Chocolate Coconut Truffles with Almonds
These chocolate-dipped coconut truffles taste like a bite sized Almond Joy candy bar.
Servings: 16 truffles
Calories: 249kcal
Ingredients
- 1 cup toasted sweetened coconut // 240ml
- 1 cup shredded coconut sweetened or unsweetened // 240ml
- 7 oz. sweetened condensed milk (half a can) // 207ml
- 1/2 tsp. kosher salt
- 1 cup melted dark chocolate // 240ml
- 1 1/2 cups chopped almonds or peanuts // 360ml
Instructions
- Preheat oven to 350°F / 180°C. 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.
Notes
- Use a combination of sweetened and unsweetened shredded coconut to keep these truffles from being overly sweet.
- To make these treats nut-free, omit almonds. Dip in chocolate, then roll in colored sprinkles or leave them plain.
- Store leftover truffles in an airtight container in the refrigerator for up to a week.
- To make them dairy free, swap out the sweetened condensed milk for sweetened condensed coconut milk.
Nutrition
Serving: 1piece | Calories: 249kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 151mg | Fiber: 3g | Sugar: 20g