Best Coconut Truffles Recipes

COCONUT CHOCOLATE TRUFFLES

Steps:

• Crush the biscuits in a food processor until it is fine (like flour).
• Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
• Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
• You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
• Shape the mixture into one-inch balls.
• Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
• Roll the ball into the fine desiccated coconut.
• Store in refrigerator until your ready to use.

CHOCOLATE COCONUT TRUFFLES

Steps:

• Melt the butter gently in a pan, and when completely melted, remove from heat.
• Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
• Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
• Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.

COCONUT TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Mix sugar, sweetened condensed milk, and butter together in a bowl. Stir walnuts and coconut into dough. Cover bowl with plastic wrap and freeze until dough is firm, at least 1 hour.
• Form dough into 1-inch balls, place on prepared baking sheet, and freeze until firm, at least 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of simmering water, stirring frequently until smooth.
• Dip balls into melted chocolate to coat; cool on prepared baking sheet until chocolate has hardened.

KATE'S CHOCOLATE COCONUT TRUFFLES (NO SWEETENED CONDENSED MILK)

Steps:

• Assemble a food processor, spring-loaded candy scooper or a tablespoon, 2 large baking sheets lined with wax paper, double broiler, plastic spatula, and wire dipping scoop. Note: You can dip the truffles in chocolate without using a wire dipping scoop but it makes the coating process so much easier with very little chocolate wasted. I bought my Wilton's Dipping Scoop at Jo-Ann Fabrics with a coupon for very little cost, and it has been worth every cent!
• In a food processor, combine coconut flakes, confectioner's sugar, butter, shortening, and 3 tablespoons half-and-half. Add more half-and-half, one tablespoon at a time, as needed to thoroughly moisten coconut mixture so that it sticks together but is not watery. (I usually only need to use 4 tablespoons of half-and-half total.) Pour into a bowl. Using a spring-loaded candy scooper or a tablespoon, place level tablespoon rounds of coconut mixture on wax paper-lined baking sheet. Shape rounds by rolling between palms. Place in freezer for at least five minutes to firm up.
• Boil water in double boiler and reduce to low heat. Pour half of chocolate chips (one cup) into top of double boiler and constantly stir with plastic spatula, scraping bottom of bowl, just until melted (do not get any water in the chocolate). Remove from burner.
• Place one coconut round in wire dipper leaving rest of coconut rounds in freezer. Dip each ball into the melted chocolate. Wipe excess chocolate off of wire dipper with spoon. Pour onto second wax paper-lined baking sheet. Repeat process until there is not enough melted chocolate to cover coconut rounds.
• Melt remaining chocolate chips (one cup). Coat rest of coconut rounds. Using spoon, drizzle melted chocolate over any spots of coconut that are not covered with chocolate. Drip remaining melted chocolate over each truffle until all of melted chocolate is gone.
• Refrigerate for 30 minutes. Place candy liners in a cookie tin with a lid. Place one truffle in each candy liner. Store in the refrigerator. Allow to warm up to room temperature before eating for a much better flavor and creamier texture of filling.

COCONUT CREAM TRUFFLES

Steps:

• Gently melt butter and white chocolate in large bowl in microwave.
• For best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth.
• Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar.
• Stir until well mixed.
• Recipe says chill so you can roll it into balls, freeze etc, but personally I spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours.
• Remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes.
• Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases).
• Dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated.
• Place coated cubes onto a tray lined with foil.
• Leave at room temperature to set, and store in a cool place (not the fridge).
• Edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :).
• I loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2T Tia Maria etc for a softer more mellow taste, other preferred theirs with 3T for a stronger taste.
• The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.

WHITE CHOCOLATE, MACADAMIA & COCONUT TRUFFLES

Steps:

• Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
• Cover and place in the fridge for 6 hours or until the mixture is firm.
• Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.

TOASTED COCONUT TRUFFLES

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

WHITE CHOCOLATE COCONUT TRUFFLES

Steps:

• In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
• Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
• Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
• In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
• In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
• Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.

CHOCOLATE COCONUT BOURBON TRUFFLES

Steps:

• In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract.
• Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
• Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve.

TOASTED COCONUT-GOLDEN OREO COOKIE BALLS (TRUFFLES)

Steps:

• Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
• Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate until firm, about 1 hour.

COCONUT-APRICOT TRUFFLES

Steps:

• In a food processor with the knife blade, thoroughly combine first four ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into 1-inch balls. Roll in coconut.

COCONUT MACADAMIA TRUFFLES

Steps:

• Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
• Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
• Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.

DIVINE CHOCOLATE COATED COCONUT TRUFFLES

Steps:

• Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
• Add soften butter. Pulse until combined.
• Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
• Slowly add powdered sugar until dough forms a ball.
• Chill dough until it is easy to roll (about 1 hour in freezer).
• Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
• Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
• NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.

CHOCOLATE-COCONUT TRUFFLES

Steps:

• In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
• Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
• Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.

COCONUT TRUFFLES

Steps:

• In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
• Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
• If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.

RAW-VEGAN MANGO COCONUT TRUFFLES

Steps:

• Place mango in a bowl and cover with cold water. Soak until mango has softened, about 2 hours. Drain well.
• Combine mango, 2 1/2 cups of coconut, and coconut oil in a blender; blend until well combined and smooth. Add agave syrup if mixture is not sweet enough. Place in a bowl, cover, and refrigerate until mixture has hardened, about 2 hours.
• Roll into small balls and dredge in remaining 1 cup coconut flakes. Refrigerate until serving.

TOASTED COCONUT AND CARAMEL TRUFFLES

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after 1 min. Pour over coconut in separate bowl; mix lightly. Cool 5 min.
• Cover baking sheet with parchment. Roll coconut mixture into 44 balls, using about 1 tsp. coconut mixture for each ball. Place in single layer on prepared baking sheet.
• Dip bottom half of each ball into melted chocolate; return, dipped side down, to baking sheet. Drizzle with remaining melted chocolate. Refrigerate 10 min. or until chocolate is firm.

CHOCOLATE COCONUT TRUFFLES

Steps:

• Melt the 1 pound of chocolate slowly in a double boiler. Cool slightly, then combine with the heavy cream. Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds. Refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it a finer to help it adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
• Melt the dipping chocolate in a double boiler over hot, not boiling water. Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. The truffles will keep for several weeks if refrigerated in a covered container.

VEGAN TRUFFLES - TOASTED COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
• Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
• Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
• Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
• Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.