White Chocolate Coconut Truffles

These quick and easy White Chocolate Coconut Truffles are rich, balls of white chocolate, desiccated coconut, butter, vanilla extract, and heavy cream.

Prep Time30

Cook Time0

Chill Time1

Total Time1 30

Servings: truffles

Author: Miranda Couse

Ingredients

2 cups white baking chocolate chopped into medium pieces
1 ½ tablespoons butter room temperature
¼ cup heavy whipping cream
2 teaspoons vanilla extract
1 ½ cups desiccated coconut divided

Instructions

Melt the 2 cups white baking chocolate in microwave until smooth and creamy or use double boiler method to melt the chocolate on stove.
Add in half of the 1 ½ cups desiccated coconut followed by 1 ½ tablespoons butter, 2 teaspoons vanilla extract and ¼ cup heavy whipping cream.
Mix everything and cover the bowl with plastic wrap, place it in the fridge for at least 1 hour.
Once the mixture the little firm, spoon out 1 tablespoon per one truffle and form them into balls using hands.
Once done roll the truffles into the left-over desiccated coconut and refrigerate until firm.
Store the truffles in airtight container in fridge.

Notes

Storage: Store these truffles in an airtight container or a storage bag in the fridge for up to 2 weeks.

Nutrition