Chocolate Coconut Truffles

Name: Chocolate Coconut Truffles
Total time: 2 h 35 min
Yield: 43 serving(s)
Ingredients: 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. coconut cream; 1 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 3 c. confectioners’ sugar; 1 (14 ounce) bag shredded sweetened coconut, plus more for sprinkling; 10 oz. semisweet chocolate, chopped; 1 1/2 tbsp. solid coconut oil

Three types of coconut product make these truffles the ideal gift for the coconut lover in your life.

By Charlyne Mattox, Torie CoxPublished: Oct 14, 2020

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Becky Stayner

Yields:

43 serving(s)

Total Time:

2 hrs 35 mins

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Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup coconut cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
3 cups confectioners’ sugar
1 (14 ounce) bag shredded sweetened coconut, plus more for sprinkling
10 oz. semisweet chocolate, chopped
1 1/2 Tbsp. solid coconut oil

Directions

1. Step 1 Line a baking sheet with parchment. Beat butter, coconut cream, vanilla, and salt with an electric mixer at medium speed until creamy and smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in sugar until just combined. Beat in shredded sweetened coconut just until combined. Cover and chill, at least 1 hour and up to overnight.
2. Step 2Roll mixture into 43 (1-inch) balls and place on prepared baking sheet. Wrap in plastic wrap and freeze 30 minutes.
3. Step 3Melt chocolate and coconut oil in a bowl in microwave 30 seconds; stir. Continue to microwave and stir in 10 second intervals until melted and smooth. Place one chilled coconut ball on the tines of a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining coconut balls. Sprinkle tops lightly with coconut. Chill until set, 10 to 15 minutes. Store truffles, refrigerated, in airtight containers up to 1 week.