Coconut Cream Cheese Truffles
Marye Audet
Quick and easy coconut cream cheese truffles are made from just four ingredients. They are the perfect addition to a Spring tea, Easter brunch, or family dinner. Store them in refrigerator or freezer.
Course Candy
Cuisine Holiday
Servings 36
Calories 105 kcal
- 8 ounces cream cheese
- 4 to 5 cups confectioner's sugar
- 1 teaspoon vanilla
- 2 cups sweetened shredded coconut
Chocolate
- 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.
Chill.
Serving: 1gCalories: 105kcalCarbohydrates: 17gProtein: 0.7gFat: 4.2gSaturated Fat: 3.2gCholesterol: 7mgSodium: 28mg