Coconut Cream Truffles
Servings 16
Equipment
- Hand mixer
- Baking Sheet
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
Instructions
- 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 in 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, tapping 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!