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Coconut Truffles Recipe

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These chocolate-covered coconut truffles can be flavored with a variety of extracts with delicious results. Making candy is a favorite pastime of mine. —Janelle Johnson, Muncy, Pennsylvania

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Coconut Truffles Recipe

Prep: 1 hour + chilling

Yield: 108 Servings

60 60

Ingredients

1-1/2 cups butter, cubed
6 cups confectioners' sugar
3/4 cup heavy whipping cream
6 cups flaked coconut
1/2 teaspoon almond extract
1/2 teaspoon rum extract
1/2 teaspoon peppermint extract
1 teaspoon cherry extract
2 pounds milk chocolate candy coating, melted
1/2 cup ground almonds
4 ounces white candy coating, melted
Red and green candy coating disks, melted

Directions

In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle.
Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.
Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden.
Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles. Yield: about 9 dozen.

Editor's Note: Colored candy coating disks can be obtained by mail from Wilson Industries inc., 2240 W. 75th St., Woodridge IL 60517. To order, call 1800/794-5866 (fax 1-888/824-9520). Or visit their Web site at www.wilton.com
In Canada, contact Wilton Industries, Canada LTd,. 98 Carrier Dr., Etobicoke ON Canada M9W 5R1. Phone 1-416/679-0798.

Nutritional Facts 1 serving (1 each) equals 142 calories, 9 g fat (6 g saturated fat), 9 mg cholesterol, 45 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Coconut Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p119

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