Irresistible Chocolate Covered Coconut Truffles
Print Recipe

Irresistible Chocolate Covered Coconut Truffles

Do you love Mounds or Almond Joy bars? If you do? These taste better than those I promise you...and those are really good!
Prep Time5 mins
Author: Kim Lange


  • 3 cups sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1/3 cup confectioners sugar
  • 4 tablespoons coconut oil melted
  • 2 cups white or make all three kinds and split the chips up separately, milk or dark chocolate chips, melted


  • In a large bowl, combine coconut, confectioners sugar, sweetened condensed milk and coconut oil together until mixed well.
  • Using a teaspoon or tablespoon, scoop out balls of coconut mixture and place on parchment paper on a large baking sheet.
  • Roll each one between the palm of your hands and place back on on a parchment-lined baking sheet.
  • Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges.
  • Freeze for 10-15 minutes more.
  • While freezing, melt chocolate chips in a double boiled or microwave.
  • Remove coconut balls from freezer and immediately dip, drizzle, decorate with your favorite sprinkles.
  • Refrigerate until ready to serve, at least 15 minutes.


Room temperature is the best way to serve these!