Coconut truffles made with coconut flakes and sweetened condensed milk; then dipped in melted dark chocolate make a tasty treat!

Do you like Mounds and Almond Joy candy? If so, you'll LOVE these Dark Chocolate Coconut Truffles! My family has been craving more sweets since we've all been home these past few weeks. I'm not much of a sweet lover, but even I have been eating more of my fair share lately.

Truffles are great for those last minute cravings because they can be made quickly and all I need is just one to satisfy my sweet tooth. I've made a few varieties over the years, but I think these are my new favorite.

I just love the combination of coconut and chocolate; especially when dipped in dark chocolate; which is a favorite with my kids as well. I've been doing a lot of cleaning since being quarantined, it's a good way to keep busy while tackling those tasks you tend to put off.

So far I've tackled the linen closet, bathroom cabinet and kitchen pantry. It's amazing what canned goods you can find when you organize them! I don't purchase sweetened condensed milk very often, but I must have bought a can over the holidays to make fudge and never got around to it.

Luckily for me (and you!), I had two new recipes I wanted to make that would require a combination of one can; so I made these Coconut Truffles and a Key Lime Mousse (recipe coming soon!)

How do you make Dark Chocolate Coconut Truffles?

For this recipe you'll need sweetened condensed milk, coconut flakes, confectioners sugar, softened butter, vanilla extract and melted dark chocolate.

Start by adding all of the ingredients into a mixing bowl, minus the chocolate; then mix with a handheld mixer for 1-2 minutes until well blended.

Line a baking sheet with parchment paper; then form twenty-four 1-inch balls. I used a small scoop to make them even; then rolled them by hand.

How do you melt the chocolate?

Place the pan in the freezer while you melt the chocolate. You can melt the chocolate one of two ways.

In the Microwave: Add the chocolate to a microwave safe dish or a micro-cooker and set in 30 second increments until the chocolate has melted.
In a Double Boiler: Add water to the bottom pan; then add the chocolate to the top pan. Bring the water to a boil over high heat; then stir the chocolate until it melts.

The microwave takes less time than the double boiler; however, depending on the chocolate you're using or the strength of your microwave, you may get better results melting the chocolate on top of the stove.

Once the chocolate is melted, remove the truffles from the freezer and dip each one into the chocolate; making sure all sides are coated.

Place back on the sheet pan and repeat for all truffles. It's ok if the coating isn't smooth as some of the coconut flakes may get in the chocolate towards the end.

After all of them have been coated, place the pan back in the freezer for 30 minutes to make sure the chocolate hardens; then keep in an air tight container in the refrigerator.

These Dark Chocolate Coconut Truffles will last one week in the refrigerator or up to 3 months in the freezer if stored correctly. Unfortunately for us, they only lasted 2 days in my house--they were THAT good!

I did give a few away, but you can't keep anything sweet in this house for too long. They had a crunchy chocolate shell and a soft, chewy center. They also make a great gluten free dessert option. ~Enjoy!

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Dark Chocolate Coconut Truffles

Carrie's Experimental Kitchen

Coconut truffles made with coconut flakes and sweetened condensed milk; then dipped in melted dark chocolate make a tasty treat!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 5

Resting Time 30

Total Time 1

Course Dessert

Cuisine American

Servings

Ingredients

½ c. Sweetened Condensed Milk
3 c. Unsweetened Coconut Flakes
2 tbsp. Confectioners Sugar
4 tbsp. Butter, softened
½ tsp. Vanilla Extract
10 ounces Dark Chocolate Morsels

Instructions

Add all of the ingredients into a mixing bowl (minus the chocolate); then mix with a handheld mixer for 1-2 minutes until well blended.
Line a baking sheet with parchment paper; then form twenty-four 1-inch balls. (I used a small scoop to make them even; then rolled them by hand.) Place the pan in the freezer while you melt the chocolate.
Melt the Chocolate:
a.) In the Microwave: Add the chocolate to a microwave safe dish or a micro-cooker and set in 30 second increments until the chocolate has melted.
b.) In a Double Boiler: Add water to the bottom pan; then add the chocolate to the top pan. Bring the water to a boil over high heat; then stir the chocolate until it melts.
Once the chocolate is melted, remove the truffles from the freezer and dip each one into the chocolate; making sure all sides are coated. Place back on the sheet pan and repeat for all truffles.
After all of them have been coated, place the pan back in the freezer for 30 minutes to make sure the chocolate hardens; then keep in an air tight container in the refrigerator.

Notes

*The truffles will last 1 week refrigerated or up to 3 months in the freezer.

Nutrition

Calories: 298kcalCarbohydrates: 18gProtein: 3gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 7mgSodium: 46mgPotassium: 254mgFiber: 5gSugar: 10gVitamin A: 76IUVitamin C: 1mgCalcium: 58mgIron: 1mg

Keyword coconut, truffles

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