I know that Valentine’s Day was last week, but I figured we didn’t have enough chocolate or candy, so I’ve decided that I would load you up with more this week. I mean it’s not like you ate your entire heart-shaped box of chocolates in one sitting, right? And I’ve never heard anyone say “I’m tired of chocolate”. That would be blasphemy!
And since we are in the doldrums of winter and eating coconut mentally transports me to a beach, I thought this was a fitting time to share this recipe. Do you know what I mean about being transported to the beach when you eat coconut? Maybe I rubbed too much Hawaiian Tropic on myself as a child, but anytime I smell coconut, it is suddenly easy for me to relax and picture my feet in the sand and a frosty cocktail in my hand. Anyway, back to the sweets. If you are a fan of Mounds Bars, these truffles will be right up your alley. The best part is, they are no-bake and so you can have them made and dipped in chocolate in no time.
Chocolate-covered Coconut Truffles
Keywords: no-bake dessert chocolate coconut candy
- 3 cups sweetened, shredded coconut
- 1/2 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup coconut oil, melted (could also use butter)
- 2 cups milk chocolate chips, melted
In a medium bowl, combine coconut and powdered sugar. Add sweetened condensed milk and melted coconut oil (or butter) and stir to combine.
Roll 1 1/2 tsp of mixture between your hands to form balls and place rolled balls onto baking sheet.
Place baking sheet into the freezer for 30 minutes.
Dip chilled balls into melted chocolate and place them onto the baking sheet again. Place the dipped truffles on the sheet into the refrigerator or freezer for 15 minutes or until the chocolate is set.
Recipe from How Sweet It Is
combine powdered sugar and coconut
add sweetened condensed milk and melted coconut oil and stir to combine
roll into balls, freeze and dip in melted chocolate