Divine Chocolate Coated Coconut Truffles

1. 1

   Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.

2. 2

   Add soften butter. Pulse until combined.

3. 3

   Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.

4. 4

   Slowly add powdered sugar until dough forms a ball.

5. 5

   Chill dough until it is easy to roll (about 1 hour in freezer).

6. 6

   Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.

7. 7

   Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.

8. 8

   NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.

* Per serving · 4 servings · Values may vary.

No additional tips available.