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.
Author Dorothy Kern
2tablespoonscream of coconutI used Coco Real Brand
1 1/2cupspowdered sugar
6-8ounceschocolate candy melts or semi-sweet baking chocolate
Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut.
Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil 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.