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.
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”!
- 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
- Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
- In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
- Pour in coconut and stir well.
- Add powdered sugar, stir until combined.
- 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.
- Prepare melting wafers according to instructions on package.
- 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.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As I was gathering the ingredients to make the truffles, I didn’t have any sweetened condensed milk or coconut extract, so I substituted cream of coconut instead. I did add 2 additional tablespoons of powered sugar, then followed your recipe from there. They turned out wonderful. My son is a big fan of both coconut and peanut butter so I will be packaging coconut truffles and buckeye’s in separate containers for his birthday. Thanks so much for sharing.
I’m so glad you enjoyed them so much, Kati! 🙂
Do you think one could make this as a cake pop?
Hi Hinna! While I haven’t tried it, I would be a little hesitant to say it would work. The center isn’t very tight so they may fall off of the stick.
Sugar Spun Run
Hi, Monica! You can store the coconut truffles at room temperature. They will keep up for about 1 week. If stored in the refrigerator, they will last several weeks. Enjoy! 🙂
These truffles will be perfect to have during the upcoming Holidays!
Jess @ Sweetest Menu
YUM! These look amazing Sam!
If a recipe as coconut listed as one of the ingredients, you can count me in!!!
hey girl- these look amazing!