Craving chocolate and coconut? Look no further than these delightful coconut truffles! These treats have a creamy center, crisp exterior, and a wonderfully refreshing tropical flavor that kids and adults will enjoy.
Fortunately, this recipe takes only a few basic ingredients! If you like to bake, you probably already have these ingredients in your pantry.
- Coconut: I used sweetened flakes. If you aren't a fan of the texture of the flakes, chop them up a little with a sharp knife or in a food processor.
- Condensed Milk: I used the sweetened condensed milk as the binding agent for the filling.
- Powdered Sugar: This helps hold the ingredients together and sweetens them a little more.
- Extracts: I like use a 50-50 blend of vanilla and coconut extracts in this recipe, as the coconut extract improves the flavor and aroma of these truffles.
- Chocolate: There's no need to use a chopped baking bar here; chips will work wonderfully.
See recipe card for full information on ingredients and quantities.
- Vegan: use melted vegan butter and coconut milk or vegan sweetened condensed milk in the filling, and use vegan chocolate (affiliate) for dipping.
- Dairy Free: use a dairy free sweetened condensed milk. (affiliate)
- White Chocolate: gently melt 12 ounces of white chocolate chips instead.
How to Make
Gather the ingredients.
- Toast the coconut flakes at 325°F for 10-15 minutes, stirring occasionally, until golden brown.
- Pour the coconut flakes, powdered sugar, condensed milk, vanilla extract, and coconut extract into a bowl.
3. Stir the mixture until it's well combined, then cover and chill it in the fridge for 15 minutes.
4. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
5. Roll the chilled mixture into 2 teaspoon-sized balls. For extra smooth balls, chill them for 10 minutes and roll them again.
6. Dip the balls in the melted chocolate, then sprinkle them with the toasted coconut. Chill them for 15 minutes to set.
7. Peel the truffles off of the paper and place on a serving plate.
8. Enjoy right away, or store in the fridge until you're ready to eat them.
They have a crisp exterior with a slight hint of bittersweetness from the dark chocolate. You'll taste a rich creaminess and good flavor from the filling. If you like shredded coconut, you'll love these delicious truffles!
Yes, you can make these without condensed milk, but they won't taste the same or have the same texture. Use a couple tablespoons of coconut milk and 3-4 tablespoons of melted butter to bind the ingredients.
Drop one ball at a time into the melted chocolate. Use a spoon to drizzle and coat the ball, then lift the truffle out with a spoon and tap the spoon to remove the excess. Use a toothpick to help slide the dipped truffle onto a lined baking tray.
If you're looking for other bite-sized desserts to serve with this recipe, make sure to try our recipes for lemon truffles, strawberry truffles, coffee truffles, dark chocolate raspberry truffles, and French chocolate truffles.
Leftovers: These truffles will keep for up to 1 week in the fridge, or 6 months in the freezer. It's best to store them in the fridge because they contain sweetened condensed milk, which has to be refrigerated after it is opened.
Freezing: I would recommend layering them in a zip-top freezer bag, pressing any extra air out of the bag, and sealing them tightly before freezing them. They should keep in the freezer for up to 6 months.
- Is the filling mixture getting too sticky? Chill it in the fridge for 10 minutes.
- Want the truffles to have a smooth appearance? Roll the balls, chill for 10 minutes, then roll them a second time before dipping.
- Use dark chocolate for the best flavor.
Other Candy Recipes
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Coconut Truffles Recipe
- Sift the powdered sugar into a bowl, then mix in the coconut, vanilla extract, and coconut extract.
- Gradually stir in the sweetened condensed milk. The mixture should be tacky enough to roll into moist balls, but not gooey or extremely wet. Cover and chill for 15 minutes.
- Meanwhile, prepare the toasted coconut garnish. Spread 1 cup of coconut flakes on a 9x13-inch cookie sheet and bake at 325 F for 10-15 minutes or until golden brown, stirring halfway through. Be sure to watch it closely, as it can toast very quickly.
- Pour a couple inches of water into a 2-quart saucepan and pour the chocolate chips into a heatproof bowl. Set the bowl on top of the saucepan to make sure that the bottom of the bowl doesn't touch the water.
- Bring the water to a gentle simmer, set the bowl on top of the saucepan, and stir with a silicone spatula until the chocolate has melted. Remove the bowl from the pan, making sure not to get any water or steam inside.
- Roll the chilled mixture into 2 teaspoon-sized balls. Space them in rows on an 11x17-inch cookie sheet that has been lined with wax paper or parchment paper.
- Use a fork to dip each ball into the melted chocolate, scraping the fork along the edge of the bowl to remove the excess chocolate. If you're using the garnish, quickly sprinkle it on top of the truffles before they set.
- Chill the truffles for 15 minutes, or until they are fully set. Store the truffles well covered in the fridge.
- Not using the coconut extract? Replace it with another ½ teaspoon of vanilla extract. (I would recommend using good-quality coconut extract if you can, as it improves the flavor without tasting artificial.)
- Is the mixture sticking to your hands? Chill it for 10 minutes.
- For a smoother appearance, roll the balls, chill for 10 minutes, then roll them a second time before dipping.
- I recommend using dark chocolate for the best flavor. The slight bitterness of dark chocolate provides a welcome contrast to the sweet filling.
Serving sizes and nutritional information are only an estimate and may vary from your results.