TOASTED COCONUT TRUFFLES
Meet the Cook: "Ooh" and "Mmmm" are common comments when folks taste these delectable bites. Toasted coconut in the coating makes the truffles especially tempting. I always include them in my Christmas packages and gift containers, and my husband thinks they are just fabulous. He is a full-time agronomist, plus we grain farm with my father. Our children are 6, 4 and 2. -Beth Nagel, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 220 calories, Fat 13g fat (9g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED COCONUT AND CARAMEL TRUFFLES
Make these Toasted Coconut & Caramel Truffles for your next party or big family dinner. Impress guests with delicious Toasted Coconut & Caramel Truffles.
Provided by My Food and Family
Categories Home
Time 20m
Yield 22 servings, 2 truffles each
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after 1 min. Pour over coconut in separate bowl; mix lightly. Cool 5 min.
- Cover baking sheet with parchment. Roll coconut mixture into 44 balls, using about 1 tsp. coconut mixture for each ball. Place in single layer on prepared baking sheet.
- Dip bottom half of each ball into melted chocolate; return, dipped side down, to baking sheet. Drizzle with remaining melted chocolate. Refrigerate 10 min. or until chocolate is firm.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 14 g, Protein 1 g
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.
TOASTED COCONUT-GOLDEN OREO COOKIE BALLS (TRUFFLES)
Make and share this Toasted Coconut-Golden Oreo Cookie Balls (Truffles) recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h30m
Yield 3 1/2 dozen
Number Of Ingredients 4
Steps:
- Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
- Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
- Refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 1479.7, Fat 97.8, SaturatedFat 59, Cholesterol 91.8, Sodium 838.2, Carbohydrate 143.1, Fiber 9.1, Sugar 105.2, Protein 18
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- Heat the coconut milk in a small saucepan over medium low heat, stirring occasionally. Heat until the coconut milk comes to a simmer. Pour the hot coconut milk over the chocolate chips and let sit for 3-5 minutes. Stir the chocolate and coconut milk until the chocolate is completely melted. Stir in the coffee and coconut extract. Let the truffle mixture cool to room temperature.
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- When the chocolate is thoroughly chilled, line a baking sheet with wax paper (or parchment) and scoop the truffles 1 tablespoon at a time, roll into balls and roll in the toasted coconut. Place on the prepared sheet and refrigerate until ready to serve.
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