Description
Delicious and creamy Snowballs Coconut Fudge Truffles combine shredded coconut, sweetened condensed milk, and white chocolate for a sweet coconut treat that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Coconut Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Coating
- 2 cups white chocolate chips
- 1/4 cup coconut oil
Instructions
- Prepare the Coconut Mixture: In a medium saucepan, combine the sweetened condensed milk, shredded coconut, vanilla extract, and powdered sugar. Cook over low heat, stirring constantly, until the mixture thickens and becomes sticky enough to hold its shape.
- Shape the Balls: Remove the mixture from heat and let it cool slightly. Once cooled enough to handle, roll the mixture into small, bite-sized balls. Place the formed balls on a baking sheet lined with parchment paper, and freeze them for 30 minutes to firm up.
- Melt the Chocolate Coating: In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring well after each interval until the chocolate is smooth and fully melted.
- Coat the Truffles: Dip each chilled coconut ball into the melted white chocolate, ensuring it is coated evenly. Place the coated truffles back onto the parchment-lined baking sheet.
- Set and Serve: Refrigerate the coated truffles until the chocolate is fully set and firm. Enjoy your delicious Snowballs Coconut Fudge Truffles as a sweet treat or dessert.
Notes
- Ensure to stir constantly while cooking the coconut mixture to prevent it from burning or sticking to the pan.
- Freezing the balls before coating helps them keep their shape during the dipping process.
- You can substitute white chocolate chips with milk or dark chocolate if preferred.
- Store the truffles in an airtight container in the refrigerator to keep them fresh.
- For a decorative touch, sprinkle some shredded coconut over the truffles before the chocolate sets.
