These chocolate-dipped coconut truffles taste like a bite sized Almond Joy candy bar. They are an easy, no bake treat that is perfect for Valentine’s Day. For another delicious dessert, try this dark chocolate cake with red wine chocolate ganache.
These are super easy to make and if you have kids, they can help roll and dip the treats.
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Valentine’s Day is for chocolate, that’s not up for debate. Whether it’s a box of candy or a chocolate bundt cake, we need some of that cocoa goodness.
Coconut is a favorite of mine, and the combination of chocolate and coconut is delicious.
A very long time ago when I worked in catering, we were craving something sweet that was fast & easy and did not need cooking. What I came up with was this recipe. It earned the name “crack balls” by the kitchen staff because we couldn’t stop eating them.
How to make truffles
These aren’t your normal chocolate truffles made with a ganache. This bite-sized copycat Almond Joy is made even better with an unexpected ingredient – a pinch of salt.
I use a combination of sweetened and unsweetened coconut flakes so the candy isn’t overly sweet. If you prefer them very sweet, use all sweetened coconut flakes to make them.
1. Combine both toasted and untoasted coconut with a pinch of salt and evaporated milk.
2. Using a small scoop, portion out truffles and place on baking sheet.
3. Roll into balls, lightly packing them with the palms of your hands while rolling so they stay together.
4. Dip into melted dark chocolate and toss in chopped nuts.
I like to roll them in chopped toasted almonds, but you can use anything that you have. I’ve used peanuts, cashews and pistachios to coat these coconut truffles and all were delicious.
You can also opt for no nuts, if you prefer, and just dip them in chocolate. Another fun option would be to roll them in red or pink sprinkles.
Once you have them covered, place them back onto a sheet pan to let the chocolate set up.
These candies also make great homemade gifts. Tuck a few truffles into valentine’s treat bags to share with friends, family and neighbors.
Quick, easy and delicious, these chocolate coconut truffles are perfect for surprising your special Valentine.
I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.
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- 1 cup toasted sweetened coconut
- 1 cup shredded coconut (sweetened or unsweetened)
- 7 oz sweetened, condensed milk (half a can)
- 1/2 tsp kosher salt
- 1 cup melted dark chocolate
- 1 1/2 cups chopped almonds or peanuts
- Preheat oven to 350°F. Spread sweetened shredded coconut out on a baking sheet in a thin layer and toast in the oven for 5 - 10 minutes, stirring once. When coconut is light brown, remove from oven and set aside to cool.
- Combine toasted coconut, shredded untoasted coconut, condensed milk and salt in a medium bowl. Stir to thoroughly combine.
- Using a small cookie scoop (or a teaspoon), scoop out mixture and place on a sheet pan lined with parchment paper.
- Place them in the fridge for 20 - 30 minutes to set up.
- Roll them in your hands to make a nice smooth ball.
- Working quickly, dip them in the melted chocolate and then into the chopped nuts and set on a clean sheet pan. If they start to get too warm, put them back into the fridge for a few minutes.
- Once they are all dipped and rolled in almonds or peanuts, put them in the refrigerator for about 15 minutes to help the chocolate set up.
Use a combination of sweetened and unsweetened shredded coconut to keep these truffles from being overly sweet.
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Serving Size:1 piece
Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 184mgCarbohydrates: 26gFiber: 3gSugar: 20gProtein: 5g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
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Originally published 8/31/11, most recent update 2/1/21