Irresistible Chocolate Covered Coconut Truffles
Do you love Mounds or Almond Joy bars? If you do? These homemade coconut truffles taste better than those I promise you!
Servings: 24 Servings
Calories:
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.
Notes
Room temperature is the best way to serve these, but keep them refrigerated until ready to serve.