With a toasted pecan and sweetened coconut filling, these chocolate covered truffle candies are an easy holiday treat that’s fun to make and eat.
If you love the flavors of chocolate and coconut, then you will love these Coconut Pecan Truffles, filled with sweetened coconut and toasted, chopped pecans.
The flavor of these truffles reminds me a lot of Almond Joy candy bars, but with pecans instead of almonds.
So if you’re thinking almonds would be a great substitute for the pecans, you’d be right. I like to chop the nuts for these candies quite finely, but if you prefer a more crunchy texture, a coarse chop works too.
And if you don’t like nuts, or have a nut allergy, you can leave the pecans out and just make coconut chocolate truffles.
Either way, the result is an irresistible sweet treat that’s easy to make, and can even be made ahead and frozen to save you time during the busy holiday season.
Although I make these truffles most often around Christmas time, they’re the kind of candy you can make an enjoy any time of year.
The recipe does make almost 6 dozen truffles–thank goodness you can freeze them! But if you don’t want to be tempted by so much coconut and chocolate goodness, consider making half a batch.
Of course, no one is going to complain if you share! Unless they don’t like coconut, like my youngest child. So almost no one is going to complain.
I like to cover these truffles in semi-sweet or dark chocolate, but milk chocolate is a great option too. And if you have any extra chocolate, it looks great drizzled over the finished truffles.
These Coconut Pecan Truffles are a wonderful addition to any Christmas cookie platter, but you’ll definitely want to enjoy them all year long.
Be sure to save this recipe for Coconut Pecan Truffles to your favorite Pinterest board for later.
Here’s what you’ll need to make Coconut Pecan Truffles
- Butter
- Powdered sugar
- Sweetened condensed milk
- Vanilla
- Shredded coconut
- Pecans
- Semisweet chocolate or chocolate chips
Coconut Pecan Truffles
Ingredients
- 1 cup butter softened
- 4 cups powdered sugar
- 1 14 oz. can sweetened condensed milk
- 1 teaspoon vanilla
- 4 cups sweetened shredded coconut
- 2 cups finely chopped pecans toasted
- 6 cups semisweet chocolate chips
Instructions
- With an electric mixer, beat butter, powdered sugar, sweetened condensed milk and vanilla until well combined.
- Stir in the coconut and chopped pecans. Divide the filling in half and refrigerate for at least one hour.
- Working with half the filling at a time, roll the coconut mixture into 1-inch balls and place on parchment paper lined baking sheets. Return to the refrigerator for an additional 30 minutes.
- Meanwhile, in a microwave safe bowl, melt the chocolate at 50% power until smooth. Dip the coconut balls into the melted chocolate, allow any excess to drip off.
- If desired, drizzle the truffles with additional melted chocolate. Return to the parchment lined baking sheets and refrigerate until the chocolate is set.
3 comments
Carla
This is a great recipe! It’s just like the ones my mother in law in Alabama used to make. Back in the old days the recipe called for paraffin wax and chocolate chips to make the coating. It tastes great and is very shiny, but I always had a sensitive stomach so I use those chocolate candy coating blocks instead. Yummy and shiny but without the wax. Thanks for this lovely recipe, I’m going to make them for the holidays again this year. I’m only sorry that my husband passed away and can’t enjoy them. Happy Holidays!
MJ Johnston
I’m going to try your recipe. Do you use salted or unsalted butter? Do you store in a air tight container in the refrigerator or at room temperature? Thanks.
Danelle
I always use unsalted butter so I can add salt to my liking. These are good at room temp for a day or so, but for longer, I store them in the fridge. But I think they taste better if you bring them to room temp before eating.