Do you know those treats that can be made in a few steps and immediately create a festive mood? Well… these coconut and chocolate truffles are just like that. No oven, no mixer, and no stress. The only “effort” is melting the chocolate in a double boiler (and maybe resisting the temptation to finish it right away by the spoonful!). In short, they are the classic quick treats (as I like to say) that everyone agrees on. A sweet finger food so good and delicious that you will see them disappear before your eyes. Oh, I almost forgot! On the blog, you can find two other variants of these treats: the coconut balls and the coconut and white chocolate bites. You just have to browse and choose the one you like the most.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9 Pieces
- Cooking methods: Double boiler
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Coconut Truffles
- 2.8 oz white chocolate
- 2.5 oz condensed milk
- 1.8 oz grated coconut (+ more for coating)
- 9 almonds
Tools
- 1 Double boiler
- 1 Bowl
Preparation of the Coconut Truffles
Chop the white chocolate into pieces and melt it in a double boiler.
Then transfer it to a small bowl, add the condensed milk, and stir.
Now gradually add the grated coconut: add a spoonful at a time checking the consistency of the dough because you might not need it all. Stir each time until a rather thick mixture forms.
At this point, take a walnut-sized piece of dough (about 0.7 oz), place a whole almond in the center, and form a ball.
Finally roll it in more grated coconut until it is completely coated.
Arrange the coconut and chocolate truffles on a plate and refrigerate them for about an hour before enjoying. Enjoy! Paola
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