Coconut Balls
These coconut balls have a creamy and decadent white chocolate truffle coated in shredded coconut. They're easy and perfect for the holidays.
Servings: 18 truffles
Ingredients
- 1/3 cup heavy cream
- 1 cup white chocolate chips
- 2 Tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- In a sauce pan, bring the heavy cream to a simmer over medium heat.
- Stir in the white chocolate chips, then remove from heat. Stir the mixture until smooth, then let stand for 5 minutes.
- Add the butter and vanilla and mix until smooth.
- Pour the mixture into a shallow bowl. Cover and refrigerate for at least 4 hours or until it is mostly set up and solid.
- Once the truffle mixture is set, use a small cookie scoop to scoop balls of the mixture. Place the balls in a shallow bowl of shredded coconut, and use your fingers to toss and form into a ball.
- Place the truffles on a baking sheet and put it in the fridge to set up for 1-2 hours.
- Store in the fridge until ready to serve.
Notes
- Store leftovers in an airtight container in the fridge for 2 weeks, or in the freezer for 6 months.
- You can use toasted, non toasted, sweetened, or unsweetened coconut.
Nutrition
Serving: 18Servings | Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 33mg | Sugar: 7g
