Tuesday, March 1, 2011

Coconut Truffles

  • Coconut Truffles
  • 2 dozen

  • 2 2/3 cups flaked coconut
  • 2/3 cup powdered sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup finely chopped almonds, toasted
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • chocolate candy coating
Combine coconut, sugar, condensed milk, almonds, butter and vanilla. Cover and refrigerate for at least two hours.  Roll into 1 inch balls, place on waxed paper lined cookies sheets and refrigerate for at least one hour.  Dip candies in melted chocolate; let harden on kitchen counter. Refrigerate until serving.  Enjoy!