★★★★★

Coconut Truffles

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!

Skip the store bought candy and make your own instead. If you like this Coconut Truffles recipe, add these Pecan Pie Truffles to your list next.

Coconut Cream Truffles are the perfect treat for any Spring Holiday!

Why this Recipe Works

  • 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!

Whether you wrap them up for someone special or keep them all to yourself, you need to make these Coconut Truffles.

Ingredient Notes

Marshmallow Cream. Also known as “fluff”, find jars near the marshmallows in most grocery stores. Or order some online!

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.

Easy Instructions

STEP 1. Toast the coconut

Place sweetened coconut flakes in an even layer in a skillet. Stir them over medium-low heat until most of the flakes are golden brown.

Remove the toasted coconut and let it cool.

STEP 2. 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.

STEP 3. 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.

Recipe FAQs

Can I freeze homemade Coconut Truffles?

Yes, you can freeze these coconut truffles for longer storage. Let them thaw in the refrigerator before serving.

I don’t have melting wafers! What can I use instead?

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!

Can I make these truffles with milk chocolate or white chocolate?

Milk or white chocolate would taste wonderful as a substitute for dark chocolate, if you prefer!

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!

Yield: 30 truffles

Coconut Truffles Recipe

Ingredients

  • 7 ounces Sweetened Shredded Coconut
  • 1 jar (7 ounces) Marshmallow Fluff
  • 1 teaspoon Pure Vanilla Extract
  • 10 ounces Ghirardelli dark chocolate melting wafers, melted
  • Sprinkles, for garnish

Instructions

      1. 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.
      2. In a large bowl, combine marshmallow cream with vanilla and cooled, toasted coconut. Stir gently until combined. Refrigerate for 30 minutes.
      3. Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Refrigerate an additional hour or two.
      4. 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.
      5. Store truffles for up to two weeks in an airtight container at room temperature. ENJOY.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 25mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 17, 2014

Comments & Reviews

  1. I LOVE coconut-in fact I put a splash of Torani’s (sugarless) coconut flavoring in my nightly cocoa.  Can’t wait to try these out?

  2. Hehe, I always poke the center of chocolates too – it drives my hubs bonkers. Love these delectable truffles – l can’t get enough coconut lately and would definitely not be able to stop eating just one of these. Pinning – they sound incredible!

  3. These truffles look divine, Aimee! I’m all about the coconut now that Spring is here (hopefully to stay!). 😀

  4. I am sharing this with my friends too and I am sure they would love this recipe 🙂 I would love to make this, thanks for the delicious recipe 🙂

  5. Um….I’M OBSESSED with the fact that you used marshmallow fluffy and coconut for the truffles….sooooo yummy!!!

    and I’m terrified of unknown candies too 😛

    1. haha, thanks girl!! Marshmallow fluff could be eaten by itself. Add in toasted coconut, and OMG delicious.

  6. I always check the bottom of chocolates to see what is inside of them! 🙂 My family would go crazy for these. Happy Easter!

  7. I actually just bought a random jar of marshmallow fluff, even thought I have never even tried it…It was just calling ma nammmmee! So, these need to happen in my life. Chocolate and coconut? YES! Pinned

  8. I guess I’m just an “in the moment” kind of gal. Since I’ve never met a chocolate I didn’t like I would never dream of ruining the surprise of biting into a chocolate to see what’s inside by poking my finger in the bottom. No. Never.

  9. I always want to know what’s in the center of a chocolate before I consume those calories…it’s got to be worth it! These truffles look so delicious as I’m a huge coconut fan, and I love that you mixed it with marshmallow fluff. Ingenious!

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