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Coconut Truffles

Holiday.Cook's picture
Ingredients
  Butter 1 1⁄2 Cup (24 tbs) (No Substitutes)
  Confectioners' sugar 6 Cup (96 tbs)
  Whipping cream 3⁄4 Cup (12 tbs)
  Flaked coconut 6 Cup (96 tbs)
  Almond extract 1⁄2 Teaspoon
  Rum extract 1⁄2 Teaspoon
  Peppermint extract 1⁄2 Teaspoon
  Cherry extract 1 Teaspoon
  Milk chocolate candy coating 2 Pound, melted
  Ground almonds 1⁄2 Cup (8 tbs)
  White candy coating 4 Ounce, melted (Red And Green Disks)
  Candy coating 3 , melted
Directions

In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes.
Remove from the heat; stir in confectioners' sugar, cream and coconut.
Divide mixture between four bowls; stir a different flavor extract into each bowl.
Cover and refrigerate for 45 minutes or until easy to handle.
Shape chilled mixtures into 1-in balls; place on four separate waxed paper-lined baking sheets.
Chill for 1-2 hours or until firm.
Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds.
Place on waxed paper to harden.
Dip remaining balls in milk chocolate coating; place on waxed paper to harden.
Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Chilling
Interest: 
Holiday, Healthy
Ingredient: 
Coconut
Preparation Time: 
25 Minutes
Servings: 
4

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