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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Cream Truffles Recipe

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This recipe for Coconut Cream Truffles is from Gram's Cookie Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 tablespoons cream of coconut (I used Coco Real Brand)
pinch of salt
3 cups powdered sugar
2 cups shredded coconut
12-16 ounces chocolate candy melts or semi-sweet baking chocolate
Directions:
Directions:
Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until its mixed in. Mix in coconut.

Drop by tablespoon sized balls on wax paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil and chill overnight, if needed.

When ready to dip, melt candy melts according to package directions. Dip each ball into the melts tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut if desired.

Chill until set, store in refrigerator. Best served at room temperature.

 

 

 

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