Coconut Truffles
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
SERVINGS
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108
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CATEGORY
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Dessert
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METHOD
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Other stovetop
|
PREP |
60 min. |
TOTAL
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60 min.
|
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.