Coconut Cream Truffles

 

INGREDIENTS

1/4 cup butter softened

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

2 tablespoons cream of coconut I used Coco Real Brand

Pinch salt

1 1/2 cups powdered sugar

1 cup shredded coconut

6-8 ounces chocolate candy melts or semi-sweet baking chocolate

INSTRUCTIONS

* Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut.

* Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil and chill overnight, if needed.

* When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired.

* Chill until set, store in refrigerator. Best served at room temperature.