These coconut balls, or white chocolate coconut truffles, make perfect edible Christmas gifts for family and friends. The white chocolate combined with coconut and cookie crumbs makes for a less sweet, and yet, delicious cookie truffle.
In a microwave-safe bowl or double boiler melt the white chocolate and coconut cream. Tip - use 50% power and heat at 30-second intervals to prevent burning the chocolate
Add the cookie crumbs, vanilla extracts, and desiccated coconut and combine well. The mixture will thicken as the coconut absorbs all moisture.
Cover with plastic wrap and let chill in the fridge for an hour or until firm enough to roll.
When chilled, take about a teaspoon amount of mixture and roll it into balls. Then roll the ball into the dry desiccated coconut.
You must use thick coconut cream otherwise you will have too much liquid in the mixture which will not set. It is best to delay the process if necessary but chill the can of coconut cream and then use only the thickened coconut cream
Make sure the cookies are crushed to crumbs and ensure the chocolate is all melted. Pieces of chocolate or big cookie pieces will not give a smooth texture.
Always melt chocolate at low heat and in a short burst to prevent the chocolate. And, make sure no water or condensation gets into the chocolate. Any one of these will situations can make the chocolate grainy or seize. Read my tips for melting and working with chocolate
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you