Recipe for cooking toasted coconut truffles

Desserts to Go with Coffee and Tea :: Truffles

Toasted Coconut Truffles

4 c. (24 oz.) semisweet chocolate chips
8 oz. cream cheese, softened and cubed
3/4 c. sweetened condensed milk
3 tsp. vanilla extract or flavoring
2 tsp. water
1 lb. white candy coating
2 Tbsp. flaked coconut, finely chopped and toasted

In a microwave or heavy saucepan, melt chocolate chips. Add the cream cheese, milk, vanilla extract or flavoring and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1 1/2 hours.

Shape into 1-in. balls and place on wax paper-lined baking sheets. Loosely cover and refrigerate for 1 to 2 hours or until firm.

In a microwave or heavy saucepan, melt candy coating, stirring often. Dip balls in coating; place on wax paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 mins.. Store in the refrigerator in an airtight container.

Makes approximately about 5 1/2 dozen.