Ingredients
1 (8-ounce) block full-fat cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 cups sweetened shredded coconut, divided
1 teaspoon pure vanilla extract
12 ounces white chocolate melting wafers or almond bark
Instructions
1. In a large bowl, beat the softened cream cheese until smooth, then beat in the sweetened condensed milk.
2. Using a spatula, fold in 2 cups of the shredded coconut and the vanilla extract.
3. Cover the bowl and refrigerate the mixture for at least 2 hours, or until firm.
4. Scoop 1-tablespoon portions of the mixture and roll between your hands to form smooth balls.
5. Place the rolled truffles on a parchment-lined baking sheet and freeze for at least 30 minutes until very firm.
6. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
7. Dip each frozen truffle into the melted white chocolate to coat completely, allowing any excess to drip off.
8. Immediately roll the chocolate-covered truffle in the remaining 1 cup of shredded coconut.
9. Place the finished truffles back on the baking sheet and let them set until the chocolate has hardened, about 15-20 minutes.
Notes
For best results, use full-fat block cream cheese and white chocolate melting wafers. Do not skip the chilling and freezing steps, as they are crucial for a firm, easy-to-handle mixture. A small cookie scoop helps create uniform truffles.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2-3 truffles
- Calories: 330
- Sugar: 32g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 28mg