Coconut Truffles

I love the sweet and nutty combination of chocolate and coconut, and these coconut truffles always manage to satisfy my sweet tooth. Each bite has a creamy coconut center wrapped in a rich dark chocolate shell, making them the perfect no-bake treat for holidays, parties, or gifting. And since they come together in under an hour, you don’t have to be a candy-making pro to create these decadent little bites.

Email this Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from Easy Dessert Recipes.

5 from 1 vote

Coconut Truffles Recipe

These chocolate coconut truffles are sweet, creamy, and chewy, with a melt-in-your-mouth coconut filling wrapped in a glossy chocolate shell. Made with just six simple ingredients and no baking required, they’re perfect for last-minute desserts, holiday treats, or homemade gifts.

Prep Time: 20 minutes mins

Cook Time: 0 minutes mins

Chill Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Print Pin

Equipment

• Kitchen Scale (optional)
• Baking Sheet

Serves 24 truffles

1x2x3x

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

US Customary | Metric

Turn Images Off

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

*If you use unsweetened shredded coconut, add 2-4 extra tablespoons of sweetened condensed milk to help the mixture hold together. 

**If you don’t want to use both chocolate chips and chocolate bark, feel free to pick one or the other.

Tips:

• If you prefer softer, creamier truffles, pulse the shredded coconut in a food processor for 5-10 seconds before mixing. 
• Do not try to use evaporated milk in this recipe. The truffles will not hold together properly.
• Vegan Option: Use vegan sweetened condensed milk in the filling. You can also buy vegan chocolate for dipping!
• If your truffles are too sticky/loose, add 2-3 tablespoons of coconut. If they’re too dry/crumbly, add 1-2 teaspoons of condensed milk.
• To ensure your 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. 
• Don’t be afraid to pack the coconut. The tighter you pack it, the better the truffles will hold together.
• It’s easier to dip chilled truffles than room temperature ones, but take care not to freeze them, or the chocolate will crack.
• If the chocolate is too hot, it will melt the coconut balls, causing them to crumble apart. Let the chocolate cool for 3-5 minutes before dipping.
• I like to lower my truffles into the chocolate using a fork, but do whatever works for you!
• Tap the fork gently on the side of the bowl to help remove excess chocolate for a smoother, more even finish.
• Dip once, chill 5 minutes, then dip again for a thicker chocolate coating.
• These are best served slightly chilled so the chocolate has a clean snap, but the center stays creamy.

Stovetop Method: Add the chocolate and coconut oil to a double boiler (bowl over simmering water). Stir until smooth, remove from heat, then dip chilled truffles.

Make-Ahead: You can prep and freeze these truffles in a single layer, then transfer to an airtight container to store. They thaw in just 15 minutes, so you can always have a dessert ready for last-minute guests.

Storage: Store coconut truffles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutrition Facts

Coconut Truffles Recipe

Amount Per Serving (1 truffle)

Calories 252 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 11g69%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 71mg3%

Potassium 199mg6%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 29g32%

Protein 3g6%

Vitamin A 45IU1%

Vitamin C 1mg1%

Calcium 85mg9%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert, truffles

Cuisine: American

Did you make this?We love seeing what you’ve made! Tag us on social media at @easychickenrecipes for a chance to be featured.

How to Make Coconut Truffles Step-by-Step

Prep: Gather up all of the ingredients needed to make these truffles. Line a large rimmed baking sheet with parchment paper and set it aside. Melt the coconut oil in 10-second bursts in the microwave or in a pot on the stove set over low heat.

Sweeten the Coconut: In a large bowl, stir 4 cups of sweetened shredded coconut and 1 cup of powdered sugar together until evenly mixed. For softer, creamier truffles, pulse in a food processor for 5-10 seconds before mixing.

Bind the Filling: Add 14 ounces (1 can) of sweetened condensed milk and 2 teaspoons of melted coconut oil. Stir to combine. It should form a sticky mass that holds together when gently pressed. If the truffle mixture feels too sticky/loose, add 2-3 tablespoons of sweetened shredded coconut. If they’re too dry/crumbly, add 1-2 teaspoons of sweetened condensed milk.

Portion the Truffles: Scoop 1-tablespoon-sized portions and gently roll them into smooth balls. I like to portion mine with a cookie scoop, but you can use a measuring spoon as well. I recommend greasing the scoop or spoon so the coconut mixture doesn’t stick. Place the coconut balls on the prepared baking sheet and freeze them for 30 minutes to set.

Melt the Chocolate: At the end of the freezing time, remove the coconut balls from the refrigerator/freezer. 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. Microwave in 30-second intervals, stirring between, until completely melted. Alternatively, you can use a double-boiler set on the stovetop to melt the chocolate. Working one at a time, dip each coconut truffle into the melted chocolate and allow any excess chocolate to drip back into the bowl. For a thicker coating, dip once, chill for 5 minutes, then dip again.

Dip the Truffles: Return the truffle to the lined baking sheet and continue dipping the remaining truffles. If you have any extra chocolate, feel free to drizzle it over the top of the truffles to create a fun design. You can also sprinkle on some shredded coconut, chopped nuts, or sprinkles, if you like.

Set the Truffles: Place the truffles into the refrigerator and allow them to chill until the chocolate has set, about 15 minutes. You can also freeze them; just make sure to thaw at room temperature for 15 minutes before serving.

How to Store and Freeze

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 (about 15 minutes) at room temperature before enjoying.