These “mounds bar” coconut truffles are the perfect copycat for the classic candy. They have a soft and sweet coconut filling surrounded by rich chocolate. Top these truffles with a sprinkle of flakey sea salt for the perfect salty-sweet treat!
Chocolate Coconut Truffles
If you’re looking for a ridiculously quick, easy, and tasty dessert for the holiday season, these homemade coconut truffles are it. They have a dreamy, creamy coconut center coated in a dark chocolate shell that is melt-in-your-mouth delicious!
This is a no-bake recipe, making these chocolate coconut balls a convenient, effortless option for any occasion!
Why You’ll Love this Coconut Truffle Recipe:
- Great Taste: Chocolate and coconut were meant to be together! This recipe brings these two flavors together in the yummiest way.
- Effortless: This is a no-bake recipe that requires only a handful of ingredients, making these coconut truffles simply effortless.
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How to Make Coconut Truffles
Be sure to see the recipe card below for full ingredients & instructions!
- Line a large rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, stir together the dry ingredients. Next, add the wet ingredients. Stir to combine.
- Scoop and gently roll the coconut mixture into smooth balls. Place the coconut balls on the parchment-lined baking sheet and then freeze for 30 minutes to set.
- Add the dark chocolate and the remaining 2 teaspoons coconut oil to a microwave-safe bowl. Heat and stir according to instructions (in the recipe card).
- Working one at a time, dip each coconut truffle into the melted chocolate and return to the baking sheet.
- Place the truffles into the fridge and allow them to chill until the chocolate has set– about 15 minutes. Enjoy!
Ingredient Notes
- Sweetened Shredded Coconut: The base of our truffles. I like the texture that shredded coconut adds, but you can also use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces.
- Powdered Sugar: Adds a bit more sweetness and helps absorb extra moisture, so we don’t end up with soggy truffles.
- Sweetened Condensed Milk: Helps hold the truffles together.
- Coconut Oil: Also acts as a binder for our truffles and helps our chocolate coating solidify.
- Chocolate: I love the combination of dark chocolate with chocolate bark. It has great flavor and melts smoothly. If you don’t want to use both, feel free to pick one or the other. I’m using Ghirardelli dark chocolate chips and Ghirardelli dark chocolate melting wafers.
Coconut truffles are a delicious blend of creamy coconut filling dipped in rich dark chocolate.
While you can make these truffles with unsweetened shredded coconut, they will not be as sweet!
Yes! These truffles contain sweetened condensed milk, so they will keep best in the refrigerator.
Absolutely! Freeze coconut truffles in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 6 months.
These are so fun to serve at holiday parties, or even to give as gifts. Everyone will love biting into one of these truffles!
Recipe Tips and Tricks
- To ensure your chocolate coconut truffles don’t melt as you roll them, wear catering gloves and use your fingertips to form them. Then, gently roll them with the palms of your hands to finish shaping them into a smooth ball.
- Make your truffles vegan by using melted vegan butter, coconut milk, or vegan sweetened condensed milk in the filling. You can also buy vegan chocolate for dipping!
Make Ahead Instructions
These truffles can be made in advance and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 5 months before serving.
Storage Instructions
Store leftover coconut truffles in an airtight container in the refrigerator for up to 5 days. Enjoy chilled.
Freezing Instructions
Freeze coconut truffles in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 6 months. Let thaw slightly at room temperature before enjoying.
Substitutions
- I like the texture that shredded coconut adds, but you can also use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces.
- If you don’t want to use both chocolate chips and chocolate bark, feel free to pick one or the other.
Tips for the Best Coconut Truffles
- It’s easier to dip chilled truffles than room temperature ones.
- I like to lower my truffles into the chocolate using a fork, but do whatever works for you!
We hope you and your guests enjoy these delicious coconut truffles! Whether you’re serving these decadent treats for a cookie exchange, holiday dessert, or for your family at home, there’s no doubt they’ll be a big hit!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Coconut Truffles Recipe
Ingredients
- 4 cups sweetened shredded coconut
- 1 cup powdered sugar
- 14 ounces sweetened condensed milk (1 can)
- 4 teaspoons coconut oil divided and melted
- 8 ounces dark chocolate chips
- 8 ounces chocolate bark or chocolate melting wafers
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Instructions
- Line a large rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, stir the coconut and powdered sugar together.4 cups sweetened shredded coconut, 1 cup powdered sugar
- Add the sweetened condensed milk and 2 teaspoons of melted coconut oil. Stir to combine.14 ounces sweetened condensed milk, 4 teaspoons coconut oil
- Scoop 1-tablespoon-sized portions and gently roll them into smooth balls.
- Place the coconut balls on the parchment-lined baking sheet and freeze them for 30 minutes to set.
- Add the dark chocolate chips, chocolate bark, and remaining 2 teaspoons of coconut oil to a medium-sized microwave-safe bowl. Heat for 30 seconds and then stir. Continue heating and stirring in 30-second intervals until the chocolate is completely melted.8 ounces dark chocolate chips, 8 ounces chocolate bark or chocolate melting wafers
- Working one at a time, dip each coconut truffle into the melted chocolate and allow any excess chocolate to drip back into the bowl.
- Return the truffle to the parchment-lined baking sheet and continue dipping the remaining truffles.
- Place the truffles into the refrigerator and allow them to chill until the chocolate has set, about 15 minutes.
Notes
- I like the texture that shredded coconut adds, but you can also use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces.
- If you don’t want to use both chocolate chips and chocolate bark, feel free to pick one or the other.
- It’s easier to dip chilled truffles than room temperature ones.
- I like to lower my truffles into the chocolate using a fork, but do whatever works for you!
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