Bite-Sized Coconut Truffles -- Carrie Sheridan

"can toast the coconut if you want to - for the coating or to put in the cream cheese base. spread coconut on a sheet pan and toast at 400 for 5-10 minutes. DO NOT TOAST TOO DARKLY."
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Ready In:
50 cookies




  • if desired, toast 1-3 cups coconut for 5-10 minutes on a baking sheet, baking at 400 degrees.
  • Mix together the softened cream cheese with the extract.
  • Add the powdered sugar and 1/2 cup coconut and mix that in small amounts to the cream cheese mixture, blending well.
  • Form balls of the truffles and roll them in coconut. Place on a sheet pan.
  • Chill for 10-15 minutes before serving. Store in refrigerator.
  • * can substitute almond extract.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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