Toasted Coconut Truffles Recipe

4.5 2 5
Toasted Coconut Truffles Recipe
Toasted Coconut Truffles Recipe photo by Taste of Home
Publisher Photo

Toasted Coconut Truffles Recipe

Read Reviews
4.5 2 5
Publisher Photo
Meet the Cook: "Ooh" and "Mmmm" are common comments when folks taste these delectable bites. Toasted coconut in the coating makes the truffles especially tempting. I always include them in my Christmas packages and gift containers, and my husband thinks they are just fabulous. He is a full-time agronomist, plus we grain farm with my father. Our children are 6, 4 and 2. -Beth Nagel, West Lafayette, Indiana
MAKES:
33 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
33 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 cups (24 ounces) semisweet chocolate chips
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 3/4 cup sweetened condensed milk
  • 3 teaspoons vanilla extract
  • 2 teaspoons water
  • 1 pound white candy coating, coarsely chopped
  • 2 tablespoons sweetened shredded coconut, finely chopped and toasted

Directions

In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours.
Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container. Yield: about 5-1/2 dozen.
Originally published as Toasted Coconut Truffles in Country Woman November/December 1999, p33

Nutritional Facts

2 each: 220 calories, 13g fat (9g saturated fat), 10mg cholesterol, 32mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 2g protein.

  • 4 cups (24 ounces) semisweet chocolate chips
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 3/4 cup sweetened condensed milk
  • 3 teaspoons vanilla extract
  • 2 teaspoons water
  • 1 pound white candy coating, coarsely chopped
  • 2 tablespoons sweetened shredded coconut, finely chopped and toasted
  1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours.
  2. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  3. In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container. Yield: about 5-1/2 dozen.
Originally published as Toasted Coconut Truffles in Country Woman November/December 1999, p33

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Reviews forToasted Coconut Truffles

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debbiefronek User ID: 4599462 27087
Reviewed Jan. 3, 2013

"Just like Fannie May Trinidads!"

MY REVIEW
milves User ID: 3131028 36973
Reviewed Oct. 30, 2009

"I love coconut so I thought these needed more coconut. If I make them again I will adust the recipes to add more."

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