Coconut Truffles

Name: Coconut Truffles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups coconut flakes ((sweetened or unsweetened)); 1/2 cup condensed milk; 12 ounces semi-sweet chocolate chips (melted); 2 tablespoons unsweetened shredded coconut (to sprinkle on top ((optional)))

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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!

Coconut Truffles, topped with shredded coconut.

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.

Chocolate chips, condenced milk, and shredded coconut in separate bowls.

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.

Process photos of mixing shredded coconut and condenced milk.

Melt 12 oz chocolate chips. Dip the coconut balls into the melted chocolate and place them back on a baking sheet with parchment paper.

Process photos of dipping coconut truffles into melted chocolate.

Sprinkle the tops with a little bit of shredded coconut and refrigerate again for about 30 minutes or until the chocolate it set.

Coconut Truffles before and after covered with chocolate.

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

How to store?

You can refrigerate it in an air-tight container for about a week.

Can I use evaporated milk instead of condensed milk?

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.

How to dip truffles into melted chocolate?

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
Donut Cookies
Energy Bites with Dates
Snickerdoodles
Kahlua Cupcakes
Mini Cheesecakes with Blueberry Sauce
Chocolate Bourbon Truffles
Chocolate Covered Dates

Print Recipe

3.67 from 3 votes

Coconut Truffles

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: coconut truffles

Calories: 207kcal

Author: Veronika Grove

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

Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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.