolate pieces with 1 tbsp coconut oil.
Microwave at 15 second intervals, stirring between each interval. Do not overheat! When the last pieces are starting to melt, stop microwaving and continue to stir until chocolate is liquid and smooth.
One at a time, drop a bonbon into the melted chocolate and use a spoon to coat the bonbon with chocolate, as needed.
Using a fork, scoop out the bonbon and allow chocolate to drip off the bonbon, before returning the newly chocolate covered bonbon to your baking tray.
Repeat with all formed bonbons.
When necessary, add remaining 1/4 cup of chocolate to your dipping cup, and the additional tablespoon of coconut oil. Melt with 15 second microwave intervals.
Chill bonbons in the freezer for 30 minutes before consuming. For best results, keep bonbons in an airtight container in the freezer and eat chilled.