I love the sweet and nutty combination of chocolate and coconut, and these coconut truffles always manage to satisfy my sweet tooth. They taste just like Mounds candy bars, but I feel good knowing every ingredient inside… by the way, there are only 6 of them! These truffles are quick and easy to make, taste delicious, and make for great gift-giving.
Coconut Truffles Recipe
These no-bake coconut truffles have a dreamy, creamy coconut center coated in a dark chocolate shell that is melt-in-your-mouth delicious! They’re super simple to make, and the ingredients are all pantry staples.
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. It’s important to use it rather than granulated for this recipe to turn out right.
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How to Store
Store leftover coconut truffles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw slightly at room temperature before enjoying.
Tips for Success
- To ensure your chocolate coconut truffles don’t melt as you roll them, I recommend wearing catering gloves and using your fingertips to form them. Then, gently roll them with the palms of your hands to finish shaping them into a smooth ball.
- Make these 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!
- 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!
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
How to Make Coconut Truffles Step-by-Step
Sweeten the Coconut: Line a large rimmed baking sheet with parchment paper and set it aside. In a large bowl, stir 4 cups of sweetened shredded coconut and 1 cup of powdered sugar together.
Bind the Filling: Add 14 ounces (1 can) of sweetened condensed milk and 2 teaspoons of melted coconut oil. Stir to combine.
Portion the Truffles: 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.
Melt the Chocolate: Add 8 ounces of dark chocolate chips, 8 ounces of chocolate bark, and the 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. Working one at a time, dip each coconut truffle into the melted chocolate and allow any excess chocolate to drip back into the bowl.
Dip the Truffles: Return the truffle to the parchment-lined baking sheet and continue dipping the remaining truffles.
Set the Truffles: Place the truffles into the refrigerator and allow them to chill until the chocolate has set, about 15 minutes.
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