Easy Chocolate Coconut Truffles
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These easy chocolate coconut truffles are a super simple no-bake treat, made with basic pantry and fridge ingredients. Kid-friendly, but with an adults-only rum-laced variation!
These delicious chocolate coconut truffles are a family staple in our house, and I’ve been making them since I was a kid.
Also known as chocolate coconut balls, the original recipe for these was in a children’s microwave cookbook that I was given when I was still in primary school. The book has sadly disappeared at some point over the years, but thankfully, this recipe was already immortalised on a well-worn, chocolate-stained page in my recipe collection book.
I have tweaked the recipe quite a bit since then, including a grown-up variation with the addition of rum to make a classic rum ball or rum truffle. But they’re still super quick and easy to make with just a handful of ingredients, and everyone seems to love them.
Both versions use the same simple recipe base, which has a texture that’s kind of a cross between a cake-pop and a no-bake slice, with a bit of crunch from the crushed cookies.
Ingredients
These are what I would call pantry-staple ingredients in our house, although if you’re not as baking crazy as I am, that may not be the case. But hopefully, you’ll be able to find them all easily enough.
Crushed cookies/biscuits: This recipe originally called for digestive biscuits, but you can pretty much use any biscuits or cookies you like in this recipe. I used gluten-free cookies that have a slight coconut flavour, but any kind of cookie with a complementary flavour will work well. To make these gluten free, use gluten free cookies.
Icing sugar – Also known as powdered sugar or confectioner’s sugar.
Coconut: Desiccated coconut is finely shredded, unsweetened dried coconut. I’m not sure how much of a “thing” this is in other countries, but if you can’t find it then use the finest shredded coconut you can find, or just pop some regular unsweetened shredded coconut in a food processor or blender and blitz for a few seconds.
Cocoa: You can use either regular unsweetened cocoa powder or Dutch-processed cocoa powder. Use the best quality cocoa that you can afford, it’s worth it for that rich chocolate flavour.
Vanilla: I like to use my homemade vanilla extract in this, but you can use your favourite vanilla extract or you can also use some vanilla paste instead. You could also make infinite variations on this recipe using different extracts (peppermint truffles, anyone?)
For grown up rum truffles, use your favourite dark or golden rum (I wouldn’t use white rum here).
Chocolate sprinkles – This is optional, you can just roll the truffles in coconut, but I like to do some with coconut and some with chocolate sprinkles.
When it comes to the sprinkles, I have started buying these Dutch chocolate sprinkles (known as hagelslag or chocoladehagel) because I was going through the smaller containers rather quickly.
Alternatively, you can pretty much use any sprinkles you like! I sometimes do red and green sprinkles when I make these during the Christmas holiday season.
How to Make chocolate coconut truffles
I mean they’re really easy, so there isn’t much to talk about, but I wanted to add some process pictures here so you can see how the mixture is supposed to look.
Start by crushing the cookies/biscuits – you can do this in a food processor, or pop them into a sealable plastic bag and crush them with a rolling pin. They don’t have to be completely crushed to a powder, some small pieces of biscuit are fine.
Add all of the dry ingredients to a large bowl.
Mix them together until they’re well combined.
Pour in the melted butter and vanilla extract.
And mix it all together. make sure you scrape down the side of the bowl to get everything combined well.
I’ve added a couple of troubleshooting tips in the recipe card below in case the mixture is too soft or too dry, but really all you need to do is make sure you can easily roll it into balls.
If it’s too dry, add a little more melted butter or a splash of water (or more rum, if you’re making rum balls).
If the mixture is too soft you can add more crushed cookies, or pop it in the fridge for a bit to firm up.
Then all you need to do is roll the balls in more coconut, chocolate sprinkles, or both. Place them onto a parchment paper lined baking sheet and allow them to set in the fridge for at least 30 minutes.
As far as the sizing of the truffles goes, you can make them as big or small as you like. I have this small cookie scoop with a 1-tablespoon capacity which, to me, makes the perfect-sized truffles.
To get a similar size without a scoop, just use a level tablespoonful or a heaped teaspoonful, or you can even use a melon baller.
Storing the Truffles
These truffles keep really well in the fridge… if, of course, you can manage not to eat them all in one go. Store them in an airtight container or glass jar with a lid.
You can also freeze them in an airtight container if you want them to last even longer.
Variations
The great thing about this recipe is that it’s the perfect base recipe for different variations.
- These are amazing with peppermint extract instead of vanilla, to make coconut peppermint truffles.
- You can use pretty much any other flavouring extract, oil or essence in this recipe.
- Add chocolate chips – dark, milk white or flavoured chips would all be great additions.
- For boozy chocolate truffles, you can add any of your favourite liqueurs. I make these sometimes with Frangelico or Amaretto, and they’re both delicious.
- Use toasted coconut if you really want to amp up that coconut flavour.
I once also used these homemade chocolate truffles to fill a chocolate box cake for my nephew’s birthday, because he loves the truffles so much. He was farrrr more interested in the truffles than the cake and shoved one in his mouth as soon as the candles were blown out!
Chocolate Dipped Coconut Truffles
Instead of rolling the truffles in coconut or sprinkles, you can add a chocolate coating instead. I prefer dark or milk chocolate, but white chocolate will also work (you may just see a bit of the darker filling peeking through.
Gently melt the chocolate in a double boiler (a heatproof bowl over a saucepan of barely simmering water) then use a toothpick or fork to dip each truffle into the melted chocolate, letting the excess chocolate drip off back into the bowl. Place them onto a baking paper lined cookie sheet and leave to set.
More No-Bake Recipes
Gluten Free Rice Krispie Treats
Strawberry Rice Krispie Treats
Caramilk Slice
Gluten Free Lemon Slice
Easy Chocolate Coconut Truffles
Ingredients
- 250 g salted butter
- 250 g vanilla or chocolate cookies
- 100 g desiccated or fine shredded coconut (1 cup)
- 250 g icing sugar (2 cups)
- 60 g cocoa powder (½ cup)
- 1 1/2 teaspoons vanilla extract
- OR
- 2 or more! teaspoons rum, for adults only balls
- Extra coconut and/or chocolate sprinkles for rolling*
Instructions
- Chop the butter into pieces, place in a microwave-safe jug and microwave in 30-second bursts until just melted. Set aside to cool.
- Crush the cookies. You can do this by placing them in a resealable plastic bag and bashing with a rolling pin, or alternatively place them in a large bowl and crush with the end of a rolling pin. I like to have them mostly crushed, but leaving some larger pieces is quite nice for a bit of crunch.
- In a large bowl, place the crushed cookies and the coconut, then sift in the icing sugar and cocoa. Stir to combine.
- Add the cooled melted butter and vanilla or rum. Stir to combine well. If the mixture looks too dry to roll into balls, then add a little more melted butter (or you can also add a splash of water). If it's too wet/soft, you can either add a few more crushed cookies or a little more icing sugar, or alternatively place the bowl into the fridge for 10-15 minutes until it firms up. I usually put mine in the fridge and then use the time to tidy the bench and get ready for rolling the balls.
- Line a baking tray with non-stick baking paper.
- Place the extra coconut and/or chocolate sprinkles into small bowls. Roll heaped teaspoonsful of the truffle mixture into balls, then roll in the coconut or sprinkles and place on the tray.
- Chill the balls until firm (around 20-30 minutes).
- Transfer to an airtight container, and store in the fridge. The balls will keep well for a couple of weeks. They can also be frozen for longer storage.
Notes
Recommended Equipment
If you (or your kids!) make these easy chocolate coconut truffles, please show us! You can post on my Facebook page or tag me on Facebook @sweetnessandbite or tag me on Instagram @sweetness.and.bite 💜
Enjoy!
xx Natalie
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