Description

These Chocolate Maraschino Cherry Coconut Truffles are a decadent treat that combines the tropical flavor of coconut with the rich taste of dark chocolate and sweet maraschino cherries. Perfect for holidays or special occasions, these no-bake truffles are easy to prepare, featuring a creamy coconut filling encasing a cherry, all dipped in silky melted chocolate and garnished with extra shredded coconut for added texture and flavor.

Ingredients

Scale

Filling Ingredients

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

Coating Ingredients

1 1/2 cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil

Garnish

Extra shredded coconut, for garnish (optional)

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Instructions

Prepare the Coconut Mixture: In a large bowl, combine sweetened shredded coconut, sweetened condensed milk, almond extract, and vanilla extract. Stir thoroughly until the mixture becomes sticky and well-combined. Place the bowl in the refrigerator and chill for 30 minutes to allow the mixture to firm up.
Shape the Truffles: Once chilled, take about 1 tablespoon of the coconut mixture and flatten it in the palm of your hand. Place a dried maraschino cherry in the center, and carefully wrap the coconut mixture around the cherry to form a smooth, round ball. Repeat this process to make 24 truffles.
Chill the Truffles: Arrange the shaped truffles on a parchment-lined tray. Refrigerate the tray for 1 hour to firm the truffles, or alternatively, freeze them for 30 minutes for a faster setting.
Melt the Chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring after each interval, until the chocolate is completely melted and smooth.
Coat the Truffles: Dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the truffle back onto the parchment-lined tray.
Garnish and Set: Before the chocolate coating sets, sprinkle the truffles with additional shredded coconut for decoration. Once all truffles are coated and garnished, return them to the refrigerator and chill for about 20 minutes or until the chocolate is firm.

Notes

Make sure to thoroughly dry the maraschino cherries with paper towels to prevent excess moisture from affecting the coconut mixture’s consistency.
If you prefer a dairy-free version, substitute the sweetened condensed milk with a coconut milk-based condensed milk alternative.
The almond and vanilla extracts can be adjusted or combined according to your preference for a more pronounced flavor.
Store the truffles in an airtight container in the refrigerator for up to one week.
For a festive touch, use colored coconut flakes or drizzle with white chocolate after coating.