Learn how to make Coconut Truffles at home! These chocolate-dipped treats have a soft, creamy coconut center and a sprinkle topping for extra flair. Homemade truffles are the perfect gift for any occasion–but they taste so good you might not want to share!
Table of Contents
Why this Recipe Works
Whether you wrap them up for someone special or keep them all to yourself, you need to make these Coconut Truffles.
If you love Mounds candy bars, today’s truffle is for YOU.
- You only need FOUR ingredients to make these truffles. Five, if you count the sprinkle garnish. How easy is that?
- This truffles recipe uses dark chocolate melting wafers for a soft, smooth and rich chocolate exterior.
- Toasted coconut flakes and marshmallow fluff create a heavenly combination of flavors and textures at the center.
- Homemade truffles are a perfect gift for any occasion!
Want to make Almond Joy? Add an almond to the coconut truffle filling before freezing and dipping in melted chocolate. Or try our homemade kitkat recipe!
- Coconut. We prefer sweetened shredded coconut. If you prefer, you could even use toasted coconut that is already packaged.
- Marshmallow Cream. Also known as “fluff”, find jars near the marshmallows in most grocery stores. Or order some online! You could also whip up our homemade marshmallow fluff.
- Chocolate Melting Wafers. Use a good quality brand, like Ghirardelli for best results. Melting chocolate is specifically tempered to result in a smooth, soft finish, unlike chocolate chips or candy bars.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
- Toast the coconut.
- Make truffle centers. Combine the cooled coconut with marshmallow fluff. Refrigerate the mixture for about 30 minutes.
- Scoop balls of the chilled mixture onto a baking sheet. Return to the fridge and chill for another hour.
- Dip in chocolate. Melt the chocolate wafers according to package directions. Use a toothpick to dip the chilled coconut balls into the chocolate.
Place the truffles on parchment paper and top with sprinkles before the chocolate sets.
Tips and Tricks
- How to store: Coconut Truffles should be kept in an airtight container at room temperature. Enjoy within about 2 weeks for best taste.
- Make sure your skillet is large enough. The coconut should fit in the pan in an even layer to ensure even toasting.
- Stir frequently. Coconut flakes can quickly turn from fragrant and golden to bitter and burnt. Stir regularly and watch carefully.
Yes, you can freeze these coconut truffles for longer storage. Let them thaw in the refrigerator before serving.
If you can’t find chocolate melting wafers, you can create similar results by mixing 1 tablespoon of vegetable oil into 1 cup of melted chocolate chips. The chocolate might not be quite as smooth as melting wafers, but your truffles will still taste great. And that’s what matters!
Milk or white chocolate would taste wonderful as a substitute for dark chocolate, if you prefer!
More Easy Dessert Recipes
- How to Make Fudge
- Chocolate Chip Cookie Recipe
- Peanut Butter Cookies
- Pumpkin Pie Recipe
- Pineapple Upside Down Cake
Coconut Truffles Recipe
- 7 ounces Sweetened Shredded Coconut
- 1 jar Marshmallow Fluff 7 ounces
- 1 teaspoon Pure Vanilla Extract
- 10 ounces Ghirardelli dark chocolate melting wafers melted
- Sprinkles for garnish
- Add shredded coconut to a skillet and toast over medium low heat, until golden brown and fragrant (about 3-5 minutes.) Make sure that the skillet is large enough that the coconut can be spread out in an even layer. Stir frequently to prevent the coconut from burning. Transfer the toasted coconut to a piece of parchment paper and cool completely before using.
- In a large bowl, combine marshmallow cream with vanilla and cooled, toasted coconut. Stir gently until combined. Refrigerate for 30 minutes.
- Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Refrigerate an additional hour or two.
- Using a toothpick or a fork, dip each truffle into the melted chocolate, tapping the side of the bowl until the excess drips off. Drop onto the parchment paper and add sprinkles immediately. Repeat until all truffles have been dipped.
- Store truffles for up to two weeks in an airtight container at room temperature. ENJOY.
Coconut and chocolate are match made in heaven. When you combine them in easy homemade Coconut Truffles, the results are almost too good to believe!