Print Recipe

Coconut Cream Truffles



  • 1/2 cup heavy cream
  • 1/2 cup flaked coconut
  • 1/2 pound white chocolate, shopped
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon coconut extract
  • Confectioners' sugar


  1. Heat cream and coconut to a simmer. Remove from heat, stir in chocolate, then let sit for 5 minutes.
  2. Add butter and extract, stirring until smooth.
  3.  Cover and chill for 3 hours.
  4. Drop with a teaspoon onto wax paper. Roll into balls, then roll in coconut.
  5. Cover and chill for at least 2 hours.

Yield: about 24

These can be stored for up to two weeks.


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