A smooth coconut center, compact and stable, dipped in a thin chocolate shell that sets cleanly without cracking.

Quick Summary

These coconut truffles use finely cut coconut and a controlled condensed milk ratio to create a firm, rollable center that holds its shape when dipped in chocolate. No baking, minimal chilling, predictable results.

Ultra-close view of chocolate coconut truffles cut open, revealing dense white coconut filling inside a smooth milk chocolate shell

Why This Recipe Works

Finely processed coconut creates a cohesive, smooth interior instead of a stringy center. A measured condensed milk ratio binds the coconut without making it loose or weepy.

Pre-chilling firms the center so it stays intact during dipping. Proper chocolate setting creates a thin shell that seals the truffle without cracking.

Ingredients & Substitutions

Coconut: forms the structure of the truffle. It must be finely cut so the center presses into a compact ball instead of fraying.
Sweetened condensed milk: binds the coconut and adds just enough moisture for rolling. Too much causes leaking centers.
Chocolate: forms the outer shell. Use a chocolate that melts smoothly and sets firm at room temperature.
Extra coconut: a small amount can be used for garnish only, not structure.

Essential Equipment

A food processor is used to control coconut particle size. This step is critical for achieving a smooth, compact center rather than a loose or shaggy one.
A small cookie scoop ensures uniform size so all truffles chill and set at the same rate.
A parchment-lined sheet pan allows clean transfer during chilling and dipping.

How to Make Coconut Truffles

Preparing the Coconut

Place the shredded coconut in a food processor and pulse until finely cut.
The texture should look fluffy and cohesive, not long or stringy.
This determines how smooth the finished center will be.

Mixing the Filling

Transfer the coconut to a bowl and stir in the condensed milk until evenly combined.
The mixture should feel dense and slightly tacky, not wet or loose.

Rolling & Chilling

Scoop the mixture into even portions and roll into compact balls.
Arrange on a lined sheet pan and chill until firm enough to handle without deforming.

Coating in Chocolate

Melt the chocolate until smooth.
Dip each chilled truffle, coating fully.
Lift and allow excess chocolate to drip off before placing back on parchment.
Add garnish immediately, if using, before the shell sets.

Pro Tip

If truffles leak coconut filling during dipping, the centers are too warm. Return them to the refrigerator until fully firm, then dip again.

Extreme macro of chocolate coconut truffles clustered tightly, topped with bright white shredded coconut on glossy milk chocolate shells

Expert Tips

If the chocolate shell sets too thick, excess chocolate was not allowed to drip off before setting. Pause briefly over the bowl after dipping.
Uneven shells usually mean inconsistent truffle size. Uniform scooping prevents setting issues.
If condensation forms after chilling, let truffles sit uncovered for a minute before dipping so moisture doesn’t interfere with the shell.

Storage & Freezing

To Store:
Store coconut truffles in an airtight container in the refrigerator for up to 7 days.

To Freeze Baked:
Freeze finished truffles in a single layer, then transfer to a container for up to 2 months. Thaw in the refrigerator before serving.

To Freeze Dough:
Freeze rolled centers before dipping. Thaw in the refrigerator until firm, then coat in chocolate.

FAQ

Why are my coconut truffles soft?
The coconut was not processed finely enough or the condensed milk ratio was too high.
Can I freeze coconut truffles?
Yes. Freeze after the chocolate shell has fully set.
What coconut works best for truffles?
Shredded coconut that can be finely processed into short particles produces the most stable center.
Do coconut truffles need to stay refrigerated?
They hold best when chilled, especially in warm environments.