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Toasted Coconut Truffles


  • 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.

Nutrition Facts

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


Average Rating: 4.6
  • debbiefronek
    Jan 3, 2013

    Just like Fannie May Trinidads!

  • milves
    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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