Description
These Chocolate Maraschino Cherry Coconut Truffles are a delightful treat combining the tropical flavor of sweetened shredded coconut with maraschino cherries, all enrobed in smooth semi-sweet or dark chocolate. Perfect for holidays or special occasions, these no-bake truffles are easy to make and offer a rich, creamy, and fruity bite-sized indulgence.
Ingredients
Scale
Truffle Mixture
- 2 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 24 maraschino cherries, well-drained and dried
Chocolate Coating
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil
- Extra shredded coconut, for garnish (optional)
Instructions
- Prepare Coconut Mixture: In a large bowl, combine the shredded coconut, sweetened condensed milk, almond extract, and vanilla extract. Stir thoroughly until the mixture is sticky and well blended. Cover and chill in the refrigerator for 30 minutes to allow the mixture to firm up for easier shaping.
- Form Truffle Balls: After chilling, scoop about 1 tablespoon of the coconut mixture and flatten it gently in your palm. Place one dried maraschino cherry in the center, then wrap the coconut mixture around the cherry to form a smooth, compact ball. Repeat this process until all 24 truffles are formed.
- Chill Truffles: Arrange the shaped truffles on a tray lined with parchment paper. Refrigerate for 1 hour or alternatively freeze for 30 minutes, so the truffles become firm and ready for coating.
- Melt Chocolate Coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth, ensuring no lumps remain.
- Dip Truffles in Chocolate: Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated truffle back onto the parchment-lined tray.
- Garnish and Set: Before the chocolate sets, sprinkle the tops with additional shredded coconut if desired. Once all truffles are dipped and decorated, place them in the refrigerator and chill for about 20 minutes, until the chocolate coating is firm and set.
Notes
- Ensure maraschino cherries are well-drained and patted dry to prevent excess moisture in the truffles.
- For a firmer texture, freeze the truffles before dipping in chocolate to avoid melting during coating.
- You can substitute semi-sweet chocolate with dark chocolate for a richer flavor or milk chocolate for a sweeter finish.
- Store the truffles in an airtight container in the refrigerator and consume within one week for best freshness.
- Additional flavor variations include adding a pinch of cinnamon or orange zest to the coconut mixture.
