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White Chocolate Coconut Truffles

Decadent no-bake coconut bites held together with condensed milk, dipped in a crisp white chocolate shell, and drizzled with dark chocolate.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour
Servings: 20 truffles
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Coconut Center
  • 3 cups shredded coconut sweetened
  • 0.75 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 pinch salt
Coating
  • 12 oz white chocolate melting wafers or chopped bar
  • 1 tsp coconut oil optional, for thinning chocolate
  • 2 oz dark chocolate melted, for drizzle

Equipment

  • Mixing Bowl
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls

Method
 

  1. In a large bowl, combine shredded coconut, condensed milk, vanilla extract, and salt. Mix until sticky and combined.
  2. Using a small cookie scoop or spoon, portion the mixture and roll into 1-inch balls.
  3. Place the balls on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.
  4. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  5. Remove balls from freezer. Dip each ball into the white chocolate, using a fork to roll and coat. Tap off excess.
  6. Return the coated truffle to the parchment paper. Repeat with remaining balls.
  7. Melt the dark chocolate and transfer to a small piping bag or zip-top bag with the corner snipped.
  8. Drizzle the dark chocolate over the set truffles. Let set completely before serving.

Notes

If the coconut mixture is too dry to hold its shape, add a teaspoon more condensed milk. Store in the refrigerator for the best texture.