Coconut truffles recipe; This easy coconut truffles recipe is a great fit for Easter or spring celebrations.
Regular readers of this blog know how I feel about coconut.
It’s lovely. It’s fantastic. It’s delicious. It’s one of my favorite flavors, right behind chocolate. And peanut butter. And mint. I’m so indecisive. I just love all of it.
When I spied these completely adorable Bunny Tails on Pizzazzerie recently, I knew I had to give them a try myself. Partly because they’re adorable, but mostly because they are coconut. Anything that involves copious amounts of coconut and powdered sugar is fine with me.
I asked my son and his buddy whether they loved the coconut truffles enough to serve them to their hypothetical girlfriends. (At least, they better be hypothetical.) They were concerned that girls wouldn’t like the idea of bunny tails, (too gruesome) so they opted to call them cotton balls.
I don’t know what cotton balls have to do with anything. But, to each his own, I guess.
Either way, they were fine eating them, fine enough that they went back to the fridge several times in a 5-minute span.
This recipe is proof positive that candy making doesn’t have to be the laborious and detailed process that I always thought it was. I remember a neighbor showing some of us girls how to make homemade suckers, back when I was a teenager. I thought the process was hard and scary, and I was just certain I would ruin a pan doing it, so I never did try it on my own.
Someday I’ll get around to giving those suckers a second chance, but in the meantime easy “candies” like these are keeping me happy.
And why not? There’s no cooking, no candy thermometers, and very little waiting. That’s my kind of candy.
By the way, if you want to mix it up, you can use almond extract in these, rather than coconut. I honestly had a hard time deciding because almond extract might be my favorite scent. I think more lotions should smell like almond. I might even buy a candle if it smelled like almond.
In the end, though, it’s all coconut for this girl!
More coconut goodness you’ll love!
|Coconut Fudge Choc
Chip Cookie Bars
- 8 oz. cream cheese, softened
- ½ tsp. coconut extract (or almond extract)
- 5 cups powdered sugar
- 2-3 cups coconut
- Mix together softened cream cheese with extract. Add powdered sugar and ½ cup coconut to cream cheese mixture a little at a time, beating until smooth.
- Form balls of the truffle mixture and roll them in coconut. Place on a sheet pan.
- Chill for 10-15 minutes before serving. Store in refrigerator.