Coconut Truffles
Description
Sure, you can buy truffles at the grocery store, but why would you want to? They are so easy to make with just a few ingredients and are so much better tasting.
Ingredients
14 oz. sweetened shredded coconut
2/3 c. sweetened condensed milk
2 T. butter melted
½ t. vanilla extract
¼ t. coconut extract optional
¼ c. powdered sugar
10 oz. dark chocolate melting wafers
Toasted Coconut:
1/2 c. sweetened shredded coconut, optional
Directions
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Place coconut in food processor; pulse until coconut is fine and not stringy; set aside.
In a large bowl, stir together condensed milk, melted butter, vanilla extract and coconut extract, if using. Pour in coconut; stir well. Add powdered sugar; stir until combined. Chill in refrigerator for at least 15 minutes.
Remove from refrigerator; roll into 1 1/2 T. sized balls. If filling is too sticky, chill for an additional 10 minutes. Place on a waxpaper lined cookie sheet, repeating until all filling is rolled.
Place cookie sheet in the freezer for 10 minutes.
If topping truffles with toasted coconut, do that now.
Toasted coconut:
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper; sprinkle 1/2 c. coconut evenly over the cookie sheet. Bake for 3 minutes; remove; turn with spatula; return to oven; 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 package instructions.
Dip chilled coconut truffles into dark chocolate; return to lined cookie sheet; allow chocolate to harden.
Serve.
Makes 24 truffles.
*If topping with sprinkles or toasted coconut, be sure to add before chocolate hardens.
**Refrigerate uneaten truffles in an airtight container.
Prep Time
Cook Time
PT0M