Chocolate Coated Coconut Truffles
See how easy it is to make chocolate covered coconut truffles from shredded coconut, sweetened condensed milk, powdered sugar and chocolate. It tastes like the candy bar, only better!
Servings: 36 Truffles
Ingredients
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 14 oz. shredded coconut
- 2 cups powdered sugar
- 24 oz. melting chocolate
Instructions
- In a medium mixing bowl, stir together all of the ingredients but the chocolate. It will take a little bit for it to come together, but it should form a dough like consistency.
- Line a sheet pan with parchment or wax paper and scoop the coconut mixture onto the prepared pan. You can make them any size you would like, a small cookie scoop is a good way to portion it out.
- Freeze for at least a half hour. Roll the balls between your hands to smooth them out, then return to the freezer for at least 10 more minutes.
- Melt the chocolate in the microwave or in a double boiler.
- Dip the frozen coconut balls in the chocolate and place on wax or parchment paper to set up.
- Store in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1Truffle | Calories: 223kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 80mg | Fiber: 2g | Sugar: 28g
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