MOROCCAN COCONUT TRUFFLES
These melt-in-your-mouth truffles are easy and quick to make -- the recipe uses only 3 ingredients! The time listed as cooking time is actually the time needed for refrigeration.
Provided by TasteTester
Categories Lunch/Snacks
Time 4h20m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
- With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
- Gently roll in a bowl of coconut to coat.
- Place in the refrigerator for at least 4 hours. These are served cold.
Nutrition Facts : Calories 208.5, Fat 9.8, SaturatedFat 8, Cholesterol 11.2, Sodium 97.3, Carbohydrate 28.3, Fiber 0.9, Sugar 27.3, Protein 3.3
COCONUT TRUFFLES
This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.
Provided by Food Network
Time 45m
Yield 16 truffles
Number Of Ingredients 7
Steps:
- Line a baking sheet with wax paper or parchment.
- Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
- Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
- Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
- Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
- Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
COCONUT TRUFFLES
With the addition of coconut oil and a topping of sweetened shredded coconut, our Classic Truffles are transformed into a tropical-flavored treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Spread shredded coconut ona rimmed baking sheet, and transfer tooven. Heat until coconut is dry but without any color, about 15 minutes, stirringoccasionally. Cool completely; chop veryfinely, and set aside in a small bowl.
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in 4 teaspoons coconut oil.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved coconut. With yourclean hand, cover truffle with the coconut. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
PINK COCONUT TRUFFLES
These are very pretty truffles that would look pretty on a dessert tray and would be great as a valentine gift. Cook time includes chill time.
Provided by cookiedog
Categories Candy
Time 2h55m
Yield 35 truffles
Number Of Ingredients 8
Steps:
- In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100% power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth.
- Stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1 1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes.
- Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate.
- Let truffles stand at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 98.2, Fat 9.2, SaturatedFat 6.2, Cholesterol 8.3, Sodium 27.6, Carbohydrate 5.8, Fiber 1.6, Sugar 3.1, Protein 1.4
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