3 Ingredient Coconut Truffles are scrumptious and easy to make chocolate covered coconut balls made with shredded coconut, condensed milk, and chocolate chips. This is a great bite-size no-bake dessert recipe for the holiday season!
When I was a child, my favorite treat was a Bounty candy; similar to the well-known brand Almond Joy, but without the almonds inside. Simply, these are chocolate covered candies with a coconut filling.
I think these coconut truffles bite-size treats are a great addition to any holiday party. You can make it together with my other favorite Chocolate Bourbon Truffles covered with crunchy toasted hazelnuts crumbs.
History of Chocolate Truffles
Original truffles were made with chocolate ganache and covered with cocoa. They received their name because of their appearance, which resembles a truffle fungus.
According to legend, these delicate chocolate ganache candies were a creation from a famous French chef, Auguste Escoffier. One day, sometime in the 1920s, he was working on a pastry cream, when an accident happened. Instead of pouring hot cream into a bowl with beaten eggs and sugar, he accidently poured it into the bowl with chocolate chunks. After chocolate and cream mixed together and hardened, he noticed that the mixture got a paste-like texture and was easy to work with. This culinary master then decided to roll small balls out of this mixture and cover them with cocoa. After they were done, he was surprised by their resemblance with truffle fungus, which grows in French Perigord region, and also the Piedmont area in Italy.
Today, truffles have many shapes and flavors. When you go to the store, you might find assorted crèmes covered with chocolate right next to chocolate ganache covered with cocoa powder. Here, in the United States, both of them would be called truffles. However, some French foodies might argue with you about the names of these chocolate treats.
How to make it
In a mixing bowl, mix together 3 cups shredded coconut and ½ cup condensed milk.
Then, using a 1 tbsp cookie scoop or a regular spoon, scoop the mixture and roll it into the balls. Transfer to a baking sheet with parchment paper and refrigerate for 30 minutes to 1 hour.
Melt 12 oz chocolate chips. Dip the coconut balls into the melted chocolate and place them back on a baking sheet with parchment paper.
Sprinkle the tops with a little bit of shredded coconut and refrigerate again for about 30 minutes or until the chocolate it set.
Tips for Best Results
- Refrigeration. I always refrigerate the coconut balls before dipping them into the melted chocolate. If you skip this step, yous truffles might be too soft and fall part.
- Condensed milk. Depending on what type of the shredded coconut you are using (sweetened, unsweetened, what brand), you might need to use more or less condensed milk. You want the coconut to absorb the liquid and be soft, but at the same time, make sure it’s not too soggy and holds the shape.
Options and Substitutions
- Coconut. I like to use unsweetened coconut flakes in this recipe, but you can easily substitute it with sweetened coconut. If you do so, you might just use a bit less of condensed milk, to they won’t be too soggy.
- Chocolate. Both, chocolate chips or regular chocolate will work in this recipe. Melted chocolate chips will create a bit thicker shell, while regular melted chocolate will provide a thinner shell for the truffles.
- Nuts. If you want to make these truffles to be more like Raffaello candies, you can add hazelnuts or almonds inside the coconut balls.
Frequently Asked Questions
You can refrigerate it in an air-tight container for about a week.
Evaporated milk is condensed milk, but without added sugar. This means that you can substitute it and add some additional sweetener. Although, to me, it doesn’t taste the same and I always prefer to use condensed milk in this recipe.
First, it’s important to refrigerate the coconut balls to firm them up, so they don’t fall apart. Then, melt the chocolate or chocolate chips in a microwave or over a double bath, stirring frequently. Put a coconut ball in melted chocolate, and using a fork, roll the ball around, so it gets covers with chocolate on all sides. Then lift it up with a fork and slightly shake to remove the excess chocolate. Transfer to a parchment paper and repeat the same steps with the rest of the coconut balls.
MORE DESSERT RECIPES YOU MIGHT LIKE:
- No-Bake Brownie Bites
- One Bowl Brownies
- Chocolate Chunk Cookies
- Donut Cookies
- Energy Bites with Dates
- Snickerdoodles
- Kahlua Cupcakes
- Mini Cheesecakes with Blueberry Sauce
- Chocolate Bourbon Truffles
Coconut Truffles
Ingredients
- 3 cups coconut flakes (sweetened or unsweetened)
- ½ cup condensed milk
- 12 ounces semi-sweet chocolate chips melted
- 2 tablespoons unsweetened shredded coconut to sprinkle on top ((optional))
Instructions
- In a mixing bowl, mix together 3 cups shredded coconut and ½ cup condensed milk.
- Then, using a 1 tbsp cookie scoop or a regular spoon, scoop the mixture and roll it into the balls. Transfer to a baking sheet with parchment paper and refrigerate for 30 minutes to 1 hour.
- Melt 12 oz chocolate chips. Dip the coconut balls into the melted chocolate and place them back on a baking sheet with parchment paper.
- Sprinkle the tops with a little bit of shredded coconut and refrigerate again for about 30 minutes or until the chocolate it set.
Video
Notes
- Refrigeration. I always refrigerate the coconut balls before dipping them into the melted chocolate. If you skip this step, yous truffles might be too soft and fall part.
- Condensed milk. Depending on what type of the shredded coconut you are using (sweetened, unsweetened, what brand), you might need to use more or less condensed milk. You want the coconut to absorb the liquid and be soft, but at the same time, make sure it’s not too soggy and holds the shape.
- Coconut. I like to use unsweetened coconut flakes in this recipe, but you can easily substitute it with sweetened coconut. If you do so, you might just use a bit less of condensed milk, to they won’t be too soggy.
- Chocolate. Both, chocolate chips or regular chocolate will work in this recipe. Melted chocolate chips will create a bit thicker shell, while regular melted chocolate will provide a thinner shell for the truffles.
- Nuts. If you want to make these truffles to be more like Raffaello candies, you can add hazelnuts or almonds inside the coconut balls.
- How to store? You can refrigerate it in an air-tight container for about a week.
Nutrition
Update Notes: This post was originally published in 2017, but was republished with new photos, step by step instructions, tips, and FAQs in December of 2021.
Ive made similar and i dont use sweetened coconut if i am using sweetened condensed milk. Its totally not necessary. Use unsweetened coconut!
Can I use evaporated milk instead and add maple syrup? These look awesome, excited to try these for my Christmas Party
Hi Jessica! You can substitute this ingredient, but the flavor won’t be the same.
Do these need to be refrigerated? Thx
Hi Kay! Yes, they need to be refrigerated.
I believe this should be ammended to say “sweetened” condensed milk to avoid confusion.
Just wondering what would be the best way to store these and how long do they keep?
I’m also wondering this. Can I freeze them?
You like to keep them in an air tight container. You can refrigerate them for up to a week, though, they will be gone much sooner 😉
I love coconut! These truffles look perfect for V-Day. I’m definitely going to make a batch for a date night in.
Thank you, Jordan! I am sure your date will love them!)
These look incredible. I can’t wait to try your recipe!
Thank you, Sara)
These are so delicious – I just made something very similar, only with unsweetened coconut, and they were probably my favorite thing I made this holiday season!
Thank you, Monica! I saw your coconut truffles too, they look so adorable!
Bounty Bars are one of my favorite candy bars of all time so I know I’m going to love these easy truffles! Coconut & chocolate just go so well together!!
Thank you, Amy! I am sure you will like them 😉
Love the combination of milk chocolate and coconut! What a great alternative treat to have around during the holidays!
Thank you, Lauren!
I love coconut – these look so good! Perfect alternative to more cookies on the cookie tray.
Thank you, Julie!
Love that these are so easy to make. Great for the holiday season!
Thank you, Kathryn)
These look amazing and I can SO appreciate only 3 ingredients!! Love coconut! This recipe is perfect for the holiday season!!
Thank you, Amanda) These coconut truffles will be a perfect touch for the holidays!)
I saw those pretty truffles the other day on pinterest and I had to save it of course for later! I love the coconut flavor combined with chocolate.
Thank you, Helene)
I love simple recipes like this and it looks so tasty! The truffle story was very interesting. Thanks for sharing!
Thank you, Analida!
This recipe reminds me of something I made forever ago at primary school! I think we mixed together condensed milk and shredded coconut into “snowballs”. I bet the chocolate coating makes them so, so much better.
Thank you, Nicola! Yes, the chocolate gives an additional touch to these scrumptious coconut balls 😉
This is such a great recipe to give as a gift! I would love to receive a package of truffles.
Thank you, Abby)
Chocolate and coconut are two of my favorites! This recipe looks so simple to create- thanks for sharing!
Thank you, Jessica!
Chocolate and coconut make the perfect pair….and these little treats are perfect for the holiday season. Fun to give and receive.
Thank you, Gloria 😉
Couldn’t you use dark chocolate just the same?
Hi Caro!
Sure, you can use any chocolate you like! Dark chocolate will taste great with this truffles. I put semi-sweet chocolate in this recipe just because it is my favorite.
Let me know how you liked it!