Divine Chocolate Coated Coconut Truffles
photo by lizzypoo222
- Ready In:
- 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.
Questions & Replies
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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!
RECIPE SUBMITTED BY
Hi my name is Elisabeth i'm 19 years old, but don't let my youth fool you i've been cooking for years. I'm currently studying nutrition at the University of Minnesota and plan to attend Culinary School after graduation. I eat very healthy, but I do LOVE to make and enjoy desserts...everything in moderation.