Chocolate Coconut Truffles
"One of the easiest ways to keep the party lively is by having plenty of bonbons on hand for snacking. These simple truffles are a breeze to make—and even more fun to eat."
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup coconut cream
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 3 cups confectioners’ sugar
- 1 (14 ounce) bag shredded sweetened coconut, plus more for sprinkling
- 10 oz. semisweet chocolate, chopped
- 1 1/2 Tbsp. solid coconut oil
Instructions
- Line a baking sheet with parchment. Beat butter, coconut cream, vanilla, and salt with an electric mixer at medium speed until creamy and smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in sugar until just combined. Beat in shredded sweetened coconut just until combined. Cover and chill, at least 1 hour and up to overnight.
- Roll mixture into 43 (1-inch) balls and place on prepared baking sheet. Wrap in plastic wrap and freeze 30 minutes.
- Melt chocolate and coconut oil in a bowl in microwave 30 seconds; stir. Continue to microwave and stir in 10 second intervals until melted and smooth. Place one chilled coconut ball on the tines of a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining coconut balls. Sprinkle tops lightly with coconut. Chill until set, 10 to 15 minutes. Store truffles, refrigerated, in airtight containers up to 1 week.
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