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Toasted Coconut Truffles



  • 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
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  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


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