Coconut Truffles

Quick look

  • cook 1 hour
  • 9 Dozen

These chocolate-covered coconut truffles can be flavored with a variety of extracts, producing delicious results.


  • 1 1/2 cups butter (no substitutes)
  • 6 cups confectioners’ sugar
  • 3/4 cup heavy or whipping cream
  • 6 cups flaked coconut
  • 1/2 teaspoon almond extract 1/2 teaspoon rum extract
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon cherry extract
  • 2 pounds milk chocolate candy coating, melted
  • 1/2 cup ground almonds
  • 4 ounces white candy coating, melted
  • Red and green candy coating disks,* melted

      How to make it   1 hour plus chilling

    • 1

      Heat butter in a Dutch oven over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners’ sugar, heavy cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate 45 minutes, until easy to handle.

    • 2

      Line 4 cookie sheets with waxed paper. Shape chilled mixtures into 1-inch balls; place separately on prepared cookie sheets. Chill 1 to 2 hours, until firm. (Can be made ahead. Freeze in airtight containers up to 2 months. Thaw in refrigerator; dip in chocolate and decorate as directed.)

    • 3

      Dip almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper and let stand until hardened.

    • 4

      Dip remaining balls in milk chocolate coating; place separately on waxed paper and let stand until hardened. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.

    • *Editor’s Note: Colored candy coating disks can be obtained by mail from Wilton Industries Inc., 2240 W. 75th St., Woodridge IL 60517. To order: call 1-800-794-5866 (fax 1-888-824-9520) or visit

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