5 from 1 vote

Coconut Truffles

Name: Coconut Truffles
Prep time: 15 min
Total time: 15 min
Ingredients: 14 oz sweetened shredded coconut; ⅔ cup sweetened condensed milk; 2 Tablespoons butter (melted); ½ teaspoon vanilla extract; ¼ teaspoon coconut extract (optional); ¼ cup powdered sugar; 10 oz dark chocolate melting wafers; ½ cup sweetened shredded coconut (optional)

By Sam MerrittPublished Oct 25, 2017

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9 Comments

Servings: 24 truffles

15 mins

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Easy coconut truffles made with just a handful of ingredients, cloaked in a dark chocolate shell, and topped off with toasted coconut!

Coconut Truffles

Today I’m taking a short break from the Fall recipes like the pumpkin coffee cake and apple pie and ghost in the graveyard recipes that I’ve been sharing recently for something a bit less seasonal, and slightly more tropical.

I actually originally shared this recipe over on Real Housemoms a few months ago and have been meaning to share it here. Since I’ve recently been inundating you guys with pumpkin recipe after pumpkin recipe, I thought a break might be in order*. Today I’m sharing these easy Coconut Truffle Candies.

They’re made with a simple 6 ingredient filling, coated in dark chocolate, and sprinkled with toasted coconut (which gives them a nice little extra crunch and texture — highly recommend!).

Homemade coconut truffles topped with toasted coconut

I usually avoid using extracts (other than vanilla extract, of course) in my recipes when I can help it, but to give these Coconut Truffles a real, distinct coconut taste, I recommend using coconut extract. They still taste sweet and good without the extract, but you won’t have a strong coconut flavor without it.

If you’re someone who likes coconut, I’m sure you’ll find lots of other recipes that could use a touch of coconut flavor, too to use up that bottle (kind of weird, but I like to add a drop or two to the chocolate frosting of my best chocolate cake, just enough that it gives it a little extra flavor, but subtle enough that no one, not even my coconut-hating husband, can tell that it’s coconut).

Dipping coconut truffles in dark chocolate

For dipping the coconut truffles, I highly recommend using Ghirardelli Dark Chocolate Melting Wafers. I do not work with Ghirardelli and they have no idea I’m writing about them (though I really should write to them now that I think about it), but I had a fiasco last week where I tried to dip some truffles in a cheaper brand of melting wafers and it was a mess, to say the least. All of my truffles looked awful with messy, mangled chocolate shells, so if you’re worried about appearance, spring for the Ghirardelli, it’ll make your life easier.

These dark chocolate melting wafers coat evenly and smoothly for pretty, picture perfect truffles.

Plate of Chocolate covered coconut truffles

Enjoy!

P.S. I know I have quite a few coconut-haters who follow along here (my husband included!), so sorry for making you endure another one of my coconut posts!! 😉

5 from 1 vote

Coconut Truffles

Easy Coconut Truffles are made with just a few ingredients, cloaked in a dark chocolate shell, and topped off with toasted coconut!

Prep: 15

Total: 15

Servings: truffles

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Ingredients

▢ 14 oz sweetened shredded coconut
▢ ⅔ cup sweetened condensed milk
▢ 2 Tablespoons butter, melted
▢ ½ teaspoon vanilla extract
▢ ¼ teaspoon coconut extract, optional
▢ ¼ cup powdered sugar
▢ 10 oz dark chocolate melting wafers

Toasted Coconut

▢ ½ cup sweetened shredded coconut, optional

Instructions

Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
14 oz sweetened shredded coconut
In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
⅔ cup sweetened condensed milk, 2 Tablespoons butter, ½ teaspoon vanilla extract, ¼ teaspoon coconut extract
Pour in coconut and stir well.
Add powdered sugar, stir until combined.
¼ cup powdered sugar
Place bowl in refrigerator and chill at least 15 minutes.
Remove from refrigerator and roll into 1 ½ Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill).
Place on wax-paper lined cookie sheet, repeating until all filling is rolled.
Place cookie sheet in the freezer for 10 minutes. If you wish to top truffles with toasted coconut, make that now:
To make toasted coconut: Line a cookie sheet with parchment paper and sprinkle ½ cup of coconut evenly over the cookie sheet. Bake in 350F (177C) oven for 3 minutes, remove, turn with spatula, and return to oven and repeat until coconut is lightly browned (about 10-15 minutes, total). Allow toasted coconut to cool before sprinkling over truffles.
½ cup sweetened shredded coconut
Prepare melting wafers according to instructions on package.
10 oz dark chocolate melting wafers
Dip chilled coconut truffles into dark chocolate, return to wax paper lined cookie sheet and allow chocolate to harden before serving. If topping with sprinkles or toasted coconut, be sure to add before chocolate hardens.
Keep uneaten truffles refrigerated in airtight container.