Coconut Pecan Truffles
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.
Servings: 5 -6 dozen
Calories: 321kcal
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.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 37g | Protein: 2g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 72mg | Fiber: 3g | Sugar: 32g