Chocolate Cherry Coconut Truffles Recipe
Introduction
Chocolate Cherry Coconut Truffles are a delightful treat that combines chewy coconut, sweet cherries, and rich chocolate. These bite-sized confections are perfect for gifting or indulging in a special homemade dessert.
Ingredients
- 1 cup shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon almond extract (omit or use vanilla extract for nut-free option)
- 15 maraschino cherries, drained and patted dry
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons coconut oil or vegetable oil
- 1/4 cup finely chopped pecans (optional for topping)
Instructions
- Step 1: In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and almond extract. Mix until a thick, sticky consistency forms. This will serve as the flavorful base for your truffles.
- Step 2: Scoop about one tablespoon of the coconut mixture and flatten it slightly. Place a maraschino cherry in the center and wrap the mixture around it to form a ball. Make sure the cherry is completely enclosed and the surface is smooth. Repeat with all cherries.
- Step 3: Place the truffles on a parchment-lined baking sheet and freeze for about 15 minutes. This firms up the coconut base, making coating easier.
- Step 4: In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Heat in 20-second intervals, stirring each time, until the chocolate is smooth and glossy.
- Step 5: Using a fork, dip each chilled truffle into the melted chocolate, fully coating it. Let excess chocolate drip off before returning the truffle to the parchment paper. Sprinkle chopped pecans on top if desired.
- Step 6: Allow the chocolate coating to harden at room temperature or refrigerate to set faster. Once set, your truffles are ready to serve.
Tips & Variations
- Use dark chocolate chips for a richer chocolate flavor.
- Swap maraschino cherries with dried cherries for a tangy twist.
- Opt for unsweetened shredded coconut to reduce overall sweetness.
- Omit almond extract for a nut-free version or replace it with vanilla extract.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. Allow frozen truffles to thaw in the refrigerator before serving. Reheat is not necessary as they are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries contain more moisture and may make the coconut mixture too wet, causing the truffles to fall apart. Maraschino or dried cherries work best for maintaining texture.
What if I don’t have coconut oil for melting chocolate?
You can substitute coconut oil with vegetable oil or leave it out completely, but adding a bit of oil helps achieve a smooth, glossy chocolate coating.
PrintChocolate Cherry Coconut Truffles Recipe
Delightfully rich and sweet, these Chocolate Cherry Coconut Truffles combine a luscious coconut and condensed milk base with maraschino cherries, all enrobed in smooth semisweet chocolate. Finished with an optional pecan topping, these no-bake truffles are perfect for a decadent homemade treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Truffle Base
- 1 cup shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon almond extract (optional; omit or replace with vanilla extract for nut-free option)
- 15 maraschino cherries, drained and patted dry
Chocolate Coating
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons coconut oil (or vegetable oil)
Topping (Optional)
- 1/4 cup finely chopped pecans
Optional Substitutions
- Use dark chocolate chips for a richer flavor
- Swap maraschino cherries with dried cherries for a tangy twist
- Opt for unsweetened shredded coconut for less sweetness
Instructions
- Prepare the Coconut Mixture: In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and almond extract. Stir until a thick, sticky consistency is achieved, which forms the flavorful base of the truffles.
- Assemble the Truffles: Scoop about one tablespoon of the coconut mixture and flatten it slightly in your hand. Place a maraschino cherry in the center, then wrap the coconut mixture around the cherry, rolling gently to form a smooth ball that completely encloses the cherry. Repeat with all cherries.
- Chill the Truffles: Arrange the formed truffles on a parchment-lined baking sheet and freeze them for approximately 15 minutes. This firms up the coconut base, making it easier to coat with chocolate later.
- Melt the Chocolate: Place the semisweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each, until the mixture is fully melted, smooth, and glossy.
- Coat the Truffles: Using a fork, dip each chilled truffle into the melted chocolate, turning to fully coat it. Allow excess chocolate to drip off before placing the coated truffle back onto the parchment paper. If desired, sprinkle chopped pecans on top for added crunch and flavor.
- Set and Serve: Let the chocolate coating harden at room temperature; alternatively, refrigerate the truffles to speed up the setting process. Once the chocolate is firm, your Chocolate Cherry Coconut Truffles are ready to enjoy.
Notes
- For a nut-free version, omit the almond extract or replace it with vanilla extract, and skip the pecan topping.
- These truffles can be stored in an airtight container in the refrigerator for up to one week.
- Freeze the truffles longer if you want firmer centers before chocolate coating.
- Using dark chocolate chips will produce a richer and slightly less sweet truffle.
- Handle the truffles gently when dipping to maintain their shape.
Keywords: chocolate cherry coconut truffles, no bake truffles, homemade truffles, coconut dessert, cherry chocolate treats
