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Chocolate Coconut Truffles in a bowl
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5 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!
Prep Time20 minutes
Course: Dessert
Keyword: candy, chocolate, coconut, party dessert, truffles
Servings: 24 Servings
Author: Kim Lange


  • 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
  • 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!


  • 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.