Name: Coconut Truffles
Prep time: 15 min
Total time: 15 min
Yield: 24 truffles
Ingredients: 14 oz sweetened shredded coconut; 2/3 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; 1/2 cup sweetened shredded coconut (optional)

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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!

Today I’m taking a short break from all of the pumpkin and apple and ghost 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!).

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 favorite 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).

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.

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!! 😉

*For those of you who don’t mind all the pumpkin and maybe even prefer it, make sure to catch me on my Facebook page tomorrow at 1:00 EST where I’ll be making pumpkin donuts Live. Even though I’ve been doing these Lives for a few weeks now, I still get a little nervous in front of the camera, so I always appreciate the kind comments, or even just a friendly “Hello”!