These cute, easy to make, coconut cream cheese truffles are adorable for Easter. With just four ingredients they are simple enough to be a fun project to do with the kids!
I can’t believe a month has gone by already and I get to share another post here! Hi, I’m Marye from Restless Chipotle back again with an adorable treat I found on Pinterest from Pizzazzerie. These coconut cream cheese truffles look just like soft bunny tails so they are really a cute addition to your table for Easter or Spring brunch.
I live in a house that is over 100 years old. It has that cute cottage look, or it will have someday. Right now it does have a ways to go, but we’re adding flowers and rose bushes, and flagstone pathways. Inside I like to use pretty vintage plates, too. With a big family and a busy life I know I need to be practical, but I try to slip some sweet cottage romance into it where I can. Spring is perfect for that and let me tell you, after all of the snow we had in the beginning of March, I am ready to see green grass and pretty flowers.
And cute treats.
There are only four ingredients in these — confectioner’s sugar, cream cheese, vanilla, and coconut. I did want to try a few different things, so I colored some of the coconut pink with food color and I dipped some of the truffles in chocolate before rolling in the coconut.
I found that freezing the cream cheese balls before covering them with chocolate makes it much easier. I guess you can’t really call the chocolate ones bunny tails… maybe muddy bunny tails?
My dad had a crazy sense of humor and he went out of his way to make sure that I had proof that Santa, the Easter Bunny, and other creatures really exist. Wet, snowy boot tracks on the floor by the Christmas tree, feathers from the Tooth Fairy’s wings that fell off while she was molting (yes, seriously molting), and the piece de resistance — rabbit poop by my Easter basket. He’d then get angry at the messy Easter Bunny while he cleaned up the mess.
It’s a wonder I don’t need therapy. On the other hand, I do still believe in all kinds of kid stuff so I guess his method worked. I guess the point is that it’s the little things that stick with you over the years. The traditions that you make during holidays, the silly, goofy, special things you do — all of it kind of become those special memories that hang on for ever. It’s been a decade since my parents passed away. I miss them terribly but the traditions they created and memories they made with me live on in my kids. It’s a rich heritage and I hope I am half as good at passing this stuff down to my kids as my parents were.
Treats like this have a place in those memories.
Coconut Cream Cheese Truffles
- 8 ounces cream cheese
- 4 to 5 cups confectioner's sugar
- 1 teaspoon vanilla
- 2 cups sweetened shredded coconut
- 1 cup milk chocolate chips
- 1 tablespoon coconut oil or butter
- Bring cream cheese to room temperature.
- Beat the cream cheese until fluffy.
- Add in the vanilla.
- Beat in the powdered sugar 1 cup at a time until the cream cheese is thick and holds its shape.
- Form into 1-inch balls.
- Roll in coconut.
- Chill until you are ready to serve.
Chocolate Covered Truffles
- Freeze the cream cheese balls.
- Melt the chocolate chips and coconut oil together until smooth.
- Dip the frozen cream cheese balls into the chocolate.
- Allow them to sit for a minute or two for the chocolate to set a little.
- Cover with the shredded coconut.
For more spring treats check these out these recipes on on my blog, Restless Chipotle:
This Easter Egg Bread is a sweet yeast bread with a little touch of lime.
Lemon Breakfast Braid is a buttery sweet dough with a tangy lemon filling.
Pineapple Upside Down Cheesecake is the best of two dessert worlds melded into one creamy, delicious bite.