This recipe for Coconut Chocolate Truffles is sure to become a favorite. A wonderful treat for the coconut chocolate lover.
Line a cookie sheet with parchment or waxed paper.
In a medium bowl, stir together the coconut and confectionersí sugar.
Stir in the sweetened condensed milk and melted coconut oil or melted butter.
Use your hands to roll 1 1/2 teaspoons of the mixture to form the truffle balls.
Place each ball onto the parchment paper.
Place baking sheet into the freezer for 30 minutes.
In a small saucepan, melt the chocolate and coconut oil over low heat. Stir occasionally until melted and smooth. Shut off.
Remove the truffles from the freezer.
Use a toothpick to spear each ball.
Dip the ball into the warm chocolate, covering completely.
Let the chocolate drip off before returning the truffle onto the parchment lined sheet.
Use a fork to carefully push the truffle off.
Sprinkle on a little coconut while the chocolate is soft.
Repeat until truffles are all coated.
Place into the refrigerator until set.
Transfer the truffles to an air-tight container in the refrigerator.