Chocolate Coconut Cream Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 cups Milk chocolate chips
  • 1/2 cup Powdered sugar

• Nuts & Seeds

  • 3 cups Coconut, sweetened

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Condensed milk, sweetened

Found on sugarapron.com

Ingredients

• 3 cups sweetened, shredded coconut
• 1/2 cup powdered sugar
• 1/2 cup sweetened condensed milk
• 1/4 cup butter, melted
• 2 cups milk chocolate chips, melted

Directions

• In a large bowl, combine coconut, powdered sugar, sweetened condensed milk, and melted butter. Mix well. Use a 1 oz ice cream style scoop to scoop balls on parchment paper. (You could use hands and roll between palms into teaspoon-sized (or a little larger)
• Place balls in the freezer for an hour or two until hardened.
• In the top of a double boiler or microwave, melt the 3/4 of milk chocolate chips.
• Dip each frozen coconut ball into the melted chocolate and shake off excess chocolate.
• Place the dipped truffles on the sheet into the refrigerator or freezer for 15 minutes or until the chocolate is set.
• Melt the remaining chocolate chips according to package directions.
• Place in a small baggie and cut a small hole in one corner.
• Carefully drizzle chocolate over truffles.
• Sprinkle with shredded coconut (optional)