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Coconut Truffles

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  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 32
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All you need are chocolate chips, condensed milk, coconut extract and shredded coconut to make these tasty, no-bake holiday treats.
By Deborah Harroun
Updated Sep 4, 2012
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  • 3 cups semisweet chocolate chips (18 oz)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons coconut extract
  • 1 cup sweetened shredded coconut


  • 1
    In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
  • 2
    Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
  • 3
    If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the truffle mixture gets too soft to form into balls, place back in refrigerator for an additional 30 minutes to harden.
  • tip 2
    Change up the flavors with different extracts or by rolling in cocoa, sprinkles or crushed nuts.


Nutrition Facts are not available for this recipe
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