Coconut Cream Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 6 oz Chocolate candy melts or semi-sweet baking chocolate
  • 1 1/2 cups Powdered sugar
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut
  • 1/2 tsp Coconut extract
  • 2 tbsp Cream of coconut

• Dairy

  • 1/4 cup Butter

Found on crazyforcrust.com

Description

Ingredients

• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons cream of coconut (I used Coco Real Brand)
• Pinch salt
• 1 1/2 cups powdered sugar
• 1 cup shredded coconut
• 6-8 ounces chocolate candy melts or semi-sweet baking chocolate

Directions

• Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut. Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil and chill overnight, if needed. When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired. Chill until set, store in refrigerator. Best served at room temperature.