Christmas seems to be the perfect time for candy making. The perfect time to indulge without the guilt! I waited a little later to make my candy this year because I want the freshest candy to serve to my family and friends on Christmas day. Truffles are among the easiest homemade candies to make. Most do not require cooking or a candy thermometer and come together very fast. If you are running around trying to finish up everything that must be done, but you still want homemade candy for your Christmas celebration, this is your recipe. You will have these coconut truffles mixed up and ready to serve in no time. For variety, add a toasted almond to the top of a few of the truffles.
Coconut Truffles
Author:
Amye Melton
Ingredients
- 3 c. sweetened, shredded coconut
- ½ c. powdered sugar
- ½ c. Eagle Brand sweetened condensed milk
- ¼ c. coconut oil, melted
- 1½ to 2 c. chocolate chips, melted (I prefer Ghirardelli 60% Bittersweet Chocolate)
Instructions
- In a large bowl, combine coconut, powdered sugar, sweetened condensed milk, and melted coconut oil. Mix with a wooden spoon until combined. Using a small scoop, scoop out 1-2 tsp. of the coconut mixture and roll into balls. Place on a parchment paper lined baking sheet. Freeze at least 30 minutes.
- Place chocolate chips in a large glass bowl. Place in microwave for 1 minutes on high. Stir. Continue heating and stirring every 10 to 20 seconds until the chips are completely smooth and melted.
- Remove the coconut balls from the freezer and immediately dip into the melted chocolate. Place back on the lined baking pan and refrigerate until firm.
- Remove from pan and store in an airtight container in the refrigerator. Let stand at room temperature about 10 to 15 minutes before serving.