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If you love coconut then Coconut Truffles are going to be a favorite! These are easy homemade truffles with a coconut buttercream-like filling and chocolate coating. They’re perfect for holidays or just because you’re a coconut lover!
Coconut Filled Chocolate Truffles
This recipe originated because I was in love with the Hershey’s Coconut Cream Kisses they had years ago – remember those? They discontinued them so I had to make my own – and these are even better!
Why you’ll love this recipe
- More coconut to chocolate ratio – the more coconut the better!
- These are really simple to make.
- They keep for at least a week on the counter and 2 weeks in the refrigerator, making them a great holiday dessert recipe.
What are Coconut Balls made of?
- Sweetened Shredded Coconut – this is also called Angel Flake and is sold in the baking aisle.
- Coconut Cream – This is a creamy sweetened coconut mixer you can find in the alcohol section. There is no alcohol in it (it’s used as a mixer in drinks like Piña Coladas) and it adds a ton of coconut flavor.
- Extract – I add vanilla extract and coconut extract to add even more coconut flavor.
- Chocolate Melts – These are what I coat the truffles with. I like using Ghiradelli melting wafers or Candiqik, but you can also use semi-sweet baking chocolate. Be sure to follow the package directions when melting chocolate.
How to make Coconut Truffles
- Add butter, powdered sugar and salt to a large bowl and mix until crumbly. Add extracts and 2 tablespoons coconut cream, mixing until thick and smooth, adding up to 2 additional tablespoons of cream of coconut.
- Drop tablespoon sized balls on a wax paper or parchment paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour in the refrigerator or 30 minutes in the freezer before dipping. You can wrap the baking sheet with plastic wrap and chill overnight, if needed.
- When ready to dip, melt candy melts according to package directions. Dip each ball into the melted chocolate, tapping off the excess, and place on a new cookie sheet lined with wax paper. Sprinkle with sprinkles or toasted coconut, if desired.
- Chill until set, store in refrigerator. Best served at room temperature.
Expert Tips
- Which mixer you use matters: If you’re using a stand mixer it might come together with just 2-3 tablespoons of coconut cream. If you’re using a hand mixer you might need up to 4 tablespoons because a hand mixer isn’t as powerful.
- Learn how to dip candy and truffles without crying (pro tip: use a griddle!)
- If your truffles start to get soft, pop them in the freezer for a few minutes before continuing. I like to remove about 4 truffles from the refrigerator at a time to dip so they don’t get soft.
- Store chocolate truffles in an airtight container in the refrigerator for up to 2 weeks.
FAQs
Are coconut balls gluten free?
These are gluten free as long as you make sure your powdered sugar is gluten free.
Can you freeze truffles?
You can freeze these truffles but know the chocolate might look a little cloudy upon defrosting.
Do these coconut truffles have creamy centers?
The center of these is creamy almost like buttercream but with a chewy texture from the coconut.
Coconut Cream Truffles
These are the perfect coconut truffle: a creamy center filled with coconut flavor and shredded coconut, all surrounded by chocolate. When you can’t find your favorite coconut cream candies at the store, these are the perfect stand-in.
Recipe Video
Prep Time 30 minutes
Chill Time 1 hour
Ingredients
- ¼ cup (57g) butter , softened
- 1 ½ cups (170g) powdered sugar
- Pinch salt (see note)
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 3-4 tablespoons cream of coconut (i.e. Coco Real, see note)
- 1 cup shredded coconut
- 8 ounces chocolate candy melts (see note)
- Toasted Coconut , optional, for topping
Instructions
- Beat butter with a hand mixer until smooth. Mix in powdered sugar and salt and mix until crumbly.
- Add extracts and 2 tablespoons coconut cream, mixing until thick and smooth, adding up to 2 additional tablespoons of cream of coconut. If you're using a stand mixer it might come together with 2-3 tablespoons. If you're using a hand mixer you might need up to 4 tablespoons. Stir in coconut.
- Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour in the refrigerator or 30 minutes in the freezer before dipping. You can wrap the cookie sheet plastic wrap and chill overnight, if needed.
- When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired.
- Chill until set, store in refrigerator. Best served at room temperature.
Recipe Notes
- Butter and salt – If using salted butter, use a pinch of salt. If using unsalted butter, add 1/8 teaspoon.
- Cream of Coconut – I used CocoReal brand, found in the mixer aisle (near the alcohol). You can also get the can of cream of coconut (found in the same place) but be sure to shake it.
- Chocolate – I like using Ghiradelli candy melts (found in the baking aisle). They come in milk, dark, or white chocolate flavor. You can also use almond bark or Candiqik or baking chocolate bars.
- Top with a drizzle of leftover chocolate or some toasted coconut for garnish.
- Which mixer you use matters: If you’re using a stand mixer it might come together with just 2-3 tablespoons of coconut cream. If you’re using a hand mixer you might need up to 4 tablespoons because a hand mixer isn’t as powerful.
- If your truffles start to get soft, pop them in the freezer for a few minutes before continuing. I like to remove about 4 truffles from the refrigerator at a time to dip so they don’t get soft.
- Store chocolate truffles in an airtight container in the refrigerator for up to 2 weeks.
Recipe Nutrition
Serving: 1truffle | Calories: 116kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
This recipe is great!! I have a question, do you think these could be stored in a freezer for a few weeks prior to dipping?
I’ve frozen them with success – just know the chocolate may cloud a bit when thawing (it’s random, probably depends on the chocolate). If that happens you can always drizzle a little melted chocolate on top 🙂
I love this recipe!! Is it possible to substitute the butter with cocoa butter?
I have never tried that – I’ve never baked with actual cocoa butter.
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