Wednesday, December 19, 2012

Gooey Chocolate Coconut Truffles

I love coconut, John does not.  With the holidays here, I decided to make a batch of these so I could have a few and share the rest.  I loved how moist these were.  They would also be good with an almond on top.  If you like coconut, you are sure to love these.



Recipe from: How Sweet It Is

makes about 24 teaspoon-sized truffles
3 cups sweetened, shredded coconut, chopped fine
1/2 cup powdered sugar
1/2 cup sweetened condensed milk
1/4 cup coconut oil, melted
1 1/2-2 cups milk chocolate chips, melted

In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. Scoop using smallest cookie scoop or make teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. Freeze for 10-15 minutes more. While freezing, melt chocolate chips in a double boiled or microwave. Remove coconut balls from freezer and immediately dip.
Refrigerate until ready to serve – at least 15 minutes.

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