White Chocolate Macadamia Coconut Truffles
Indulge in the decadence of these White Chocolate Macadamia Coconut Truffles, a luxurious bite-sized treat with a tropical twist. Creamy white chocolate ganache is infused with roasted macadamia nuts, fragrant vanilla, and desiccated coconut, creating a rich and nutty base. Rolled in a delicate coating of coconut, these truffles boast a luscious texture and a beautifully sweet crunch. Perfect for gifting, entertaining, or simply treating yourself, these truffles are easy to make and require just 30 minutes of prep time. Serve them chilled or at room temperature for a melt-in-your-mouth experience that’s sure to impress. Whether you're a white chocolate lover or a coconut connoisseur, these truffles are the ultimate crowd-pleaser for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams white chocolate
- 120 milliliters heavy cream
- 30 grams unsalted butter
- 100 grams macadamia nuts (roasted and chopped)
- 100 grams desiccated coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil (optional, for smoother texture)
- 50 grams extra desiccated coconut (for rolling)
Instructions
Finely chop the white chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not allow it to boil.
Remove the saucepan from the heat and pour the hot cream over the chopped white chocolate. Let it sit for 2-3 minutes to allow the chocolate to soften.
Add the butter and coconut oil (if using) to the bowl and gently stir until the mixture is smooth and fully combined.
Mix in the vanilla extract, chopped macadamia nuts, and 100 grams of desiccated coconut. Stir until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the mixture is firm enough to handle.
Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop out portions of the chilled mixture and roll them into small balls with your hands.
Place the extra desiccated coconut on a plate. Roll each truffle in the coconut until completely coated, then place it on the prepared baking sheet.
Refrigerate the truffles for another 30 minutes to set fully before serving.
Store the truffles in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.7 g | 437% | |
| Saturated Fat | 200.2 g | 1001% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 193.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1938 mg | 41% | |
*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.
