Print Recipe

Toasted Coconut Truffles

RG

Ingredients

  • 4 cups (24 ounces) semisweet chocolate chips
  • 8 ounces cream cheese, softened and cubed
  • 3/4 cup sweetened condensed milk
  • 3 teaspoons vanilla extract
  • 2 teaspoons water
  • 1 pound white candy coating
  • 2 tablespoons flaked coconut, finely chopped and toasted
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.

Instructions

  1. In a microwave or heavy saucepan, melt chocolate chips.
  2. Add the cream cheese, milk, vanilla extract and water; beat with a hand mixer until blended.
  3. Cover and refrigerate until easy to handle, about 1 1/2 hours.
  4. Shape into 1-inch balls and place on wax paper-lined baking sheets. Loosely cover and refrigerate for 1 to 2 hours or until firm.
  5. In a microwave or heavy saucepan, melt candy coating, stirring often.
  6. Dip balls into coating; place on wax paper-lined baking sheets. Sprinkle with coconut.
  7. Refrigerate until firm, about 15 minutes.
  8. Store in the refrigerator in an airtight container.

Yield: about 5 1/2 dozen




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.