Don’t you just hate it when you have a post completely written, sans final pics, and it was somehow forgotten in the hustle and bustle of the crazy-busy holidays? Sorry this is late. But, these babies would also be VERY good for Valentine’s Day, birthdays, anniversaries,
and to just plain tuck away and save for next year , (pffffftt, yea right!), make these babies now and hide them for yourself! 😉 That’s more like it! 😉 So all is not lost. My apologies everybody, for my “better late than never” post, and pretty awesome recipe…..perfect for UPcoming holidays! 😉 And yes. Next year, too. 😉 …..
Ho, Ho, Ho! Merry Christmas and Happy Holidays! If you’re searching for those last few items to make for your hostess tray, gift bags, and plate of goodies to leave by the fireplace for Santa, then look no further! These are easy, quick, take just a few ingredients, and are actually healthy (minus the chocolate!), and are what holiday dreams are made of! The insides are naturally sweetened, light and fluffy like freshly fallen snow, and if dark chocolate is used on the outside, this is one indulgent treat you won’t have to feel guilty about enjoying! I think that these Chocolate Covered Coconut Truffles will become a new favorite of not only yours, but I’m sure Santa will be sure not to miss your house on Christmas Eve! 😉
These beautiful, dainty little candies start with coconut that you want ground much finer than what you get in a regular package of shredded and sweetened coconut. So just grind it in a blender, food processor, or use what I did, a mini chopper, and chop it until it’s fine and resembles snowflakes! I did mine in 2 batches, one cup at a time, and that worked perfectly in just minutes!
Then just dump it into a bowl, add real, 100% fresh raw honey, all-natural coconut oil, a tiny pinch of salt and vanilla extract! I also added a little coconut extract, but that’s completely up to you. Don’t add very much of this stuff, or it can end up tasting like suntan oil. (Don’t ask me how I know this). Then, just stir it all together, mixing the ingredients evenly, until it’s a nice, thick paste-like consistency. (*I warmed my coconut oil in the microwave for just a short amount of time, about 10 seconds or so just to soften it a little, as mine being cold, was hard as a rock. You don’t want to melt it, just warm it enough so that it’s softened, creamy, and easy to stir in).
Scoop out a small amount with a spoon, squish together to compact, roll into a ball, and place onto a baking sheet lined with wax paper. When you get them all rolled, 18 – 22 balls depending on the size that you want to make them, just pop them all into the fridge to chill and harden.
Good to know tip: Your hands will get good and oily from the coconut oil after rolling the balls. Rinse your hands under warm water to rinse off any coconut pieces and some of the oil. Then rub the rest of the oil into your hands! Coconut oil is an excellent moisturizer and your hands will be soft but not not greasy at all!
Then comes the fun part! Melting that creamy, decadent chocolate and dipping the little coconut snowballs in all that glossy lusciousness! (And, of course, licking the bowl when you’re done. Not that I actually did that… 😉 )
This is the only naughty part that I did. I used milk chocolate almond bark, but the coating was thin. *If you use a dark chocolate that’s healthier, you’re golden.
And ta-dah!! Just look how pretty!! I took them one step further and melted just a little white chocolate almond bark to drizzle over the tops for a (“semi”) professional look. Well, that’s the look I was trying to go for….I must’ve failed decorating class….
But I don’t think Santa will mind! 😉 I’ve been (mostly) good this year, but a little bribe never hurts! 😉
But seriously. These are absolutely wonderful! And will become a permanent addition to my holiday hostess tray and gift bags for years to come! I hope that these become a new tradition at your house, too!
Merry Christmas and Happy Holidays everyone!
Safe travels to those visiting friends and family far away!
Let’s all have a wonderful new year!
*Recipe adapted from Pinch of Yum.
- 2 cups sweetened angel flake coconut, finely chopped
- 4 Tbl. honey
- ⅓ cup coconut oil, softened if very hard and solid
- 1 tsp. vanilla
- ⅛ tsp. coconut extract
- tiny pinch of salt
- 4 oz. dark, semi-sweet, or milk chocolate for melting (I used almond bark)
- 1 - 2 squares white chocolate almond bark, melted, to drizzle
- Pulse the coconut in a blender, mini chopper, or food processor until the texture is finely chopped and resembles snowflakes.
- Place into a bowl, add honey, coconut oil, and vanilla and coconut extracts. Stir until well mixed and a thick paste forms.
- Roll mixture into 18 - 22 small balls. (*Squeeze mixture together if needed as you roll them). *I made mine small and got 22 of these heavenly candies!
- Place coconut balls onto wax paper-lined baking sheet, then pop into the refrigerator for 30 minutes or until firm.
- Melt chocolate slowly and gently until smooth and spreadable in microwave or on stovetop in a double boiler. (*I used milk chocolate almond bark and microwaved according to package directions).
- Using two forks, roll each coconut ball in the melted chocolate until completely covered. Shimmy shake each well-coated coconut ball on one fork, letting the excess chocolate drip off. Gently place the chocolate covered balls back onto wax paper with help from the second fork. When all are coated, chill until the chocolate has hardened.
- When chocolate coating has hardened, melt white chocolate almond bark in small bowl according to package directions, and drizzle over each candy. Re-chill to harden again. Enjoy!
- Can be stored in the fridge or room temp., in an airtight container lined with wax paper.