The best thing ever happened on Friday night.

Gooey Chocolate Coconut Truffles I

But first!

Some of you have asked how I dip my truffles since they appear all nice and smooth and stuff.

Gooey Chocolate Coconut Truffles I

I use forks. No biggie. Pretty sure this happened by accident about 5 years ago when I ran out of spoons.

I hate doing dishes.

Gooey Chocolate Coconut Truffles I

And yes, that would be me – the person who had a dish of brownies shatter in her oven – placing a glass bowl over a pot of boiling water. Sometimes I do stupid + desperate things.

You can see I’m not messy either. AT ALL.

Oh, and seriously? Most of my balls look like this. Not pretty. A nice, little hawt mess.

Gooey Chocolate Coconut Truffles I

Anyhooooo… Friday night.

We were at a little holiday gathering. After a few adult beverages we were ready to eat (i.e. like ravenous) and started to load up our plates with breads and cheeses and roasted red peppers and beef and this amazing penne. You may recall that there are really only two foods that my husband seriously dislikes. The first being coconut – he just can’t take the texture. He loves the taste and can slam a handle of Malibu like he’s 22 years old, but refuses to put the actual shreds in his mouth because they make his skin crawl. And the second is ricotta cheese – which I chalk up to him having some really crummy lasagna at some point in his life where the cheese resembled grit. But what do I know? Just a guess.

My cousin Lacy and I sat on the floor with our plates on a mini table and ate like hogs while Mr. How Sweet stood against the wall, attempting to devour his own plate as another party goer commented, “uh, who are you? You have red hair and don’t look like anyone here so I’m trying to figure out why you’re at this party.”

Me too, lady. Me too.


A few minutes later Lacy turns to me and says, “do you think this is ricotta in the penne?” To which I respond, “I’m pretty sure it is, it’s soooo good.” And she goes with a smirk, “well your husband is standing over there scarfing it.”

And scarfing it HE WAS. His second plate of it too. I was dyyyyying inside with giddiness. I love when he thinks he hates something and then eats like five platefuls.

Gooey Chocolate Coconut Truffles I

I don’t know where I disappeared to but when I returned, Lacy had filled him in on what he just ate and he couldn’t even take it. She was just as excited to break it to him too. Full on tantrum ensued. He refused to believe it. He insisted it was parmesan. Insisted it was feta. As the nice wife I am, I went on a mission to figure out how this penne was made and sure enough… it was penne with garlic and olive oil, topped with GIANT ICE CREAM SCOOPS FULL of ricotta. Yeah. That’s a lot of ricotta my friends. A lot of ricotta that he ate.

Since ricotta and I had easily one-upped him, I was aching to go 2 for 2. I made these truffles while he was at work (they are INSANELY easy, trust me), then strategically placed the pan in the fridge where he simply couldn’t miss them. Sure enough… he ate one.

Now the only problem is that I might be getting a divorce.

Gooey Chocolate Coconut Truffles I

Gooey Chocolate Coconut Truffles

makes about 24 teaspoon-sized truffles

3 cups sweetened, shredded coconut

1/2 cup powdered sugar

1/2 cup sweetened condensed milk

1/4 cup coconut oil, melted

1 1/2-2 cups milk chocolate chips, melted

In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. I used my hands to mix too! Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. Freeze for 10-15 minutes more. While freezing, melt chocolate chips in a double boiled or microwave. Remove coconut balls from freezer and immediately dip.

Refrigerate until ready to serve – at least 15 minutes.

Gooey Chocolate Coconut Truffles I

Moral of the store: make these tonight. They are so gooey and chewy I could die!

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148 Responses to “Gooey Chocolate Coconut Truffles.”

  1. #
    Marisa — April 13, 2012 @ 10:24 am

    Wondering if you think these can be made ahead and be frozen???? your thoughts?


    • Jessica — April 13th, 2012 @ 11:02 am



  2. #
    Sezzy — August 16, 2012 @ 1:42 pm

    Hey can we use dessicated coconut, if fresh coconut isn’t available?


  3. #
    Aubrey — December 11, 2012 @ 8:28 pm

    These were fantastic! I loved how moist they were. Thanks for sharing!


  4. #
    Mandy Kirk — January 27, 2013 @ 11:46 am

    I have to tell you how much I love your blog! One of my favorite foodie ones. I always drool and pine over each thing you post. But rarely every make anything–from anyones, because I have ZERO self control. So unless I am taking something somewhere it doesn’t happen. Well these truffles have been on the back of my mind to try since you posted them. I finally had my opportunity last night. Some friends of ours host a yearly “cookie party” where everyone can taste everything and then judge. Well, these little gems of yours got me “The Tastiest” So thanks :) Big hit by all. Will be making again.


  5. #
    Kristen — February 14, 2013 @ 3:07 pm

    I just made these Valentine’s day style for the hubby! I added almond extract and pink food coloring, and topped them with heart sprinkles & pink decorative sugar. Can’t wait to give them to him! <3


  6. #
    Kristoffer — April 17, 2013 @ 9:28 am

    What’s the consistency of the coconut goo before it is refrigerated? Would it be possible to pipe it? I’m thinking of using this recipe as filling for molded chocolate truffles.


    • Jessica — April 17th, 2013 @ 9:48 am

      it might be a little too thick to pipe… but if you use a wide tip it may be easier?


  7. #
    Chodniki dywanowe — September 27, 2013 @ 3:29 am

    Thanks for sharing your info. I really appreciate your efforts and I
    will be waiting for your next write ups thanks once again.


  8. #
    Bonny Lee — October 25, 2013 @ 5:18 pm

    I’m a Pastry Chef, and have been making dipped candies for over 45 years now. I haven’t frozen a candy center or truffle, before dipping in melted chocolate, for several years. I see in one of your pics that a dipped truffle has ridges on it, and I’m sure that this is because the truffle was frozen. 45 years ago, my mother handed me her recipe for a candy she dipped, and it called for freezing the candy centers. When I first made them, my coating had ridges too. Her recipe also called for adding paraffin to the chocolate chips, and using a toothpick to dip the frozen candy balls.

    Nowadays, there are wonderful “candy melts” available, and they are specifically made for melting and dipping. Wilton makes these in several flavors (even peanut butter) and they are available at WalMart and Michaels Stores. They are also available online from other companies. Wilton also makes a set of 3 dipping tools that are very inexpensive, and should be found in the same area as the candy melts. ,

    Hope this helps in you achieving a smoother candy coating.


  9. #
    Bonny Lee — October 25, 2013 @ 5:27 pm

    It’s me again. I failed to mention that I do refrigerate a truffle before dipping it, but do not freeze it. Most of the candy centers I make, however, I do not. If I leave them out to air dry for several hours, or overnight, they develop an outer crust, and can be dipped at room temperature. Sometimes, when they are hard, and I lift them off the parchment paper, they have a little of the center showing on the bottom. When that happens, I melt a little more coating, pipe a small circle on parchment, and place the candy or truffle on top. This will seal up the candy on the bottom. If I don’t do this step, they will sometimes ooze out butter, or a similar ingredient, making the candy cups I box them in messy.


  10. #
    Karl — February 13, 2015 @ 10:10 am

    how sweet do these come out? they look delicious, but I usually cut the sugar in all my recipes. As truffles (which I love) tend to be in the dark chocolate side and not too sweet.
    thank you



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