Chocolate Coconut Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Milk chocolate chips
  • 1 cup Powdered sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut
  • 1 1/4 tsp Coconut extract

• Dairy

  • 4 oz Cream cheese

Found on yourcupofcake.com

Ingredients

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup milk chocolate chips
• ½ teaspoon vanilla extract
• 1 ¼ teaspoon coconut extract
• ½ cup shredded coconut

Directions

• 1. Beat cream cheese and powdered sugar until smooth. Scrape down bowl as necessary.
• 2. Melt chocolate chips in the microwave or using a double boiler.
• 3. Mix melted chocolate into cream mixture until smooth and white streaks are gone.
• 4. Add vanilla and coconut extract, mix again.
• 5. Place in a Tupperware and refrigerate until able to scoop (15 minutes).
• 6. Toast Coconut: Place coconut on a cookie sheet and bake for 5-7 minutes on 200 degrees until it starts to turn golden brown. Let cool, then put in a ziplock bag and crush using a rolling pin. (smaller pieces stick better to the truffles,)
• 7. Scoop into small balls (1 ½ tablespoon size).
• 8. Place in freezer for 30 minutes, then remove and roll into balls using your hands.
• 9. Roll chocolate balls in toasted coconut and place in mini cupcake liners.