Ever since I moved home after college, my mom and I have become quite close. I think very few people can actually say that they are friends with their mom, but I believe I can. I think it's something that comes with age; as you become older you begin to see things through your parents' eyes and have an easier time relating to them. Over the past 2 1/2 years, my mom has always been there to help me through my quarter life crisis, so I was very happy to find the perfect dessert for her.
When you're dipping the filling into the melted chocolate, I would suggest keeping the chocolate over very low heat (or putting it back into the microwave every once in a while). You'll notice that as the chocolate cools, it doesn't become as smooth anymore, and you won't get that nice round shell on your truffle. Also, if the coconut filling becomes sticky, stick it back in the freezer for about 5 minutes.
Even though the filling is made with sweetened coconut, sweetened condensed milk, and confectioner's sugar, the filling isn't too sweet at all. I was extremely hesitant about eating straight sweetened condensed milk, but it acts as a creamy binder for those flakes of coconut. To be honest, it tastes exactly like a Mounds bar. This recipe is incredibly easy to make and I highly recommend it for that person in your life that loves coconut. Happy (belated) Mother's Day Mom!
Also, this recipe was featured on Topsy Turvy Tuesdays! Thanks so much Ashlee!
Chocolate Coconut Truffles
Yield: about 2 dozen
- 3 c sweetened, shredded coconut (about 7 oz)
- ½ c confectioner’s sugar
- 1 c sweetened condensed milk
- 1 (12 oz) bag milk chocolate chips (about 2 c)
Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, combine the coconut, confectioner’s sugar, and condensed milk and mix until the contents stick together. Roll small pieces of the filling between your palms and place on the baking sheet. Freeze for 15 minutes, then remove from freezer and roll between your palms again to smooth out any rough edges. Place in the freezer for an additional 10 – 15 min.
While the filling is in the freezer for a second time, melt the chocolate chips in a double boiler or a microwave safe bowl. Once melted, remove the filling from freezer and dip the balls into the chocolate, using a fork. Keep refrigerated until ready to serve.
Adapted from How Sweet Eats