Chocolate Coconut Cookie Truffles
Ingredients:
- 2 cups crushed chocolate cookies (cream included)
- 1 cup shredded sweetened coconut
- 4 oz cream cheese, softened
- 8 oz semi-sweet chocolate, melted
- Extra shredded coconut for rolling (optional)
Directions:
1. In a large bowl, combine the crushed chocolate cookies, shredded coconut, and softened cream cheese. Mix thoroughly until the mixture is well blended and holds together.
2. Roll the mixture into small bite-sized balls, about 1 inch in diameter.
3. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
4. Dip each chilled ball into the melted semi-sweet chocolate, ensuring it is fully coated.
5. Place the dipped truffles back on the parchment paper and, if desired, roll them in extra shredded coconut before the chocolate sets.
6. Refrigerate the truffles again until the chocolate is firm, about 1 hour.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 15 minutes
Kcal: 120 kcal per truffle | Servings: 20 servings
Tips:
Use room temperature cream cheese for easier mixing and smoother texture.
Chill the cookie balls well before dipping to prevent melting the chocolate coating.