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Coconut Almond Truffles

Delightful treats combining rich flavors of coconut and almond, perfect for parties or as a sweet snack.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/2 cups unsweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1 cup white chocolate chips or chopped white chocolate Use quality chocolate for better taste.
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 24 whole almonds Toast them for better flavor.
  • 1/2 cup shredded coconut for coating

Method
 

Preparation
  1. Toast the almonds at 350°F (175°C) for 7–10 minutes until fragrant, then let them cool.
  2. In a large bowl, mix 2 cups of shredded coconut, sweetened condensed milk, melted white chocolate, vanilla extract, and salt until combined.
  3. Chill the mixture for 30–40 minutes in the refrigerator or 15–20 minutes in the freezer.
Shaping
  1. Scoop about a tablespoon of the mixture, flatten it slightly, place an almond in the center, and roll it into a ball.
  2. Roll each ball in the reserved 1/2 cup of shredded coconut until fully coated.
Refrigeration
  1. Place truffles on a parchment-lined tray and refrigerate for at least 1 hour before serving.

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Let thaw in the fridge before serving. For variations, consider adding orange zest or dipping in dark chocolate.