Prep 24 hrs
Cook 0 mins
easy no bake candy made in the food processor, tastes like a mounds bar except much more elegant
Make and share this Divine Chocolate Coated Coconut Truffles recipe from Food.com.
- Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
- Add soften butter. Pulse until combined.
- Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
- Slowly add powdered sugar until dough forms a ball.
- Chill dough until it is easy to roll (about 1 hour in freezer).
- Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
- Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
- NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.
Devine they certainly are! But I ran into a few problems in the making. First, I do not have a food processor (used a blender and the mixer so probably did not get the coconut completely pulverized). I then needed to add a LOT more powdered sugar to get the mixture to form into a sticky ball; maybe I was supposed to measure the 3 cups without sifting. I left them in the freezer about a half hour too long and the outer shell of the ball was too solid to scoop into balls. I did not find almond bark at my store, so just melted some good quality dark chocolate. There must be some trick to the dipping to make it look nice, but that will have to happen next year. For this year, we are revelling in the taste!