Description
These Chocolate Coconut Truffles are rich, bite-sized treats made with creamy coconut, dipped in smooth chocolate, and perfect for holidays, gifts, or a quick indulgence. They’re easy to make and require just a few ingredients!
Ingredients
Units
Scale
For the Coconut Filling:
- 2 1/2 cups shredded coconut (sweetened or unsweetened)
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
For the Chocolate Coating:
- 10 oz (280g) semi-sweet or dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for a smooth coating)
Optional Toppings:
- Extra shredded coconut (for garnish)
- Drizzle of melted white chocolate
- Chopped nuts
Instructions
Step 1: Make the Coconut Filling
- In a bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and melted butter until well combined.
- Scoop 1 tablespoon of mixture and roll into small balls.
- Place on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.
Step 2: Melt the Chocolate
- In a microwave-safe bowl, melt chocolate and coconut oil in 30-second intervals, stirring after each, until smooth.
Step 3: Coat the Truffles
- Using a fork or toothpick, dip each frozen coconut ball into the melted chocolate, coating evenly.
- Tap off excess chocolate and place back on the parchment-lined tray.
- Garnish with extra coconut or drizzle with white chocolate, if desired.
Step 4: Chill & Serve
- Refrigerate for 15-20 minutes, or until the chocolate is set.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Make-Ahead: Truffles freeze well for up to 2 months. Thaw in the fridge before serving.
- Want extra texture? Add chopped almonds or cashews to the coconut mixture.
- Dairy-Free Option: Use dairy-free condensed milk and dark chocolate.