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Coconut Truffles

These chocolate-covered coconut truffles can be flavored with a variety of extracts with delicious results. Making candy is a favorite pastime of mine. —Janelle Johnson, Muncy, Pennsylvania
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    about 9 dozen


  • 1-1/2 cups butter, cubed
  • 6 cups confectioners' sugar
  • 3/4 cup heavy whipping cream
  • 6 cups sweetened shredded coconut
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon cherry extract
  • 2 pounds milk chocolate candy coating, melted
  • 1/2 cup ground almonds
  • 4 ounces white candy coating, melted
  • Red and green candy coating disks, melted


  • In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle.
  • Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.
  • Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden.
  • Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.
Editor's Note: Colored candy coating disks can be obtained by mail from Wilson Industries inc., 2240 W. 75th St., Woodridge IL 60517. To order, call 1800/794-5866 (fax 1-888/824-9520). Or visit their Web site at In Canada, contact Wilton Industries, Canada LTd,. 98 Carrier Dr., Etobicoke ON Canada M9W 5R1. Phone 1-416/679-0798.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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