Coconut Cream Truffles
Recipe By: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: makes about 25 truffles
 
Ingredients
  • 1 - 8oz package cream cheese, softened to room temperature
  • 1 - 4oz stick of butter, softened to room temperature
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1½ cups shredded, unsweetened coconut
  • 8oz good quality dark chocolate
Preparation Instructions
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese and the butter on medium high, until light and fluffy about 5 minutes.
  2. With the mixer on medium, slowly drizzle the maple syrup in.
  3. Add both the extracts and the coconut.
  4. Using a small scoop or a spoon, scoop out the mixture into little balls, make them nice and round. It helps a little to keep it from sticking if you put some soft butter on your hands.
  5. Place the balls on a cookie sheet and place in the freezer for about 15 minutes.
  6. While they are freezing, melt the chocolate over low heat, stirring the whole time.
  7. Go get the truffles from the freezer and use a fork to balance one over the melted chocolate and use a spoon to scoop chocolate over the truffle. Allow the chocolate to drain down off the truffle, give it a tap to help the extra chocolate to drip down, then use another fork to help scrape the truffle off the first fork onto a tray or plate to cool. Repeat with the remaining truffles and then place them back into the freezer for another 10 minutes to get them to really harden up and then you are ready to taste!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/05/coconut-cream-truffles/