Coconut Truffles Recipe

INGREDIENTS

Line a large rimmed baking sheet with parchment paper and set it aside.
In a large bowl, stir the coconut and powdered sugar together.4 cups sweetened shredded coconut,1 cup powdered sugar
Add the sweetened condensed milk and 2 teaspoons of melted coconut oil. Stir to combine.14 ounces sweetened condensed milk,4 teaspoons coconut oil
Scoop 1-tablespoon-sized portions and gently roll them into smooth balls.
Place the coconut balls on the parchment-lined baking sheet and freeze them for 30 minutes to set.
Add the dark chocolate chips, chocolate bark, and remaining 2 teaspoons of coconut oil to a medium-sized microwave-safe bowl. Heat for 30 seconds and then stir. Continue heating and stirring in 30-second intervals until the chocolate is completely melted.8 ounces dark chocolate chips,8 ounces chocolate bark or chocolate melting wafers
Working one at a time, dip each coconut truffle into the melted chocolate and allow any excess chocolate to drip back into the bowl.
Return the truffle to the parchment-lined baking sheet and continue dipping the remaining truffles.
Place the truffles into the refrigerator and allow them to chill until the chocolate has set, about 15 minutes.

I like the texture that shredded coconut adds, but you can also use desiccated coconut or pulse the shredded coconut in the food processor a few times until it is broken up into small pieces.
If you don’t want to use both chocolate chips and chocolate bark, feel free to pick one or the other.
It’s easier to dip chilled truffles than room temperature ones.
I like to lower my truffles into the chocolate using a fork, but do whatever works for you!

Storage: Store coconut truffles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.