Pina Colada Truffles (Malibu Truffles)

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READY IN: 45mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • about 3 cups vanilla wafer, crushed (1 box)
  • 1
    cup powdered sugar, sifted (confectioner's sugar)
  • 12
  • 12
    teaspoon coconut extract
  • 2
    tablespoons white corn syrup (Karo)
  • 12
    cup finely chopped dried pineapple
  • 12
    cup shredded baker's coconut
  • 12
    cup good quality white chocolate, melted
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DIRECTIONS

  • In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
  • Gradually stir in the powdered sugar.
  • Add crushed vanilla wafers, pineapple and shredded coconut.
  • Mix thoroughly.
  • Cover with cling wrap and refrigerate for 30 minutes.
  • Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
  • Place each truffle into a mini-muffin paper.
  • Place into an airtight container or cookie tin, with layers of parchment between the layers.
  • Store covered. Serve chilled, or at room temperature.
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