Coconut Cream Truffles

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!

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.

Coconut Cream Truffles

4.87 from 22 votes

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.

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Yield 20 truffles

Serving Size 1 truffle

Cook ModePrevent your screen from going dark

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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

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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 Video

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

Course Dessert

Cuisine American

Author Dorothy Kern

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