Coco Not Kidding Around

No-Bake Chewy Coconut Caramel Truffles Rolled in Toasted Coconut

30 minutes
Serves 4
DessertItalian
Herb's take

Inspired by classic Italian coconut confections (think Baci or Raffello, but with a caramel twist), these truffles are a lesson in the physics of binding and toasting. You'll master the art of coconut caramelization while keeping your oven firmly off duty.

Ingredients

Yield
4

Instructions

  1. 01
    Line a baking sheet with parchment paper and set aside.
  2. 02
    Place 1 cup of the shredded sweetened coconut in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 4-6 minutes. Transfer toasted coconut to a plate to cool.
  3. 03
    In a medium bowl, combine the remaining 1 cup of shredded sweetened coconut with the sweetened condensed milk, melted unsalted butter, fine sea salt, and vanilla extract. Stir until the mixture is thick and sticky.
  4. 04
    Let the coconut mixture rest for 5 minutes so it firms up a bit.
  5. 05
    Scoop out tablespoon-sized amounts of the mixture and roll between your palms to form balls. You should get about 16 truffles.
  6. 06
    Roll each truffle in the cooled toasted coconut, pressing gently so it adheres.
  7. 07
    Place the finished truffles on the prepared baking sheet. Refrigerate for 15 minutes to set the texture.
  8. 08
    Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.