Coconut Almond Truffles
- Total Time: 2 hours 30 minutes
- Yield: 20 truffles 1x
Ingredients
Units Scale
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 2 tablespoons cream of coconut (I used Coco Lopez)*
- Pinch of salt
- 1 1/2 cups confectioners sugar
- 2 cups sweetened shredded coconut
- 3 ounces dark chocolate, chopped (I used Theo brand Salted Almond Dark Chocolate)
- 3 ounces milk chocolate, chopped (I used Theo brand Salted Almond Milk Chocolate)
- 1/2 tablespoon unsalted butter
- Additional shredded coconut for topping (optional)
- Whole almonds for filling and/or topping (optional)
Instructions
- Beat butter with a mixer or a wooden spoon until smooth. Mix in vanilla, coconut extract, cream of coconut, and salt. Gradually add in the confectioners sugar, mixing until combined thoroughly. Stir in shredded coconut.
- Scoop tablespoon-sized balls on a waxed paper or Silpat lined baking sheet and roll them into smooth balls by hand (roughly the size of a gumball is great). If desired, place a whole almond in the center of some of the coconut balls. (Hint: If you only put almonds in some of the truffles, make sure to make a marking on the wax paper so you can keep track of them.)
- Chill in refrigerator for at least 1 hour before coating in chocolate.
- Place the chopped chocolate pieces and the tablespoon of butter in a large glass measuring cup and microwave on low heat, stirring frequently until melted and smooth. (Alternatively, you could melt the chocolate in a double boiler or a bowl set over a pan of simmering water.)
- Dip each ball into the melted chocolate, allowing the excess chocolate to drip off before placing on a new baking sheet lined with waxed paper. (I like to drop the ball into the chocolate and then scoop it up with a fork, letting the chocolate drip off through the prongs of the fork.)
- Sprinkle with shredded coconut or top with a whole almond while the chocolate is still wet. Continue process with all remaining coconut balls.
- Refrigerate until set, about 1 hour. Store in refrigerator. Allow to come up to room temperature a bit before serving.
- Enjoy!
Notes
Cream of coconut is not coconut milk. It is available in a can near the mixed drinks ingredients at most grocery stores (it is used when making Pina Coladas). If you shop at a Super Target, they carry it on the baking aisle.
Since you only need 2 tablespoons of cream of coconut for this recipe, may I suggest saving the extras so you can make Coconut Cupcakes with Coconut Buttercream? They're phenomenal.