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Raspberry Coconut Truffles

 Raspberry Coconut Truffles
With a hint of raspberry and an elegant toasted coconut outer layer that's sweet and tasty, these bites will be the star of any party.
18 ServingsPrep: 30 min. + freezing


  • 1 cup raspberry cream-filled dark chocolate pieces
  • 3/4 cup whipped topping
  • 3 tablespoons seedless raspberry preserves
  • 1/8 teaspoon rum extract
  • 1/2 cup flaked coconut, toasted


  • In a small saucepan, melt chocolate pieces over low heat. Transfer to
  • a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped
  • topping, preserves and extract. Place in the freezer for 15 minutes
  • or until firm enough to form into balls.
  • Shape into 1-in. balls; roll in coconut. Store in an airtight
  • container in the refrigerator. Yield: 1-1/2 dozen.
Editor's Note: This recipe was tested with Hershey's Premier Dark Chocolate Baking Pieces filled with Raspberry Creme.
Nutritional Facts: 1 serving (1 each) equals 101 calories, 5 g fat (4 g saturated fat), 0 cholesterol, 7 mg sodium, 13 g carbohydrate, trace fiber, trace protein.