Coconut Cream Truffles
These are the perfect coconut truffle: a creamy center filled with coconut flavor and shredded coconut, all surrounded by chocolate. When you can't find your favorite coconut cream candies at the store, these are the perfect stand-in.
Prep Time30 mins
Chill Time1 hr
Servings: 20 truffles
- ¼ cup (57g) butter , softened
- 1 ½ cups (170g) powdered sugar
- Pinch salt (see note)
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 3-4 tablespoons cream of coconut (i.e. Coco Real, see note)
- 1 cup shredded coconut
- 8 ounces chocolate candy melts (see note)
- Toasted Coconut , optional, for topping
Beat butter with a hand mixer until smooth. Mix in powdered sugar and salt and mix until crumbly.
Add extracts and 2 tablespoons coconut cream, mixing until thick and smooth, adding up to 2 additional tablespoons of cream of coconut. If you're using a stand mixer it might come together with 2-3 tablespoons. If you're using a hand mixer you might need up to 4 tablespoons. Stir in coconut.
Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour in the refrigerator or 30 minutes in the freezer before dipping. You can wrap the cookie sheet plastic wrap and chill overnight, if needed.
When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired.
Chill until set, store in refrigerator. Best served at room temperature.
- Butter and salt - If using salted butter, use a pinch of salt. If using unsalted butter, add 1/8 teaspoon.
- Cream of Coconut - I used CocoReal brand, found in the mixer aisle (near the alcohol). You can also get the can of cream of coconut (found in the same place) but be sure to shake it.
- Chocolate - I like using Ghiradelli candy melts (found in the baking aisle). They come in milk, dark, or white chocolate flavor. You can also use almond bark or Candiqik or baking chocolate bars.
- Top with a drizzle of leftover chocolate or some toasted coconut for garnish.
- Which mixer you use matters: If you're using a stand mixer it might come together with just 2-3 tablespoons of coconut cream. If you're using a hand mixer you might need up to 4 tablespoons because a hand mixer isn't as powerful.
- If your truffles start to get soft, pop them in the freezer for a few minutes before continuing. I like to remove about 4 truffles from the refrigerator at a time to dip so they don't get soft.
- Store chocolate truffles in an airtight container in the refrigerator for up to 2 weeks.
Serving: 1truffle | Calories: 116kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.1mg