from 1 vote
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!
candy, chocolate, coconut, party dessert, truffles
sweetened shredded coconut
add more coconut if desired, but not too much to make them dry
14 oz can
sweetened condensed milk
like Eagle Brand, also can use fat-free sweetened condensed milk as an option
melted & cooled
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!
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.
Room temperature is the best way to serve these, but keep them refrigerated until ready to serve.