Who’s started her Christmas baking? THIS girl.
I think this is the first time ever that I started before the beginning of December. My mom and I started last weekend and we already have four different things made.
One of those things was White and Milk Chocolate Swirled Bark with Cranberries and Pecans which is no longer with us….due to some family members, that I will not mention, eating it all before December even hits.
The remaining three of those recipes I will be sharing this week and this is one of them!
Which is why it was the obvious choice to make into a delicious truffle to enjoy over the holidays. This recipe uses my most favorite thing ever, coconut oil! Which means these are basically like a health food.
Okay, so maybe not.
Healthy or not, they are easy and delicious and you should make them.
Just try and make ’em last till Christmas.
Miss Delish asks:
Have you started your Christmas Baking?
What is your must make Christmas treat?
Delicious and easy to make coconut truffles, coated in white chocolate!
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 cup coconut oil
- 1 1/2 cups white melting chocolate
In a medium mixing bowl, mix together the shredded coconut, sweetened condensed milk and coconut oil. Once it is completely combined, cover the bowl with plastic wrap and refrigerate for about 15-20 minutes, just until it is set a little more firmly, this will make them easier to roll.
Once the mix is cooled completely, grab about a tablespoon of the mix and roll into balls. Place onto a baking sheet lined with wax paper and repeat until you are out of coconut mix. They may look kind of bumpy and have pieces of coconut sticking out, but I think that is perfect because you can tell it has coconut in it.
If it starts getting too sticky when you are rolling, just run your hands under cool water. It gets to be a bit of a sticky situation when your hands get too warm.
Once they are all rolled, place the whole pan into the freezer for about 15-20 minutes. After about 10 minutes add your chocolate to a double boiler, or bowl placed over a pot of simmering water. Allow the chocolate to melt, stirring occasionally, until completely smooth and silky. Turn the burner off but leave the bowl over the pot of hot water to keep warm.
By this time your 15-20 minutes of freezing time should be up. Using a fork ( I used a fondue fork and it worked perfectly!) dip and coat each of the coconut balls, allowing any of the excess chocolate to drip off before placing the coated ball back onto the baking sheet lined with wax paper. Repeat until all the coconut balls are coated in chocolate. Set the sheet pan back into the freezer to set completely, about 30-45 minutes.
Store in an airtight container in the freezer. To serve, just remove to a plate and allow to come to room temperature.
Make these ahead of time and freeze them in an airtight container and they will last for weeks. They only take a few minutes to thaw when you need them!