Coconut Truffles Recipe

Course: Dessert, truffles

Cuisine: American

Prep Time: 20

Cook Time: 0

Chill Time: 45

Total Time: 1 5

Servings: truffles

Calories: 252kcal

Author: Becky Hardin

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.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Baking Sheet

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

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