These Double Chocolate Coconut Almond Truffles are easy to make with simple ingredients and make a lovely edible gift idea perfect for Valentine’s Day, Easter or any special occasion.
These coconut almond truffles are not your typical truffles made with chocolate and heavy cream. Instead, they're a blend of delicious ingredients bound together with sweetened condensed milk and melted white chocolate. They're rolled into truffle sized balls and covered in melted dark chocolate.
Luckily, these chocolate coconut and almond truffles are easy to make. They make a wonderful homemade gift, perfect for any occasion, especially when you want to treat someone special.
If you love coconut-based treats, you might also enjoy these Oatmeal Coconut Cookies.
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How to Make Them
Made with a combination of coconut, almonds, light flaky wafers, sweetened condensed milk, and both white and dark chocolate, these truffles are truly irresistible.
Ingredients Overview
- White chocolate: Use good quality white chocolate for best flavor.
- Sweetened condensed milk: Adds sweetness and helps to bind the ingredients.
- Coconut oil: A light tasting oil can be substituted.
- Almond Extract: Enhances the nutty flavor.
- Wafers: Provide a delicate crisp texture.
- Shredded coconut: Since the filling is already sweet I prefer to use unsweetened coconut.
- Whole unsalted roasted almonds: Can be swapped for toasted and skinned hazelnuts.
- Dark chocolate: Helps balance out the sweet filling.
Steps Overview
Tip: To crush wafers quickly and without the mess, place them in a sealed plastic bag and roll a rolling pin over the top. Aim for small, uneven pieces rather than extra fine crumbs to maintain some texture in the truffles.
- Melt the white chocolate and stir until smooth. Add the sweetened condensed milk, coconut oil and almond extract, stir until well combined.
- Add the crushed wafers and one cup of the shredded coconut to the white chocolate mixture stirring until fully incorporated.
- Test the mixture by forming a small ball in your hands, if the mixture is too soft add up to a ⅓ cup more shredded coconut and mix well. Refrigerate for 15-20 minutes to let the mixture firm up.
- Remove the mixture from the refrigerator. Using a teaspoon or small cookie scoop, portion out the mixture, rolling it into balls. Press an almond in the centre of each then pinch and roll to seal the ball.
- While you are shaping the truffles, melt the dark chocolate in a double boiler over low heat until melted. Turn off the heat but keep the bowl over warm water so your chocolate stays melted. If the chocolate starts to thicken, simply turn the heat back on to low and stir until it’s smooth and dippable again.
- Using a fork, dip each truffle into the melted dark chocolate, letting the excess drip off before placing it on a parchment-lined baking sheet. If desired, sprinkle with shredded coconut before the chocolate sets.
- Place baking sheet in the refrigerator to set the chocolate coating on the truffles. Once set, place each truffle into a mini foil candy cup.
Storage Instructions
To store the truffles, layer them in a container between wax or parchment paper and store them in the refrigerator for up to 2 weeks. Let truffles come to room temperature before serving.
These truffles are tender, chewy, and full of delicious coconut, almond and chocolate. The best part is that satisfying crunch when you bite into the perfectly toasted almond at the center.
Even my pickiest taste testers gave these no-bake coconut truffles two thumbs up, so I know this recipe is a sure winner for kids and adults alike!
More Homemade Edible Gifts
Double Chocolate Coconut Almond Truffles
Ingredients
- 1-⅓ cups chopped white chocolate or good quality white chocolate chips
- 300 ml. sweetened condensed milk (approx. 1-¼ cups)
- 1-½ tbsp. coconut oil
- ¼ teaspoon almond extract
- 1-¼ cups crushed wafers*
- 1-⅓ cups shredded coconut unsweetened if you prefer things less sweet
- ¼ cup whole unsalted roasted almonds
- 1-¼ cups chopped dark chocolate 70%
- 3-4 tbsp. shredded dried coconut for topping here I used sweetened shredded coconut
Instructions
- In a double boiler, or in the microwave (using 50% power), melt the white chocolate. Once melted, stir until smooth.
- To the melted white chocolate add the sweetened condensed milk, coconut oil and almond extract, mix well.
- Add the crushed wafers and one cup of shredded coconut to the white chocolate mixture and combine until blended.
- Test to see if mixture is too soft by forming a ball in your hands, if the mixture is still too soft add up to a ⅓ cup more of the shredded coconut and mix well.
- Remove from the refrigerator and using a teaspoon or small cookie scoop (I used a size 60 scoop), scoop out mixture, start to roll mixture in your hands into a ball but before completely finishing, stuff an almond in the centre and pinch the ball to close the opening and then continue rolling until you have a nicely formed ball.
- While shaping your truffles, melt the dark chocolate in a double boiler over low heat. When chocolate starts to melt stir it with a spatula until completely melted. Turn the heat off but keep your bowl over the warm water so that your chocolate stays nicely melted.
- Using a fork, dip each truffle into the chocolate, remove and place onto baking sheet. Repeat until all truffles are done. If desired, sprinkle truffles with dried coconut.
- Place baking sheet in the refrigerator to set the chocolate coating on the truffles, once set (takes about 30-45 minutes), place each truffle into a mini foil candy cup.
- To store truffles, layer them in a container between wax or parchment paper and store them in the refrigerator for up to 2 weeks. Let truffles come to room temperature before serving.
Notes
- To crush the wafers without making a mess, place them in a sealed plastic bag and roll a rolling pin over the top. Try to create small, uneven pieces instead of fine crumbs to help retain some texture in the truffles.
- Feel free to substitute the roasted almonds for toasted and skinned hazelnuts.
- If the chocolate begins to thicken while dipping the truffles in, simply turn the heat back on to low and stir until it becomes smooth and at a workable consistency.
- For storage and serving, place the truffles in a container, separating each layer with wax or parchment paper. Store in the refrigerator for up to 2 weeks. Allow the truffles to come to room temperature before serving for the best flavor and texture.
ICSbyAnugya says
Hi Fida! These double chocolate coconut almond truffles look absolutely divine 🙂 Your recipe sounds pretty simple too. I would love to try these out in my kitchen.
As a token of appreciation, I’m sharing this recipe link as the Recipe of the Day on our Facebook group ‘Recipe Repertoire’ (a group uniting food bloggers and food lovers). Congrats and do join and have a look at https://www.facebook.com/groups/703073099864104/
(PS: As a practice, we put two photos along with the recipe link, let me know if we can put two instead of one - as mentioned in your disclaimer.)
Sweet and Savoury Pursuits says
Thank you Anugya and thanks for sharing my recipe with your facebook group, I'll take a look at it soon!
ICSbyAnugya says
Pleasure is mine! 🙂 See you there!
Karen says
I always enjoyed Mounds and Almond Joys when I was young. These truffles sound like a delicious combination of flavors very similar to both if they were combined. Love them.
Sweet and Savoury Pursuits says
Hi Karen,
Yes, in fact they do taste similar, chocolate, coconut and almonds are so scrumptious together!
KR says
It looks amazing and delicious 🙂 Thanks for sharing a recipe !
Sweet and Savoury Pursuits says
Thank you for visiting!
Louise Crosby says
Fida, these are beautiful little bon bons, perfect for Valentine's Day. Thanks!
Sweet and Savoury Pursuits says
Thanks Louise, I couldn't believe how easy they were to make and so delicious!