Copycat Fannie May Trinidads
Indulge in the tropical decadence of these Copycat Fannie May Trinidads, a luscious homemade version of the iconic coconut truffles. This simple yet luxurious recipe combines sweetened condensed milk, unsweetened coconut, and vanilla for a perfectly chewy center, enveloped in a smooth layer of creamy white chocolate. Rolled in golden, toasted coconut for a subtle crunch, these truffles capture the perfect balance of sweetness and texture. With just 30 minutes of prep time and a handful of ingredients, this no-bake treat is ideal for gifting, parties, or satisfying your sweet tooth. Store them in the fridge for a chilled delight or serve at room temperature for melt-in-your-mouth goodness. Perfect for coconut lovers, these tropical-inspired truffles are elegance in every bite!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 2 cups Unsweetened shredded coconut
- 1.5 cups Powdered sugar
- 0.5 cups Softened unsalted butter
- 1 tsp Vanilla extract
- 12 oz White chocolate chips
- 1 tbsp Coconut oil or vegetable shortening (for melting chocolate)
- 1.5 cups Sweetened shredded coconut (for coating)
Instructions
In a large mixing bowl, combine the sweetened condensed milk, unsweetened shredded coconut, powdered sugar, softened butter, and vanilla extract.
Mix thoroughly until the ingredients are fully incorporated and form a soft, sticky dough.
Using a small cookie scoop or a spoon, scoop out small portions of the coconut mixture and roll them into 1-inch balls. Place the balls on a parchment paper-lined baking sheet.
Chill the coconut balls in the refrigerator for at least 1 hour, or until firm.
While the coconut balls are chilling, toast the sweetened shredded coconut for coating. Spread the coconut evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Remove and let cool.
Melt the white chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
Use a fork or dipping tool to coat each chilled coconut ball in the melted white chocolate. Allow the excess chocolate to drip off before placing the coated truffle back on the parchment-lined baking sheet.
Immediately sprinkle or roll the coated truffles in the toasted coconut while the chocolate is still wet.
Repeat with the remaining coconut balls until all are coated.
Let the truffles set at room temperature for about 30 minutes or refrigerate for 15 minutes to harden the chocolate.
Store the finished truffles in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 21% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 27.2 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 141 mg | 3% | |
*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.
