Creamy Dark Chocolate Coconut Truffles

5 from 1 vote

A creamy coconut center enveloped in dark chocolate, and topped with extra coconut. These dreamy truffles are perfect for holiday entertaining.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 402cal

3 cups Organic unsweetened coconut shreds Reserve an extra tablespoon of flakes for decorating truffles*
1 teaspoon pure vanilla extract
1 cup sweetened condensed milk
1/2 cup powdered sugar
20 ounces dark chocolate morsels
1/2 tablespoon coconut oil For a creamier melting chocolate *optional

Line 2 medium-sized baking sheets with was or parchment paper In a medium sized bowl mix the coconut, sugar, extract, and sweetened condensed milk.
Using your clean, slightly wet hands, form coconut mixture into 1 1/2 inch balls. Place them each on one of the baking sheets. Once they are all formed, put the baking sheet into the freezer for 20 mins.
Over a double boiler, melt dark chocolate chips with *optional* coconut oil for a creamy finish. *you do not need to do this step-just personal preference.
Once creamy, remove from heat and then dip each frozen ball into it. Place each truffle on the other parchment-lined baking sheet.
Dip each chocolate, and then top truffles with coconut. Place them in the freezer to harden for 5 mins.
Store hardened truffles in an airtight container in the fridge until enjoying.

Nutritional values may vary and are meant to be a guide.