Coconut Truffles with Macadamia Nuts
Indulge in the tropical decadence of Coconut Truffles with Macadamia Nuts, a delightful no-bake treat that’s irresistibly creamy, nutty, and perfect for coconut lovers. Made with shredded unsweetened coconut, rich sweetened condensed milk, and crunchy macadamia nuts, these bite-sized confections are coated in silky white chocolate and a final layer of extra coconut for a beautiful finish. Infused with vanilla for a hint of warmth and prepared in just 20 minutes (plus chill time), these truffles are a fuss-free dessert for parties, gifts, or everyday indulgence. With their melt-in-your-mouth texture and luxurious flavor, they’re sure to be a hit! Serve them chilled or at room temperature, and enjoy a tropical escape with every bite.
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Recipe Information
Ingredients
- 200 grams Shredded unsweetened coconut
- 200 milliliters Sweetened condensed milk
- 200 grams White chocolate
- 100 grams Macadamia nuts
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar
- 1 tablespoon Coconut oil
- 100 grams Extra shredded unsweetened coconut (for coating)
Instructions
Finely chop the macadamia nuts and set them aside.
In a mixing bowl, combine the shredded coconut, sweetened condensed milk, chopped macadamia nuts, and vanilla extract. Stir until a sticky, cohesive mixture forms.
Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to make it easier to handle.
Using a small spoon or cookie scoop, take about 1 tablespoon of the mixture and roll it into a small ball between your hands. Repeat until all the mixture is used. Place the balls on a baking tray lined with parchment paper and refrigerate for another 15 minutes.
Meanwhile, melt the white chocolate and coconut oil together in a double boiler or microwave in 30-second intervals, stirring each time, until smooth.
Place the extra shredded coconut in a shallow dish for coating.
Using a fork or skewer, dip each ball into the melted white chocolate, ensuring it’s evenly coated. Let excess chocolate drip off, then roll the coated truffle in the shredded coconut to coat it completely.
Place the coated truffle back on the parchment-lined tray. Repeat with the remaining truffles.
Refrigerate the truffles for at least 1 hour to allow them to fully set.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.9 g | 474% | |
| Saturated Fat | 247.0 g | 1235% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 395.1 g | 144% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 332.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1263 mg | 97% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
