Toasted Coconut Truffles

By misty7943

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Rate this recipe 4.7/5 (3 Votes)

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Ingredients

24 oz Hershey's semisweet chocolate chips
8 oz cream cheese, softened and cubed
3/4 cup sweetened condensed milk
3 tsp vanilla extract
2 tsp water
1 lb white candy coating/almond bark, coarsely chopped
4 tbsp flaked coconut, toasted and divided

Details

Level of difficulty Average
Preparation time 240mins
Cost Average budget

Preparation

Step 1

In a microwave-safe bowl, melt chocolate chips. Stir until smooth. Add the cream cheese, milk, vanilla, 2 tbsp coconut, and water. Beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 90 minutes.

Step 2

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

Step 3

In a microwave, melt candy coating and stir until smooth. Dip balls in coating, allowing excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with toasted coconut. Refrigerate until firm, about 15 minutes.