Coconut Truffles Recipe

  30 Servings


  • 7 ounces Sweetened Shredded Coconut, 1 bag
  • 7 ounces Marshmallow Fluff, 1 jar
  • 1 teaspoon Pure Vanilla Extract
  • 6 ounces Chocolate Candiquik, melted
  • Sprinkles


  1. To toast coconut, lay coconut on a 15x10x1inch baking sheet. Bake in a 350°F oven for 10 minutes, stirring halfway. Cool completely.
  2. In a large bowl, combine marshmallow cream with vanilla and toasted coconut. Stir gently until combined. Refrigerate for 30 minutes.
  3. Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Refrigerate an additional hour or two.
  4. Using a toothpick, dip each truffle into the melted Candiquik, tapping the side of the bowl until the excess drips off. Drop onto the parchment paper and add sprinkles immediately. Repeat until all truffles have been dipped.
  5. Store truffles for up to two weeks in an airtight container at room temperature. ENJOY.


Cooking Method:
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Related Recipes:
Homemade Candy Recipes, Toasted Recipes, Coconut Recipes, Chocolate Recipes, Truffle Recipes
Recipe Yields:
about 30 truffles
Prep Time:
Total Time:
Related Post:
Author: Aimee Shugarman
Recipe Yields: about 30 truffles
Prep Time: 120 minutes
Total Time: 120 minutes

Nutrition Facts

Serving Size 1 truffle
Servings Per Recipe 30

Amount Per Serving
Calories from Fat 40
Calories 82

% Daily Value*
Total Fat 5g
  Saturated Fat 4g
Sodium 8mg
Total Carbohydrate 9g
  Dietary Fiber 1g
  Sugars 5g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Aimee Shugarman

About Aimee

Aimee Shugarman of Shugary Sweets likes all things sweet, as you can probably guess. Writing about homemade candy came naturally, and we're oh so thankful she's our Candy Fanatic.