Toasted Coconut Truffles

7 ingredients
5 steps

Ingredients

  • 4 cups (24 ounces) semisweet chocolate chips
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 3/4 cup sweetened condensed milk
  • 3 teaspoons vanilla extract
  • 2 teaspoons water
  • 1 pound white candy coating, coarsely chopped
  • 2 tablespoons sweetened shredded coconut, finely chopped and toasted

Directions

  1. 1
    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.
  2. 2
    Shape into 1-in. balls and place on waxed paper-lined
  3. 3
    . Loosely cover and refrigerate for 1-2 hours or until firm.
  4. 4
    In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined
  5. 5
    . Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

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