Almond Joy Truffles

Decadent, bite-sized treats made from a creamy coconut filling, crunchy almonds, and a rich chocolate coating, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 3

Servings: 24 truffles

Course: Dessert, Snack

Cuisine: American

Calories: 85

Ingredients Method Notes

Ingredients

Coconut Mixture

3 cups sweetened coconut flakes Choose high-quality coconut for the best flavor.
2/3 cup sweetened condensed milk For a non-dairy option, try using coconut condensed milk.
1 teaspoon coconut extract Use pure extracts for the best flavor.
24 whole almonds, roasted You can toast raw almonds lightly to enhance their flavor.

Chocolate Coating

3 cups semisweet chocolate chips Quality chocolate makes a big difference.
3 teaspoons vegetable oil This helps thin the chocolate for dipping.

Method

Preparation

Line a large baking sheet with parchment paper.
In a medium bowl, combine the sweetened coconut flakes, sweetened condensed milk, and coconut extract. Mix well until evenly distributed.
Scoop out 1 and 1/2 tablespoon portions of the coconut mixture and shape them into balls, pressing an almond into the top of each.
Freeze the balls on the prepared baking sheet for at least 3 hours until firm.

Dipping

In a microwave-safe bowl, heat the semisweet chocolate chips and vegetable oil in 20-second increments, stirring in between until melted and smooth.
Allow the chocolate to cool slightly before dipping each frozen coconut ball into the melted chocolate, letting the excess drip off.
Place the dipped truffles back on the parchment-lined baking sheet.
Refrigerate the truffles for about 30 minutes until the chocolate coating is firm.

Serving

Serve the Almond Joy Truffles chilled or at room temperature.

Notes

These truffles can be stored in the fridge for up to one week or frozen for up to three months. Prepare the coconut centers in advance and coat with chocolate right before serving.