Bite-Sized Coconut Truffles — Carrie Sheridan

Bite-Sized Coconut Truffles — Carrie Sheridan

Chef’s Note

“can toast the coconut if you want to – for the coating or to put in the cream cheese base. spread coconut on a sheet pan and toast at 400 for 5-10 minutes. DO NOT TOAST TOO DARKLY.”

READY IN:

20mins

YIELD:

50 cookies

UNITS:

US

IngredientsNutrition

  • 8 ouncescream cheese, softened
  • 12 teaspooncoconut, extract*
  • 5 cupspowdered sugar
  • 2 -3 cupscoconut
  • Directions

  • if desired, toast 1-3 cups coconut for 5-10 minutes on a baking sheet, baking at 400 degrees.
  • Mix together the softened cream cheese with the extract.
  • Add the powdered sugar and 1/2 cup coconut and mix that in small amounts to the cream cheese mixture, blending well.
  • Form balls of the truffles and roll them in coconut.Place on a sheet pan.
  • Chill for 10-15 minutes before serving. Store in refrigerator.
  • * can substitute almond extract.
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