Coconut Cream Truffles

We went to a friend’s house for dinner this past weekend and I was asked to bring a dessert. I did something different and made this easy coconut cream truffles recipe. They have a nice dark chocolate outer coating with a creamy coconut inside that is so delicious! We all thought these coconut cream truffles tasted like miniature Mounds candy bars–YUM!

Ingredients:

• ¼ cup unsalted butter softened
• ½ tsp coconut extract
• ½ tsp vanilla extract
• 2 tbsp cream of coconut
• Pinch salt
• 1 ½ cups powdered sugar
• 1 ¼ cup shredded coconut
• 10 oz dark chocolate melts (semi-sweet chocolate chips will work too)

How to Make Coconut Cream Truffles

In a large bowl, beat the softened butter with a hand mixer until creamy and smooth.

Add cream of coconut, coconut extract, vanilla extract, and salt; mix well.

Gradually add the powdered sugar until it’s mixed in well. Add the shredded coconut and stir with a rubber spatula until well combined.

Roll dough (it will be wet) into tablespoon-sized balls and place on a parchment-lined baking sheet.

Place into the refrigerator to chill for at least 1 hour before dipping them into the melted chocolate.

Melt the dark chocolate, with 1/2 teaspoon of coconut oil, according to package directions.

Dip each coconut ball into the melted dark chocolate with a fork, tap off the excess, and place it on the prepared baking sheet.

Sprinkle each truffle immediately with shredded coconut (so it will stick before the chocolate hardens).

Place into the refrigerator to chill until set. Store in a sealed container in the refrigerator. Enjoy!