Description
Snowballs Coconut Fudge Truffles are delightful bite-sized treats made with sweetened condensed milk, shredded coconut, and a smooth white chocolate coating. These no-bake truffles offer a rich and creamy texture with a tropical coconut flavor, perfect for parties, gifting, or satisfying a sweet craving in just 25 minutes.
Ingredients
Scale
Truffle Base
- 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 Truffle Mixture: In a medium saucepan, combine the sweetened condensed milk, shredded coconut, vanilla extract, and powdered sugar. Cook over low heat, stirring constantly to prevent burning, until the mixture thickens enough to hold together, approximately 5-7 minutes.
- Form the Truffles: Remove the mixture from heat and allow it to cool slightly so it’s easier to handle. Once cooled, roll the mixture into small, bite-sized balls using your hands. Place these balls on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- Melt the Chocolate Coating: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each interval until the chocolate is fully melted and smooth.
- Coat the Truffles: Dip each chilled coconut ball into the melted white chocolate, ensuring they are coated evenly. Place the coated balls back onto the parchment-lined baking sheet.
- Set the Truffles: Refrigerate the coated truffles until the chocolate hardens and sets completely, about 15-20 minutes.
- Serve: Your Snowballs Coconut Fudge Truffles are now ready to be enjoyed. Serve chilled for the best texture and flavor.
Notes
- Use unsweetened shredded coconut if you prefer a less sweet truffle base.
- For a firmer truffle, freeze for a longer time before dipping in chocolate.
- If you don’t have coconut oil, substitute with vegetable oil or butter for the chocolate coating.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For an extra touch, sprinkle some shredded coconut on top of the truffles before the chocolate sets.
