Description
Soft, creamy coconut centers coated in silky white chocolate and rolled in shredded coconut — these truffles taste like tropical snowballs! They require no baking and can be made ahead for an impressive, bite-sized dessert.
Ingredients
Scale
- 1 ½ cups (150 g) sweetened shredded coconut
- ½ cup (120 ml) sweetened condensed milk
- 1 tsp vanilla extract (or coconut extract for a stronger flavor)
- 1 tbsp unsalted butter, softened
- Pinch of salt
- 8 oz (225 g) white chocolate chips or white candy melts
- ½ cup (50 g) shredded coconut (for rolling)
Instructions
- In a bowl, combine shredded coconut, sweetened condensed milk, butter, vanilla, and salt. Mix until the texture resembles sticky dough. Cover and chill in the refrigerator for 20–30 minutes to firm up.
- Using a small cookie scoop or spoon, take about 1 tablespoon of mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet. Freeze for 15–20 minutes — this helps them hold their shape during dipping.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Using a fork or skewer, dip each chilled coconut ball into the melted chocolate, coating evenly. Gently tap off excess chocolate and place the truffle back on parchment paper.
- Immediately roll each coated truffle in shredded coconut before the chocolate hardens. Let them set completely at room temperature or refrigerate for 10 minutes to firm up.
Notes
- For a stronger coconut flavor, use coconut extract instead of vanilla.
- These truffles can be stored in an airtight container in the refrigerator for up to a week.
- Feel free to experiment with different coatings, such as crushed nuts or cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg