Four Ingredient Coconut Truffles

These easy chocolate coconut truffles are reminiscent of an Almond Joy and the perfect weeknight treat. Four ingredients, no oven required.

Four Ingredient Coconut Truffles


Coconut. Truffles.

It’s like getting a box of customized Valentine’s candy two weeks after. I’m not a huge fan of variety boxes of chocolate anyway, I’d much prefer a box with one or two of my favorites. Or some easy, homemade ones.

Too bad my boyfriend hates coconut, eh?

These truffles are just like an Almond Joy, only better. They were inspired by my Chocolate Coconut Bars, one of the most popular recipes on the blog. I took coconut and sweetened condensed milk, drowned it in melted chocolate, and topped it with some chopped almonds. That’s right, only four ingredients. Did I mention it’s also no bake?

Four Ingredient Coconut Truffles

I made two versions; one completely covered and chocolate and the other just dipped in chocolate. I liked them both, but the chocolate capped ones are a lot easier to make. I also have this obsession with wasting nothing (I literally keep paper scraps) and feel like this method “wastes” a lot less chocolate. If you decide to make them all completely chocolate covered, you may have to increase the amount of chocolate chips. I’ll note it in the recipe below.

Four Ingredient Coconut Truffles

You could also change it up a little bit by dipping them in different types of chocolate, replacing the almonds with a chocolate drizzle, or topping them with some sprinkles. Maybe some spring sprinkles?

Spring anything? I’m desperate.

Four Ingredient Coconut Truffles
Yield: 12
  • 1½ cups coconut flakes
  • ¼ cup sweetened condensed milk
  • 1½ cups dark or semi sweet chocolate chips*
  • 3 tablespoons sliced almonds
  1. In a medium bowl, mix together coconut and sweetened condensed milk. Form into balls (gum ball size) and place on a small tray or plate covered in wax paper. Put in the freezer for 15 minutes to firm them up.
  2. Meanwhile, melt chocolate in a double boiler, or in a microwave using 30 second intervals.
  3. Remove truffles from freezer and carefully dip half into the melted chocolate, covering completely. I used a spoon and a fork to make sure there was an even coating of chocolate. Place on waxed paper and immediately sprinkle almonds over the top. Repeat with the remaining five truffles. Dip the remaining half in the chocolate. I found that the easiest and neatest way to do this was to take a small spoonful of chocolate and carefully spread it over the top half of each truffle. Again, sprinkle immediately with almond slices.
  4. Place truffles in the fridge until chocolate is set up and enjoy. Truffles can be kept in an airtight container either in the refrigerator or at room temperature. I prefer keeping mine in the refrigerator.



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