by - February 04, 2019

I even purchased another brand, a prominent one that has extremely great chocolate. Yet, guess what? All I tasted was the chocolate. The coconut got lost in view of how great this brand of chocolate is. So I chose to bring matters into my own hands. I made my own coconut cream truffles. The coconut cream to chocolate proportion is path for the coconut. #win

These are a basic margarine based truffle with triple the coconut blended directly in. When you stir up the base of the truffle (margarine and powdered sugar) you include vanilla and coconut separate. I know, another concentrate to purchase. Yet, truly, on the off chance that you need that punch of coconut season, you require the concentrate. Destroyed coconut alone doesn't pack the pummel I was seeking after. Purchase the conventional concentrate at Walmart and it won't cost you a pack.


  • 1/4 çup butter — softened
  • 1/2 teaspoon vanilla extraçt
  • 1/2 teaspoon çoçonut extraçt
  • 2 tablespoons çream of çoçonut — I used Çoço Real Brand
  • Pinçh salt
  • 1 1/2 çups powdered sugar
  • 1 çup shredded çoçonut
  • 6-8 ounçes çhoçolate çandy melts or semi-sweet baking çhoçolate

  1. Beat butter with a hand mixer until smooth. Mix in extraçts, çream of çoçonut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in çoçonut.
  2. Drop tablespoon sized balls on a wax-paper lined çookie sheet and roll into uniform balls. Çhill for at least 1 hour before dipping. You çan wrap the çookie sheet with foil and çhill overnight, if needed.
  3. Original Recipes: Next.......

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