Description
Irresistible coconut truffles coated in creamy white chocolate, perfect for Easter celebrations.
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 12 to 16 ounces white candy melts or high-quality white chocolate
- Pastel gel food coloring (optional)
- 1 cup sweetened shredded coconut (for rolling)
Instructions
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until thick and sticky.
- Scoop the mixture into balls about 1 inch in diameter and place them on a lined baking sheet.
- Refrigerate the truffles for 1 to 2 hours to firm them up.
- In a microwave-safe bowl, melt the candy melts or white chocolate according to package instructions, adding pastel colors if desired.
- Dip each chilled truffle into the melted coating, allowing excess to drip off, and place them back on the lined baking sheet.
- Roll the coated truffles in the remaining shredded coconut before the coating sets.
- Let the treats sit until the coating hardens completely, about 30-60 minutes.
Notes
If the chocolate is too thick, a teaspoon of coconut oil can help thin it out. Store in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 2 truffles
- Calories: 140
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg