White Chocolate Coconut Truffles – super easy truffles that melt in your mouth! Perfect for holiday desserts, cookie exchanges, or just because!
After being gone for a week, this week is crazy! Trying to get work done on top of getting the house ready for Christmas, and doing some baking. I have a cookie exchange this weekend that I need to figure out what I am making! I love doing cookie exchanges. My family is kind of picky about what cookies they will eat, but just getting to hang out with friends and share food together is so much fun. Stay tuned, because I am sure whatever I make will show up here later this month. I can’t make something I have shared with them before!
A couple weeks ago a friend and I were talking about holiday cookies, and what were our favorites. She said she loved these white chocolate coconut truffles, but could never get the recipe to turn out. She said more often than not, the truffles never firmed up, so they just ended up eating them with a spoon. I asked her to send me her recipe later, and I would see if I could figure out why it wasn’t working. It only has 4 ingredients, so it is super easy. Perfect since everything is so crazy this time of year!
The recipe my friend sent had a ton of chocolate to the amount of cream. So I played with the ratios a little, and came up with these. They set up perfectly in the fridge, and were easy to roll in the coconut. Great for any cookie exchange or holiday tray. I made about 18 white chocolate coconut truffles out of this recipe, it could easily be doubled or tripled if you were cooking for a crowd. Packaging up a few of these in a little box or cellophane bag with a pretty ribbon would make a great hostess gift or even teacher gift this holiday season. Plus they freeze well for later, so you can make them ahead!
White Chocolate Coconut Truffles - super easy truffles that melt in your mouth! Perfect for holiday desserts, cookie exchanges, or just because!
15 minCook Time
15 minTotal Time
- 1/3 cup heavy cream
- 1 cup white chocolate chips
- 2 Tbls butter
- 1 tsp vanilla extract
- 1 cup shredded coconut
- In a sauce pan, bring heavy cream to a simmer, over medium heat. Stir in chocolate chips. Remove from heat, and stir until smooth. Let stand for 5 minutes.
- Add butter and vanilla, mixing until smooth.
- Pour into a shallow bowl. Cover and refrigerate for at least 4 hours.
- Once set, use a small cookie scoop to scoop balls of white chocolate, and roll through shredded coconut.
- Store in the fridge until ready to serve.