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
1⁄2 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.
Source: Read Full Article
