A delicate yet rich truffle to satisfy any coconut lovers cravings.
1 1/2 cups unsweetened shredded coconut
1/2 cup cream cheese
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 cup dark chocolate domes, or dark chocolate chips
1 teaspoon extra-virgin coconut oil
Place the coconut, cream cheese, powdered sugar and vanilla extract in a standing mixer or food processor. Mix until everything is well combined.
Roll dough into your desired size balls, most people like just over 1". Next, place them on a wax or parchment paper lined cookie sheet and freeze for about one hour.
In a small sauce pan, or double boiler melt the chocolate and coconut oil over medium low heat, stirring constantly.
With a fork dip each ball into the chocolate, covering it completely, let the excess drain off for a few seconds before using a spoon or fork to push it back onto the wax paper.
Once you've covered all your coconut balls with chocolate, refrigerate until set. They're best kept in a airtight container in your refrigerator.
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