Are you on the lookout for a dessert that perfectly combines simplicity and elegance? Coconut Truffles are an easy recipe and the answer to your sweet cravings! Made with just a handful of ingredients, these truffles are a testament to the saying that less is more. With their creamy texture and coconut flavor, these white chocolate truffles are sure to become a favorite in your dessert lineup.
There is just something so fun about a truffle. A cute little ball that is a perfect bite. Festive and sweet, they can be decorated for any occasion. Coconut Truffles are a simple 5 ingredient confection that is easy to make. If you are a fan of coconut you need to try these. It takes only minutes to put the mixture together but you will need to plan for 2 hours of chilling time before you can roll them into balls.
Truffles and candy balls are a nice addition to the holiday season and special occasions. Chocolate Truffles and Rum Balls which are like a rum truffle are a couple other simple recipe treats you may want to try.
These truffles would be pretty for Valentine’s Day or Easter on a tray with Cookie Cutter Cookies.
If you have some coconut left over try Pineapple Coconut Chess Pie or Morning Glory Overnight Oats.They are both simple coconut recipes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose premium white chocolate with a high cocoa butter content for a smoother melt and a richer taste. High-quality white chocolate chips or bars that you chop yourself can make a difference in the texture and flavor of your truffles. Read What Is White Chocolate And What Exactly Is It Made Of?
- Full fat heavy cream is crucial for the creamy texture. For an extra decadent touch, you could use a small amount of coconut cream in addition to heavy cream to intensify the coconut flavor.
SPECIAL EQUIPMENT NEEDED:
- Medium Saucepan: For melting the butter, heating the cream, and combining these with the white chocolate chips. You may also want use a double boiler to gently melt the chocolate.
- Wooden Spoon or Silicone Spatula: Needed for stirring the truffle mixture as it melts and combines, ensuring that the chocolate doesn’t burn and the mixture stays smooth.
- Small Cookie Scoop, Melon Baller or Teaspoon: To scoop the truffle balls.
- Shallow Dishes: To transfer the truffle mixture for chilling. A shallow dish helps the mixture cool more evenly and quickly than a large bowl. You will need a second dish to hold the coconut to roll the truffles into.
- Baking Sheet and Parchment Paper: Lining a rimmed baking sheet or cookie sheet with parchment paper provides a non-stick surface to place your truffles on after rolling, and before and after coating them in coconut.
SUBSTITUTIONS:
- If you prefer a milk chocolate or dark chocolate truffle simply switch the white chocolate chips for chocolate.
- For a dairy free or vegan option, coconut oil or coconut butter can be a great substitute for the butter adding an extra layer of coconut flavor. You could also choose a baking friendly margarine as a direct substitute if you are avoiding dairy but don’t want the coconut flavor to be more pronounced.
- If you are looking to reduce the sugar content, unsweetened shredded coconut is a direct substitute for the sweet coconut. Dessicated coconut is a good alternative if you prefer a finer texture in your truffles.
- To double down on the coconut flavor, use coconut extract instead of vanilla extract.
- There are several brands that offer dairy-free white chocolate chips, perfect for a vegan chocolate version of this recipe.
HOW TO STORE COCONUT TRUFFLES:
- Place the truffles in an airtight container and store them in the refrigerator. They will keep well for up to 1 week.
HOW TO FREEZE COCONUT TRUFFLES:
- Coconut Truffles freeze well. Place them onto a lined baking sheet and place them into the freezer. Once they are frozen place them into an airtight freezer container and return them to the freezer. They will keep in the freezer for 2-3 months.
- To thaw, simply remove the desired number of truffles from the freezer and let them sit in the refrigerator overnight.
Place the butter and heavy cream into a medium saucepan over low heat. Cook, stirring occasionally until the butter is melted and the mixture just begins to simmer. Bubbles will start to form around the rim.
Remove from the heat. Stir in the white chocolate chips, vanilla extract and ¼ cup of the coconut.
Stir until the white chocolate chips have completely melted. Let the melted chocolate mixture cool to room temperature in a heatproof bowl. Cover the mixture with plastic wrap and place into the refrigerator for two hours.
Scoop out rounded teaspoons of the coconut mixture. Roll them into small balls. Roll the coconut balls into the remaining ¾ cup of coconut to coat. The heat from your hands will melt the mixture enough to allow the coconut to stick to the balls.
Coconut Truffles
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Ingredients
- 4 tablespoons butter
- ⅓ cup heavy cream
- 2 cups white chocolate chips
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, divided or unsweetened coconut flakes
Instructions
Place the butter and heavy cream into a medium saucepan over low heat.
Cook, stirring occasionally until the butter is melted and the mixture just begins to simmer. Bubbles will start to form around the rim.
Remove from the heat. Stir in the white chocolate chips, vanilla extract and ¼ cup of the coconut.
Stir until the white chocolate chips have completely melted.
Let the melted chocolate mixture cool to room temperature in a heatproof bowl.
Cover the mixture with plastic wrap and place into the refrigerator for two hours.
Scoop out rounded teaspoons of the coconut mixture.
Roll them into small balls.
Roll the coconut balls into the remaining ¾ cup of coconut to coat. The heat from your hands will melt the mixture enough to allow the coconut to stick to the balls.
If the mixture sits out too long it will become too soft to roll. If this happens just return it to the refrigerator until it firms up again.
You can make them simple or dress them up with colored coconut, sprinkles and sugars.
