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coconut cream truffles sliced in half in bowl
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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.
Servings 18 truffles
Author Dorothy Kern

Ingredients

  • 1/4 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 tablespoons cream of coconut I used Coco Real Brand
  • Pinch salt
  • 1 1/2 cups powdered sugar
  • 1 cup shredded coconut
  • 6-8 ounces chocolate candy melts or semi-sweet baking chocolate

Instructions

  • 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.