COCONUT CREAM TRUFFLES

Spring is one of my favorite food times of the year because it’s perfectly acceptable to add coconut to every single dessert.

I have a slight bone to pick with Hershey’s Kisses. My absolute favorite Kiss flavor is the Coconut Cream. Every year after Valentine’s Day I start impatiently stalking Target for my shipment to come in. I usually buy a bag to bake with…and a bag to eat. But this year?

There are NO coconut cream kisses to be found! It’s like my own personal armageddon.

INGREDIENTS

•  1/4 cup butter — softened
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon coconut extract
•  2 tablespoons cream of coconut — I used Coco Real Brand
•  Pinch salt

•  1 1/2 cups powdered sugar
•  1 cup shredded coconut
•  6-8 ounces chocolate candy melts or semi-sweet baking chocolate

INSTRUCTIONS

1. Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut.
2. Drop tablespoon sized balls on a 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.
3. 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.
4. ......................................

Read more please visit : www.crazyforcrust.com

Share this post