Coconut Snowball Truffles Recipe
Introduction
Coconut Snowball Truffles are a delightful treat that combines creamy sweetness with a tropical twist. These no-bake truffles are easy to make and perfect for satisfying your sweet tooth or sharing at gatherings.
Ingredients
- 1 ½ cups (150 g) sweetened shredded coconut
- ½ cup (120 ml) sweetened condensed milk
- 1 tsp vanilla extract (or coconut extract for a stronger flavor)
- 1 tbsp unsalted butter, softened
- Pinch of salt
- 8 oz (225 g) white chocolate chips or white candy melts
- ½ cup (50 g) shredded coconut (for rolling)
Instructions
- Step 1: In a bowl, combine the shredded coconut, sweetened condensed milk, softened butter, vanilla extract, and a pinch of salt. Mix well until the mixture forms a sticky dough. Cover the bowl and chill it in the refrigerator for 20–30 minutes to firm up.
- Step 2: Using a small cookie scoop or spoon, portion about 1 tablespoon of the chilled mixture and roll it into a ball. Place each ball on a baking sheet lined with parchment paper. Freeze the balls for 15–20 minutes to help them hold their shape during dipping.
- Step 3: Melt the white chocolate chips or candy melts in a microwave-safe bowl in 20-second intervals, stirring until smooth. Using a fork or skewer, dip each chilled coconut ball into the melted chocolate, making sure it is coated evenly. Gently tap off any excess chocolate and place the coated truffle back on the parchment paper.
- Step 4: Immediately roll each coated truffle in the additional shredded coconut before the chocolate sets. Allow them to set completely at room temperature or refrigerate for about 10 minutes to firm up.
Tips & Variations
- For extra flavor, try using coconut extract instead of vanilla extract.
- Use dark or milk chocolate instead of white chocolate for a different taste.
- If you prefer a crunch, toast the shredded coconut before mixing it in or rolling the truffles.
- Store truffles in an airtight container in the fridge to keep them fresh longer.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for a few minutes to soften slightly. They can also be frozen for up to one month; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsweetened shredded coconut?
Yes, but keep in mind the truffles will be less sweet. You may want to add a bit more sweetened condensed milk or a touch of sugar to taste.
Do these truffles need to be refrigerated?
Yes, refrigerating helps them stay firm and fresh. If left at room temperature for too long, they may soften and lose their shape.
Print
Coconut Snowball Truffles Recipe
- Total Time: 50 minutes
- Yield: Approximately 20 truffles 1x
- Diet: Vegetarian
Description
These Coconut Snowball Truffles are easy-to-make, creamy coconut treats coated in smooth white chocolate and extra shredded coconut. Perfect as no-bake bite-sized desserts for any occasion, they combine sweetened coconut, condensed milk, and vanilla for a luscious texture and flavor.
Ingredients
Coconut Mixture
- 1 ½ cups (150 g) sweetened shredded coconut
- ½ cup (120 ml) sweetened condensed milk
- 1 tsp vanilla extract (or coconut extract for stronger flavor)
- 1 tbsp unsalted butter, softened
- Pinch of salt
Coating
- 8 oz (225 g) white chocolate chips or white candy melts
- ½ cup (50 g) shredded coconut (for rolling)
Instructions
- Prepare the coconut mixture: In a bowl, combine the sweetened shredded coconut, sweetened condensed milk, softened butter, vanilla extract, and a pinch of salt. Mix thoroughly until you achieve a sticky dough-like texture. Cover the bowl and chill it in the refrigerator for 20 to 30 minutes to allow the mixture to firm up.
- Form the truffle balls: Using a small cookie scoop or spoon, portion out about 1 tablespoon of the chilled mixture. Roll each portion between your palms to form smooth balls. Place these balls onto a parchment-lined baking sheet. Freeze the balls for 15 to 20 minutes to help them maintain their shape during the dipping process.
- Melt the white chocolate: Place the white chocolate chips or candy melts in a microwave-safe bowl. Heat in 20-second increments, stirring between each interval, until the chocolate is completely melted and smooth.
- Dip and coat the truffles: Using a fork or skewer, dip each chilled coconut ball into the melted white chocolate, ensuring an even coating. Gently tap off any excess chocolate before placing the coated truffle back onto the parchment paper.
- Roll in shredded coconut and set: Immediately roll the chocolate-coated truffles in the additional shredded coconut before the chocolate sets. Allow the truffles to set fully at room temperature or refrigerate for about 10 minutes to firm up completely before serving.
Notes
- For stronger coconut flavor, use coconut extract instead of vanilla extract.
- Freezing the balls before dipping helps maintain their shape and makes dipping easier.
- Store truffles in an airtight container in the refrigerator for up to one week.
- White candy melts can be used if white chocolate chips are not available.
- Ensure the chocolate is not overheated to avoid burning or seizing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: coconut truffles, no bake dessert, white chocolate truffles, easy coconut sweets, holiday treats
