These easy, homemade Chocolate Covered Coconut Truffles are the best and they taste irresistible!! They are incredibly chocolate covered coconut-worthy truffles beyond your wildest dreams. Yum!
Absolutely wonderful for holidays and special events, like these Cookie Butter Truffles and these Chocolate Cake Cheesecake Truffles! If you gave these out as Christmas candy gifts or just because you are awesome, you might indeed be the best friend ever!
If you love truffles, you'll also love these Red Velvet Luv Truffles, these Chocolate Espresso Truffles, these Milk Chocolate Peanut Butter Truffles, these no bake Cookie Dough Cups and our awesome 4th of July Oreo Truffles.
You may want to check out these Chocolate Coconut Layered Bars if you're more of a bar lover! So good!
Do you Love Mounds or Almond Joy candy bars? If you do, these homemade coconut truffles taste way better than those I promise you...and those are really good!
The coconut filling is rich and gooey and covered with a thick, yummy chocolate shell.
These are easy to make and with just a few ingredients, some steps to make the balls and dip them, it's fairly an easy coconut truffle recipe you'll want to make over and over!
What's fun about Christmas candy truffles in general is, you can dress them up with white, chocolate or peanut butter drizzles, sprinkles, chopped nuts or candy cane bits. Whatever your little creative heart desires, you can really bling them up if you want to!
Regardless, they just look so festive any way you serve them on a party tray or gift them to a friend. They are the perfect sweet candy treat when you're craving coconut and chocolate!
Ingredients You Need
- sweetened shredded coconut - use sweetened shredded coconut versus unsweetened for the best tasting results!
- sweetened condensed milk - can also use fat-free sweetened condensed milk
if desired.
- confectioners sugar
- coconut oil
, melted
- chocolate
of choice, the more premium chocolate, the better!
How to Make Homemade Chocolate Covered Coconut Truffles
- In a large bowl, combine coconut, confectioners sugar, sweetened condensed milk and melted coconut oil together until mixed well.
- Using a tablespoon or small cookie scoop, scoop out balls of coconut mixture and place on parchment paper on a large baking sheet. Place in freeze for 10-15 minutes.
- Take coconut mounds out of freezer and roll each one between the palm of your hands to smooth any coconut edges. Place balls back on parchment-lined baking sheet. Freeze for 10-15 minutes more.
- Melt chocolate chips before removing balls from freezer.
- Immediately dip each ball into the chocolate covering them fully and place back onto the parchment lined baking sheet to set. Drizzle, decorate with your favorite sprinkles as desired.
- Refrigerate until ready to serve, at least 15 minutes.
Storing Coconut Candy Truffle Tips
- Room temperature is the best way to serve these, but keep them refrigerated until ready to serve for best results.
- Truffles should be stored in an airtight sealable container until ready to eat. Storing them in the refrigerator will help them keep their shape and will keep longer.
- Store truffles in an airtight sealable container in your freezer for up to 3 months. Store them in a Ziploc bag once they are completely frozen so that they don't stick together.
It's hard to stay away from these irresistible homemade coconut truffles, but why would you want to? They are the perfect little coconut candy treats for anytime you are craving coconut! Perfect Christmas candy!
More Coconut?
- Creamy Lemon Coconut Custard Pie
- Best Coconut Chocolate Chip Oatmeal Cookies
- Easy No-Bake Coconut Cream Pie!
- Easy Coconut Blondies
Other goodies you may want to check out, 15 Impressive New Year's Eve Desserts, Pumpkin Oreo Truffles, Easy Brownie Truffles and our No Bake Snickers Caramel Truffle Chocolate Cheesecake Pie too!
Irresistible Chocolate Covered Coconut Truffles
Ingredients
- 3 cups sweetened shredded coconut add more coconut if desired, but not too much to make them dry
- 1 14 oz can sweetened condensed milk like Eagle Brand, also can use fat-free sweetened condensed milk as an option
- ⅓ cup confectioners sugar
- 4 tablespoons coconut oil melted & cooled
- 2 cups chocolate of choice or make all three kinds and split the chips up separately, milk or dark chocolate chips, melted. Also use sugar-free chocolate as well!
Instructions
- In a large bowl, combine coconut, confectioners sugar, sweetened condensed milk and melted coconut oil together until mixed well.
- Using a tablespoon or small cookie scoop, scoop out balls of coconut mixture and place on parchment paper on a large baking sheet. Place in freeze for 10-15 minutes.
- Take coconut mounds out of freezer and roll each one between the palm of your hands to smooth any coconut edges. Place balls back on parchment-lined baking sheet. Freeze for 10-15 minutes more.
- Melt chocolate chips before removing balls from freezer.
- Immediately dip each ball into the chocolate covering them fully and place back onto the parchment lined baking sheet to set. Drizzle, decorate with your favorite sprinkles as desired.
- Refrigerate until ready to serve, at least 15 minutes.
ChocolaTess says
Hope you enjoy them Cris! 🙂
cris says
Thanks of to the kitchen, lol
ChocolaTess says
Hi Shelley, yes I did, thank you for letting me know. 1/3 cup and updated! Thanks for stopping by and enjoy! 🙂
ChocolaTess says
Awe, that you Teresa. 🙂
ChocolaTess says
Hi Patty, 1/3 cup! Enjoy!! 🙂
ChocolaTess says
Chris, 1/3 cup! Enjoy!! 😉
cris says
Want to make the !!!! How much powder sugar?
Patty says
Please tell us how much powdered sugar this takes !
teresa says
Oh my gosh, Kim. You keep cranking out all these luscious recipes. Pinning for sure!
Shelley says
Just wondering how much confectioners sugar is in this. You forgot to put it in the ingredients list but it is in the instructions.