Thursday, March 31, 2011

Chocolate-Coconut Truffles

Gooey balls of nuts, coconut and sweetened milk and coated with an outside shell of Ghiradelli bittersweet chocolate... makes these candies irresistable!

Quick and easy and they taste like Almond Joy candy bars!

1 cup pecans or macadamia nuts, toasted
8 ounces sweetened condensed milk*
1 t. GF almond extract
7 ounce bag sweetened shredded coconut
12 ounce bag bittersweet chocolate morsels, melted*

In a medium bowl, mix together all ingredients except chocolate. Mush together into one inch balls. Place on wax paper lined cookie sheet and allow to set up. (You will need to re-roll into firmer balls as the mixture sets up more.) Refrigerate for one hour.

*Melt the chocolate in a bowl in the microwave for about one minute, stirring every 30 seconds. Lightly dip the balls into the chocolate, covering the entire ball. Allow to set up on the cookie sheet or in the refrigerator. 

Makes: About 24 balls.

*This would be a liquid measure. Use approximately 2/3 of a 14 ounce can of sweetened condensed milk.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

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