Dark Chocolate with Coconut Truffles

Trinidads – Dark chocolate truffles with toasted coconut taste so much better when you make them yourself! Spend a fraction of what you’d drop at the candy counter with this easy to follow recipe.

Love chocolate and coconut? Our Coconut Macaroons are deliciously chewy, and perfect when dipped in chocolate.

Dark Chocolate Truffles with a Crunchy Coconut topping. AKA #copycat Trinidads

Fannie May Trinidads

Have you ever had a Fannie May Trinidad? Dark chocolate truffles inside a crispy white chocolate and toasted coconut coating are my mom’s favorite candy.

Being from Chicago I have been blessed to experience some darned good chocolate. Fannie May chocolates have always been a part of my family’s Christmas celebration.

How to Make Trinidad Truffles

Melted dark chocolate, white chocolate wafers, heavy cream, coconut flakes and butter are all you need to make this chocolate truffles recipe!

The first step is toasting the coconut flakes in the oven.

To make the toasted coconut:

Spread the coconut flakes in a skillet and cook on medium heat for about 3-5 minutes, stirring occasionally until coconut is toasted.

Melting the dark chocolate:

Heat the heavy cream in a sauce pan until warm but not boiling. Melt in the butter and the dark chocolate morsels (or bar) until the mixture is smooth with no lumps remaining.

Pour the melted chocolate mix into a glass bowl and refrigerate for at least an hour. This helps firm up the chocolate so it’ll hold its shape as a truffle.

Assemble the truffles:

Scoop the chilled chocolate mixture into one inch balls and place on a parchment lined cookie sheet to freeze. Mine usually take 1 – 2 hours to freeze solid.

Just before the truffles are frozen through, get the white chocolate ready.

For the white chocolate coconut layer:

Melt white chocolate wafers according to package directions (I used the microwave). Stir in the toasted coconut.

Use a toothpick to dip each dark chocolate truffle into the melted white chocolate. Tap each dipped truffle on the side of the bowl to shake off excess.

Place dipped truffle on parchment lined baking sheet. Refrigerate dipped truffles 30 minutes to set completely. Enjoy cold!

Storing truffles

Store copycat Trinidads in covered container until ready to serve! You can freeze these, too, if you like. Use a freezer safe sealed container to keep them tasting fresh for up to 3 months.

I love the way these taste when they’re cold from the fridge. If you’re serving them from frozen, let them soften for a few minutes on the counter first.

Tips for Chocolate Truffles

  • After dipping the chocolate balls, re-dip toothpick in white chocolate and touch up each truffle so no toothpick holes are seen.
  • If desired, you can sprinkle a little extra toasted coconut over the truffles after dipping to give them even more coconut crunch.
  • Be sure to use real heavy cream as opposed to lower fat substitutes in this recipe.

Copycat Trinidad Recipe

You don’t need to have tried Fannie May candies to love these truffles! In honor of my mom and grandma, these will definitely make an appearance on our Christmas table.

I love giving homemade candy as gifts any time of year, too. A jar of Chocolate Truffles presented as a token of appreciation makes everyone smile!

More Candy Recipes

Yield: 36

Dark Chocolate with Coconut Truffles

Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 3 hours
Total Time 3 hours 35 minutes

Trinidads – Dark chocolate truffles with toasted coconut taste so much better when you make them yourself! Spend a fraction of what you’d drop at the candy counter with this easy to follow recipe.


  • 7 ounce bag sweetened coconut, shredded
  • 16 ounce Ghirardelli dark chocolate bars (or morsels)
  • ⅔ cup heavy whipping cream
  • ¾ cup unsalted butter
  • 16 ounce Ghirardelli white chocolate melting wafers


  1. On large baking sheet lined with parchment paper, spread out coconut. Toast in a 250 degree oven for 15-20 minutes, mixing and turning halfway through. Set aside to cool. (store in ziploc if not ready to use)
  2. In large saucepan, heat heavy cream until very warm (not boiling). Add in butter and melt completely on low heat, stirring constantly. Add in chocolate bars or morsels and stir continuously until smooth.
  3. Remove from heat and pour into a shallow glass bowl. Refrigerate for at least 1 hour.
  4. Remove from refrigerator and scoop chocolate in one teaspoon sized balls. Place each truffle on a parchment lined cookie sheet. Repeat ball making until all mixture is used. Freeze truffles one to two hours.
  5. Melt white chocolate wafers in microwave safe bowl, for 1 minutes, stir until smooth. Stir in 1 ¼ cup of toasted coconut.
  6. Using a toothpick, dip each truffle into white chocolate, tapping toothpick on side of bowl to shake off excess. Place dipped truffle on parchment lined baking sheet. Re-dip toothpick in white chocolate and touch up each truffle so no toothpick holes are seen.
  7. Refrigerate dipped truffles 30 minutes to set completely. Enjoy cold!


  • Store in covered container in refrigerator or freeze in airtight container until ready to serve.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 233Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 29mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 2g

*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

Are you ready to make some divine homemade Trinidad truffles? Skip a trip to the candy store and give this recipe a try!

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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 December 22, 2011

Comments & Reviews

  1. In the directions you mention using the chocolate bars twice, but they are listed in the ingredients only once. Also, use of the cocoa is not mentioned in the directions. I’m assuming, I hope correctly, that the cocoa, not the chocolate bars, is added to the heavy cream and butter?

    1. Reread the instructions. Your melting Milk or DARK (your preference i prefer dark) chocolate wafers or chips first with the cream. This makes the centre,
      After cooling the formed centre balls.
      You melt the WHITE chocolate wafers/and or chips with coconut to dip the MILK or DARK centre balls to coat.
      No cocoa is required or used. Have fun, and enjoy.

  2. I too grew up on Fannie May! When I was a kid (mid 60’s) I used to go to The Village shopping center in Gary and buy a 45 record at Kresgee’s and a Mint Marshmallow from Fannie May every Saturday with my allowance!
    As an adult, I grew to really appreciate their chocolate, realizing there is no better candy in the world! Not even See’s!
    Trinidad’s are my absolute favorite! I moved to Florida in 1982, and would have Fannie May and Peerless Potato Chips shipped to me every year!
    I can’t thank you enough for these recipe’s! I will be making them! I have never heard of Green and Black candy. Where can I buy the white bars? I’m in Delaware/Maryland area now.

  3. I grew up loving Fannie Mae back home in Illinois and I’ve so missed these yummie truffles since I moved to Texas! I can’t wait to try out this recipe!

  4. Wow your combination of dark chocolate with the coconut stuff really makes this dish so tempting for me to prepare in my coming weekend…great recipe!!

  5. I LOVE LOVE LOVE Coconut. Too bad my hubby doesnt. Oh well, more for me 🙂 These look so good Aimee. I hope you and your family have a very Merry Christmas! 🙂

  6. As a fellow foodie, I understand the concept of spending a fortune on chocolate and other “needed” baking supplies all too well:-) My heart dropped a little for you when I heard about them hitting the floor!!! Kudos to you for sticking with it and buying more chocolate because they look and sound fantastic. Like I said coconut could be our next flavor:-)

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