With only a few simple ingredients, These incredible Caramel Coconut Truffles are a super delicious, no bake treat.

Caramel Coconut Truffles are crazy amazing!
Everything you love about those fabulous samosa cookies rolled in to a tasty truffle. Perfect for gift giving season. These bite size treat are a dangerous favorite of mine, meaning I can’t keep them in the house because I can’t stop eating them.

These truffle are worth every step involved in making them. I can’t describe to you how happy I am with how these turned out. They are easy to make and the mix of toasted coconut and caramel drizzles with chocolate make my heart happy. They freeze great and are an awesome addition to your holiday baking list!

Things I found interesting on the Internet.

Amazing Gingerbread Houses – These are crazy.
Kids Try Holiday Food From Around the World – Love This.

Caramel Coconut Truffles

Ingredients
Instructions
  1. With a hand mixer, Beat cream cheese and icing sugar in a bowl until it soft and fluffy. stir in cookie crumbs until a dough is formed. (I crushed the shortbread cookies in my food processor, but you can put them in a large zip-lock bag and crush them with a rolling pin.)
  2. Take tablespoon size amounts of the dough and roll in to balls. about 20-25 balls. Place balls on a parchment lined sheet pan and refrigerate for 45-60 minutes.
  3. Melt caramel over a double boiler or in microwave with butter. Using a double boiler takes a lot longer but I like it better because you can keep warm while dipping. If you use the microwave- 30 seconds bursts while stirring until smooth.
  4. Remove cookie balls from the fridge, mix coconut into the caramel.
  5. Working very quickly. Drop ball in to coconut caramel mix with a spoon completely cover with caramel.
  6. Place back on lined baking sheet. and refrigerate for another 30-60 mins.
  7. Once cooled drizzle with melted chocolate and sprinkle with toasted coconut and enjoy!

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Caramel Coconut Truffles
Print Recipe
Servings
24 Truffles
Servings
24 Truffles
Caramel Coconut Truffles
Print Recipe
Servings
24 Truffles
Servings
24 Truffles
Ingredients
Servings: Truffles
Instructions
  1. With a hand mixer, Beat cream cheese and icing sugar in a bowl until it soft and fluffy. stir in cookie crumbs until a dough is formed. (I crushed the shortbread cookies in my food processor, but you can put them in a large zip-lock bag and crush them with a rolling pin.)
  2. Take tablespoon size amounts of the dough and roll in to balls. about 20-25 balls. Place balls on a parchment lined sheet pan and refrigerate for 45-60 minutes.
  3. Melt caramel over a double boiler or in microwave with butter. Using a double boiler takes a lot longer but I like it better because you can keep warm while dipping. If you use the microwave- 30 seconds bursts while stirring until smooth.
  4. Remove cookie balls from the fridge, mix coconut into the caramel.
  5. Working very quickly. Drop ball in to coconut caramel mix with a spoon completely cover with caramel.
  6. Place back on lined baking sheet. and refrigerate for another 30-60 mins.
  7. Once cooled drizzle with melted chocolate and sprinkle with toasted coconut and enjoy!
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