I love to bake! At Thanksgiving I am in charge of baking all the pies and at Christmastime I create a feast of cookies. Many of the recipes come from my mom and are happy memories of my childhood. I will be sharing many of these family recipes soon, but today I am sharing one of my newer creations. Trust me, if you like chocolate and coconut you are going to fall in love with these Chocolate Coconut Truffles!
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- 3 cups unsweetened shredded coconut (if you can't find unsweetened you can substitute sweetened)
- 14 ounces condensed milk
- 1 cup powdered sugar
- 1 cup sliced almonds (optional)
- I pound semi-sweet or bittersweet chocolate chopped into small pieces (I find milk chocolate too sweet for this recipe)
- COOKING TOOLS
- large bowl
- large spoon
- measuring cup- 1 cup
- Begin by mixing together the shredded coconut, condensed milk and powdered sugar until completely combined.
- Mix in sliced almonds (optional).
- Cover and place in the refrigerator for thirty minutes.
- While the coconut mixture is in the refrigerator, melt the chocolate.
- You can melt the chocolate using a double boiler on the stove or the microwave. Begin by chopping the chocolate into small pieces.
- Put ⅔ of the chocolate pieces into a microwave safe bowl and cook for 1 minute.
- Stir after one minute.
- If not melted cook for an additional 30 seconds. If using a double boiler cook on the stove until melted.
- Place the additional ⅓ of the chocolate into the melted chocolate and stir until melted.
- If the chocolate does not completely melt place in the microwave for thirty seconds and stir.
- Take the coconut mixture out of the refrigerator and begin to form small, walnut size balls.
- Coat the ball with chocolate using two spoons to transfer it from one spoon to the next.
- Keep rolling the coconut balls and coating them with chocolate.
- Place on a piece of tinfoil or wax paper to harden. This will take a couple of hours.
Begin by mixing together the shredded coconut, condensed milk and powdered sugar until completely combined. This is such an easy recipe for children to be involved in! The stirring aids fine motor development, the measuring aids fine motor development and working with food is a wonderful sensory experience. Mix in sliced almonds (optional). Cover and place in the refrigerator for thirty minutes.
While the coconut mixture is in the refrigerator, melt the chocolate. You can melt the chocolate using a double boiler on the stove or the microwave. I switched over to using the microwave recently and am happy with the results. Begin by chopping the chocolate into small pieces.
Put 2/3 of the chocolate pieces into a microwave safe bowl and cook for 1 minute. Stir after one minute. If not melted cook for an additional 30 seconds. If using a double boiler cook on the stove until melted. Place the additional 1/3 of the chocolate into the melted chocolate and stir until melted. If the chocolate does not completely melt place in the microwave for thirty seconds and stir.
Take the coconut mixture out of the refrigerator and begin to form small, walnut size balls. This is a sweet treat so I like the Chocolate Coconut Truffles to be on the smaller size. Place a ball into the melted chocolate. Coat the ball with chocolate using two spoons to transfer it from one spoon to the next.
Keep rolling the coconut balls and coating them with chocolate. Place on a piece of tinfoil or wax paper to harden. This will take a couple of hours. I won’t blame you if you or your kids pop a warm truffle in your mouths!
These are the perfect treat to wow guests or bring to a holiday party. And let’s face it, they are pretty delicious to enjoy after I’ve put my kids to bed too!
The Chocolate Coconut Truffles will keep well in the refrigerator for a week or longer in the freezer.
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