Cherry Coconut Truffles
Cherry Coconut Truffles
Ingredients
For the Truffles
- 1 cup dried cherries, finely chopped
- 2 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1/8 teaspoon salt
For the Coating
- 1 cup sweetened shredded coconut
Instructions
- 1
In a large mixing bowl, combine the finely chopped dried cherries, 2 cups of sweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if using), and salt. Mix thoroughly with a spatula or your hands until all ingredients are well incorporated and the mixture is sticky.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This chilling time will help the mixture firm up, making it easier to roll into truffles.
⏱️ 30 min
- 3
While the mixture chills, prepare a shallow dish or plate with the remaining 1 cup of sweetened shredded coconut for coating. Line a baking sheet with parchment paper.
⏱️ 2 min
- 4
Once chilled, scoop out small portions of the truffle mixture (about 1 tablespoon each) and roll them into 1-inch balls between your palms. The mixture will be sticky, so you may lightly dampen your hands if needed.
⏱️ 10 min
- 5
Roll each truffle ball in the shredded coconut in the shallow dish, pressing gently to ensure an even coating. Place the coated truffles on the prepared parchment-lined baking sheet.
⏱️ 3 min
- 6
Once all truffles are rolled and coated, refrigerate them for at least 1 hour, or until firm. This final chill will set the truffles and make them easier to handle and serve. Store any leftover truffles in an airtight container in the refrigerator for up to 1 week.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Coconut Truffles
Ingredients
For the Truffles
- 1 cup dried cherries, finely chopped
- 2 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1/8 teaspoon salt
For the Coating
- 1 cup sweetened shredded coconut
Instructions
- 1
In a large mixing bowl, combine the finely chopped dried cherries, 2 cups of sweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if using), and salt. Mix thoroughly with a spatula or your hands until all ingredients are well incorporated and the mixture is sticky.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This chilling time will help the mixture firm up, making it easier to roll into truffles.
⏱️ 30 min - 3
While the mixture chills, prepare a shallow dish or plate with the remaining 1 cup of sweetened shredded coconut for coating. Line a baking sheet with parchment paper.
⏱️ 2 min - 4
Once chilled, scoop out small portions of the truffle mixture (about 1 tablespoon each) and roll them into 1-inch balls between your palms. The mixture will be sticky, so you may lightly dampen your hands if needed.
⏱️ 10 min - 5
Roll each truffle ball in the shredded coconut in the shallow dish, pressing gently to ensure an even coating. Place the coated truffles on the prepared parchment-lined baking sheet.
⏱️ 3 min - 6
Once all truffles are rolled and coated, refrigerate them for at least 1 hour, or until firm. This final chill will set the truffles and make them easier to handle and serve. Store any leftover truffles in an airtight container in the refrigerator for up to 1 week.
⏱️ 60 min