Saturday, December 13, 2014

My coconut truffles 
Ingredients (approximately 30 truffles)

  • 7 oz sweetened condensed milk
  • 1 cup powdered sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • 2 1/2 cups unsweetened flaked coconut
  • 1 pound white chocolate bark, melted
  • finely chopped nuts (I used walnuts)  to decorate, if desired
  • In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut.  Freeze mixture for 30 minutes.
  • Form coconut mixture into 1-inch balls (I use a small  scoop), place on a parchment lined pan, then freeze for an additional 15 minutes.
  • Line another baking sheet with parchment paper, then dip each ball in melted chocolate, and place on the parchment paper. Decorate with finely chopped almonds, if desired.
  • Note: The coconut balls can be made ahead of time and stored in the freezer.

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