Coconut Truffles

  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 32


cups semisweet chocolate chips (18 oz)
can (14 oz) sweetened condensed milk (not evaporated)
teaspoons coconut extract
cup sweetened shredded coconut


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  • 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.



Expert Tips

If the truffle mixture gets too soft to form into balls, place back in refrigerator for an additional 30 minutes to harden.

Change up the flavors with different extracts or by rolling in cocoa, sprinkles or crushed nuts.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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