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–+ servings

Coconut Shortbread Truffles

Course: Dessert
Cuisine: Christmas, Dessert, North American
Prep Time: 30 minutes
Refrigeration Time: 30 minutes
Total Time: 1 hour
Servings: 26 truffles
Calories: 180kcal
Author: Lord Byron's Kitchen
You will not believe how easy these Coconut Shortbread Truffles are to prepare! With lots of coconut flavour, these truffles are made with crumbled shortbread cookies and dipped in velvety white chocolate. Be sure to toast the coconut first to really get the best out of this holiday confection!
Print Recipe

Ingredients

  • 8 ounces brick-style cream cheese, softened
  • 2 cups crumbled shortbread cookies
  • 1 1/2 cups toasted coconut
  • 1 teaspoon coconut extract
  • 2 cups white chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Place the softened cream cheese into a large mixing bowl and use a handheld mixer to smooth the texture of the cream cheese. Beat until there are no lumps.
  • Add the coconut extract and beat together until well incorporated.
  • Next, beat in the crumbled shortbread and the toasted coconut until well combined. Cover and refrigerate mixture for 30 minutes.
  • When firm, measure out a tablespoon of the mixture. Roll into balls and place on a parchment-lined baking tray. Once all of the balls are rolled, place the baking tray in the fridge.
  • Place the white chocolate chips and the coconut oil into a microwave-safe bowl. On medium power, microwave the chocolate for 30 seconds. Remove and stir. Continue to microwave in 15 second increments on half powder until chocolate is smooth. Stir between each increment.
  • Working with chilled truffles, insert a toothpick about 1/3rd of an inch into the truffle. Dunk the truffle into the bowl of chocolate and gently move the toothpick in a circular motion so that the entire truffle is enrobed. Carefully lift the truffle out of the chocolate and slightly tap the toothpick on the rim of the bowl. The excess chocolate will fall back into the bowl.
  • Next, transfer the truffle to a baking sheet lined with parchment paper. Top with just a scant sprinkling of the remaining 1/2 cup toasted coconut.
  • Continue to coat all of the truffles in the melted white chocolate. Once done, transfer baking sheet to fridge until chocolate is firm.
  • Transfer to food safe container. Keep refrigerated.

Nutrition

Calories: 180kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg