Description
Chocolate Cherry Coconut Truffles are more than just a dessert; they are a delightful experience that combines flavors and textures in each bite.
Ingredients
Scale
- 1 cup shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon almond extract
- 15 maraschino cherries, drained and patted dry
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons coconut oil (or vegetable oil)
- 1/4 cup finely chopped pecans (optional for topping)
Instructions
- Begin by mixing the shredded coconut, sweetened condensed milk, and almond extract in a medium mixing bowl. Stir these ingredients together until the mixture reaches a thick and sticky consistency.
- Take approximately one tablespoon of the coconut mixture and press it into a flat disc in your palm. Place a maraschino cherry in the center of this disc and gently fold the coconut around it, carefully sealing the cherry inside.
- Once all the truffles are assembled, place them onto a parchment-lined baking sheet. Pop the tray into the freezer for about 15 minutes.
- While the truffles are chilling, you can melt the chocolate. In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Heat them together in the microwave in 20-second intervals, stirring in between.
- Once the truffles are firm and your chocolate is ready, take each chilled truffle and dip it into the melted chocolate using a fork.
- Allow the chocolate coating to set at room temperature for an hour, or expedite the process by placing the truffles back in the refrigerator.
Notes
Ensure the cherries are completely drained and dried before wrapping them in the coconut mixture. This helps prevent the truffles from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per truffle
- Sodium: 80 mg
- Protein: 2 g