Buttery Coconut Shortbread Truffles
Buttery Coconut Shortbread Truffles
End your dinner party with these delicate, sweet, chocolate and coconut truffles.This recipe is courtesy of Walkers Shortbread.
Servings
20
Ingredients
- 235 gram shortbread, such as walkers gluten-free shortbread rounds
- 8 ounce cream cheese, softened
- 2 cup sweetened shredded coconut
- 1/2 teaspoon vanilla extract
- 10 ounce semi-sweet chocolate chips
- 2 tablespoon coconut oil
Directions
- Place 140 grams of the shortbread in a large Ziploc bag, and crush them into fine crumbs.
- In a large bowl, beat the cream cheese until smooth. Add the coconut, vanilla, and shortbread crumbs. Beat until well combined.
- Use your hands to portion the dough into bite-size truffles, and smooth them into round balls.
- Place the remaining shortbread in the empty Ziploc bag. Crush them into fine crumbs. Transfer the crumbs to a shallow bowl or plate, and roll each truffle in the crumbs.
- Place the crumb-coated truffles on a baking tray. Chill in the freezer for at least half an hour.
- Combine the chocolate and coconut oil in a small glass bowl. Microwave for 90 seconds to melt. Stir to make sure it is smooth. Drizzle the chocolate over the truffles, and sprinkle with any remaining shortbread crumbs.
- Place in the refrigerator until the chocolate has set. Transfer to an airtight container. Store in the refrigerator for up to 3 days.