Hi friends! I have another quick and easy recipe for you today – only five ingredients needed! These no bake Chocolate Coconut Truffles are dee-licious. Little truffles of sweetened coconut covered in dark chocolate and topped with toasted coconut.
The best part? They are so easy to throw together! If you love Almond Joys, Mounds Bars or Bounty Bars, these are made for YOU. They would also make for a very sweet Christmas gift! So let’s make our Thursdays that little bit sweeter – who’s with me?
Remember my Almond Joy Coconut Brownie Bars? I’ve been dreaming about coconut treats ever since. I couldn’t wait to bust out the coconut again. Y’all know I love my truffles, from my Peppermint Oreo Truffles to those irresistible Cookie Butter Truffles.
Now we have these Chocolate Coconut Truffles to add to the no bake truffle collection. This time of year I can’t stop thinking about edible Christmas gifts, from fudge and caramels to truffles and rocky road. Making bite-sized treats is one of my favourite things to do.
Have you ever toasted coconut at home? I hadn’t before now and I’m kicking myself that I hadn’t tried it sooner. It’s amazing and so simple! And It also saves you having to buy toasted coconut from the supermarket!
All you need to do, is pop your shredded coconut onto a frying pan or skillet, spread it out and then heat over a medium-low heat for a few minutes, stirring occasionally to ensure it browns evenly. The scent that fills your house will be heavenly. It makes for such a lovely topping for many desserts, such as trifles or cupcakes. I can’t wait to make it again.
Chocolate Coconut Truffles
Makes approximately 20-22 truffles
210 grams (3 cups) shredded coconut
60 grams (1/2 cup) icing or powdered sugar
320 grams (1 cup) sweetened condensed milk
1 teaspoon vanilla extract
250 grams (1 and 2/3 cup) good quality dark chocolate
Line a large baking tray or two cookie trays with baking or parchment paper. In a large mixing bowl, add 2 and 1/2 cups of shredded coconut, icing or powdered sugar, condensed milk and vanilla and gently fold. Once the coconut is nice and wet, roll into balls using your hands or a cookie scoop and place onto your prepared tray – its ok if its a bit sticky. If its too wet to roll add a tablespoon or two more coconut. Once you have rolled all your coconut into balls, place into the fridge or freezer. *i prefer the freezer as the colder the truffles are, the quicker the chocolate will set, making a nice smooth coating.
Next, to toast the remaining coconut, turn your stove onto a medium-low heat. Add the coconut to a small frying pan or skillet, spread it out and pop on the heat. Watch it like a hawk, stirring occasionally, until it starts to brown. Be careful, as it will cook quickly. Once most of the coconut has turned golden brown, remove from heat.
Then, you will need to melt your dipping chocolate. I like to use the stove top method so the chocolate stays warm which will prevent it from cooling too quickly and going hard. Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the truffles from the fridge or freezer and one at a time, pop them into the chocolate. Swirl each one around until it is fully coated and then lift it out with a fork and place it back onto the tray. Before the chocolate fully sets, add a sprinkling of toasted coconut on top. Continue until you have done all the truffles and then place them back into the fridge to fully set for another 20 minutes.