These coconut truffles are soft and creamy. They are just 3 ingredients and easy to make. They can be made ahead of time for an event or for gifting. They can also easily be customized.
Coconut truffles in a small bowl

These festive coconut truffles are an easy dessert or gift this holiday season. You can also add colorful sprinkles or other decorations to make them even more festive.

Ingredients

  • Shredded coconut
  • Condensed milk
  • White chocolate

Shredded coconut: This recipe works best with unsweetened finely shredded coconut. You want to use finely shredded coconut because it will bind better. You also want to use unsweetened coconut because the coconut filling is already sweetened with condensed milk.

Condensed milk: I used sweetened full fat condensed milk. When mixed with the coconut, the result is a creamy, soft, sweet coconut filling.

White chocolate: White chocolate is used for coating the truffles. You can use real white chocolate, white baking chips or white candy melts. I recommend using real white chocolate or white candy melts for easier coating and dipping. If you use white baking chips you may need to add some coconut oil to thin it out to make it easier to coat.
A coconut truffle cut in half

How to Make Coconut Truffles

  • The shredded coconut and condensed milk are mixed together.
  • Use a 1 tablespoon cookie scoop to scoop the dough and roll into a smooth ball. Repeat with the remaining mixture.
  • Freeze the filling for about 30 minutes or until frozen solid.
  • Melt the white chocolate until smooth. Coat the truffle balls in the melted white chocolate. If desired, you can also add a chocolate drizzle. I also added some more coconut on top for garnish. Let truffles set before serving.

Coconut truffles dipped in white chocolate

Expert Tips

  • You can also coat the truffles in dark or milk chocolate if you prefer.
  • Real white chocolate and white candy melts will melt better for the coating. You can use white baking chips but you will likely need to add some melted coconut oil to thin it out.

Coconut truffles with a white chocolate drizzle and shredded coconut on top

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3 Ingredient Coconut Truffles

These festive coconut truffles are soft and creamy. They only need 3 ingredients and are so easy to make. You can make them ahead of time for gifting or for an event. You can also customize them with different decorations and chocolate.
Servings: 20 truffles
Prep Time: 30 minutes
Cook Time: 2 minutes
Total Time: 32 minutes
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Ingredients

  • 3 cups (183g) unsweetened finely shredded coconut
  • 10.5 tbsp (5.25fl oz/156ml) sweetened full fat condensed milk
  • 2.5 cups (423g) chopped white chocolate, or white candy melts or white baking chips

Instructions
 

  • Line a small sheet pan with parchment paper.
  • In a large bowl combine coconut and condensed milk. Stir until you have a thick dough. When you pinch some of the mixture, it should hold its form. You want the dough to be a consistency that you can scoop and roll into balls. If your dough is too crumbly, mix in a little more condensed milk. If it is too wet or sticky, add more coconut.
  • Use a 1 tablespoon cookie scoop and pack the dough into the scoop. Release into your palm and roll between palms to form a smooth round ball. You may need to squeeze the dough a few times in your hand to make it more malleable before rolling. Place round ball onto your prepared sheet pan and repeat with the remaining dough.
  • Place balls into the freezer until completely solid. This should take around 30 minutes.
  • Add white chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. If needed, stir in melted coconut oil, 1 tsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. This may be needed if using white baking chips but likely won't be needed if using real white chocolate or white candy melts.
  • Remove frozen balls from freezer. Use two forks (or whatever dipping tool you prefer) to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with the remaining balls.
  • If desired, decorate the truffles with chocolate drizzle, sprinkles, or shredded coconut. Place chocolate truffles back into fridge until the chocolate coating is set. Store truffles in an airtight container in the fridge until ready to serve.

Notes

  • Make sure to use finely shredded unsweetened coconut which binds better. I used I used Let's Do Organic Unsweetened Shredded Coconut.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition assumes 1 1/2 cups white chocolate because a lot of the coating does not end up on the truffle balls but you do need to melt more chocolate than needed so that you can easily dip and coat.
Serving: 1truffle, Calories: 188kcal, Carbohydrates: 16g, Protein: 2g, Fat: 13g, Saturated Fat: 10g, Sodium: 24mg, Fiber: 2g, Sugar: 14g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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