Easy Almond Joy Truffles with Coconut and Chocolate
Ingredients
- 2 cups sweetened shredded coconut
- ½ cup sweetened condensed milk
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 oz semi-sweet or milk chocolate chopped or chips
- 1 teaspoon coconut oil or shortening optional
- 20 –24 whole almonds lightly toasted
Instructions
- Mix coconut, condensed milk, melted coconut oil, vanilla, and salt until the mixture holds together when pressed.
- Refrigerate for 30–40 minutes until firm.
- Scoop about 1 tablespoon of mixture and roll into balls or ovals.
- Press one almond into the top of each truffle.
- Chill shaped truffles for 20 minutes.
- Melt chocolate with optional coconut oil until smooth.
- Dip truffles in chocolate, tap off excess, and place on parchment paper.
- Refrigerate for 30 minutes until fully set.
Notes
• Finely shredded coconut gives the smoothest texture.
• Add condensed milk gradually if filling feels dry.
• Chill well before dipping to keep shapes intact.
• Use good-quality chocolate for best flavor and finish.
• Store chilled for the cleanest bite.
• Add condensed milk gradually if filling feels dry.
• Chill well before dipping to keep shapes intact.
• Use good-quality chocolate for best flavor and finish.
• Store chilled for the cleanest bite.