Description
These Chocolate Cherry Coconut Truffles are a delightful and easy-to-make holiday treat combining the sweetness of coconut and maraschino cherries with a luscious semisweet chocolate coating. Perfect for festive gatherings or gifting, these no-bake truffles offer a creamy, chewy center enveloped in rich chocolate.
Ingredients
Scale
Truffle Base
- 1 cup shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon almond extract (or 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
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the truffles from sticking during chilling.
- Make Truffle Mixture: In a mixing bowl, thoroughly combine shredded sweetened coconut, sweetened condensed milk, and almond extract until the mixture is well blended and sticky.
- Add Cherries: Gently fold the drained and dried maraschino cherries into the coconut mixture, ensuring they’re evenly distributed without breaking them apart.
- Form Balls: Using a small scoop or your hands, scoop out small portions of the mixture and roll them into smooth balls. Arrange these balls on the prepared baking sheet, leaving space between each.
- Melt Chocolate: Place the semisweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Dip Truffles: Using a fork or dipping tool, dip each coconut ball into the melted chocolate, ensuring it is fully coated. Place the dipped truffles back onto the parchment-lined baking sheet.
- Chill and Set: Place the baking sheet in the refrigerator and chill for at least 30 minutes until the chocolate coating is firm and the truffles are set.
Notes
- For a nut-free version, substitute almond extract with vanilla extract.
- Make sure maraschino cherries are well drained and patted dry to prevent excess moisture in the truffle mixture.
- Store truffles in an airtight container in the refrigerator for up to one week.
- To soften coconut oil quickly if solidified, warm gently at room temperature or in brief microwave bursts before mixing with chocolate.
- You can roll the truffles in extra shredded coconut before chilling for added texture.
