- 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!
