4
4 ratings

Buttery Coconut Shortbread Truffles

By
Homemade truffles are mightily impressive, but are very simple to master

End your dinner party with these delicate, sweet, chocolate and coconut truffles.

This recipe is courtesy of Walkers Shortbread.

20
Servings
226
Calories Per Serving

Ingredients

  • 235 Grams shortbread, such as Walkers Gluten-Free Shortbread Rounds
  • 8 Ounces cream cheese, softened
  • 2 Cups sweetened shredded coconut
  • 1/2 Teaspoon vanilla extract
  • 10 Ounces semi-sweet chocolate chips
  • 2 Tablespoons 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.

Nutritional Facts
Servings20
Calories Per Serving226
Total Fat16g24%
Sugar15gN/A
Saturated10g49%
Cholesterol12mg4%
Protein2g4%
Carbs21g7%
Vitamin A42µg5%
Vitamin E0.4mg2%
Vitamin K2µg3%
Calcium19mg2%
Fiber1g6%
Folate (food)6µgN/A
Folate equivalent (total)18µg5%
Folic acid7µgN/A
Iron1mg6%
Magnesium24mg6%
Monounsaturated3gN/A
Niacin (B3)0.5mg2.5%
Phosphorus48mg7%
Polyunsaturated1gN/A
Potassium109mg3%
Sodium109mg5%
Sugars, added8gN/A
Zinc0.5mg3.4%