Chocolate Coconut Truffles (No-Bake) (Print Version)
Chewy coconut centers dipped in glossy chocolate. These no-bake truffles are easy to prep ahead for parties, gifting, or a small dessert bite.
# Ingredients:
For the coconut centers
01 -
2 1/2 cups (210 g) unsweetened shredded coconut, plus more if needed
02 -
1/2 cup (60 g) powdered sugar
03 -
1/2 cup (155 g) sweetened condensed milk
04 -
2 tablespoons (28 g) unsalted butter, softened
05 -
1 teaspoon vanilla extract
06 -
1/8 teaspoon fine salt
07 -
24 whole toasted almonds, optional
For the chocolate coating
08 -
12 oz (340 g) semi-sweet chocolate chips or chopped semi-sweet chocolate
09 -
1 teaspoon coconut oil, optional
10 -
2 tablespoons shredded coconut, for topping
# Instructions:
01 -
In a medium bowl, stir together the shredded coconut, powdered sugar, condensed milk, softened butter, vanilla, and salt until evenly moistened. The mixture should clump together when pressed.
02 -
Cover the bowl and refrigerate for 20 to 30 minutes, until the mixture feels firm enough to roll without slumping.
03 -
Scoop tablespoon portions and roll into about 24 balls. If using almonds, press one almond into the center of each portion before sealing and rolling. Place on a parchment-lined baking sheet.
04 -
Freeze the coconut balls for 15 minutes so they are cold and firm before dipping.
05 -
Place the chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until smooth and glossy.
06 -
Dip one cold coconut ball at a time into the melted chocolate. Lift with a fork, tap off excess chocolate, and return to the parchment.
07 -
Sprinkle each truffle with a little shredded coconut while the chocolate is still wet. Refrigerate for 15 to 20 minutes, or until the chocolate is fully set.
# Notes:
01 -
Makes about 24 bite-size truffles.
02 -
Total time is about 55 minutes including chilling.
03 -
Best served slightly cool after 10 minutes at room temperature.