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–+ servings
featured coconut truffles.

Coconut Truffles Recipe

Course: Dessert, truffles
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 24 truffles
Calories: 252kcal
Author: Becky Hardin - Easy Dessert Recipes
These “mounds bar” coconut truffles have a soft and sweet coconut filling surrounded by rich chocolate, making for the perfect sweet treat!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet

Ingredients

  • 4 cups sweetened shredded coconut 340 grams
  • 1 cup powdered sugar 113 grams
  • 14 ounces sweetened condensed milk 396 grams (1 can)
  • 4 teaspoons coconut oil 19 grams, divided and melted
  • 8 ounces dark chocolate chips 227 grams
  • 8 ounces chocolate bark or chocolate melting wafers 227 grams

Instructions

  • Line a large rimmed baking sheet with parchment paper and set it aside.
    overhead view of ingredients for coconut truffles.
  • In a large bowl, stir the coconut and powdered sugar together.
    4 cups sweetened shredded coconut, 1 cup powdered sugar
    shredded coconut mixed with powdered sugar in a white bowl.
  • Add the sweetened condensed milk and 2 teaspoons of melted coconut oil. Stir to combine.
    14 ounces sweetened condensed milk, 4 teaspoons coconut oil
    coconut truffle mix in a white bowl.
  • 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.
    21 undipped coconut truffles on a baking sheet.
  • 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.
    a fork holding a dipped coconut truffle over a bowl of melted chocolate.
  • Return the truffle to the parchment-lined baking sheet and continue dipping the remaining truffles.
    21 coconut truffles on a baking sheet.
  • Place the truffles into the refrigerator and allow them to chill until the chocolate has set, about 15 minutes.
    21 coconut truffles on a baking sheet.

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!
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

Serving: 1truffle | Calories: 252kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 199mg | Fiber: 1g | Sugar: 29g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 0.4mg