Description
Delicious coconut almond truffles made with shredded coconut, white chocolate, and almonds.
Ingredients
Scale
- 2 1/2 cups unsweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 cup white chocolate chips or chopped white chocolate
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 24 whole almonds
- 1/2 cup shredded coconut for coating
Instructions
- Toast the almonds at 350°F (175°C) for 7–10 minutes until fragrant, then let them cool.
- In a large bowl, mix 2 cups shredded coconut, sweetened condensed milk, melted white chocolate, vanilla extract, and salt until combined.
- Chill the mixture for 30–40 minutes in the refrigerator or 15–20 minutes in the freezer.
- Scoop about a tablespoon of mixture, flatten slightly, place an almond in the center, and roll into a ball.
- Roll each ball in the reserved 1/2 cup shredded coconut until fully coated.
- Place truffles on a parchment-lined tray and refrigerate for at least 1 hour before serving.
Notes
- Make sure the almonds are thoroughly toasted for better flavor.
- You can substitute the white chocolate with dark chocolate if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg