Coconut Truffles

Hello!!  It feels so good to be back!  Hopefully, we still have a few readers out there.  To those who have continued to check back week after week for updates, thank you!  After the long hiatus, I have a few goodies coming your way this week.

I hope everyone had a wonderful Easter weekend.  Sarah and I met for Mass and brunch today so I brought her these coconut truffle eggs -- we love, love, love coconut.  These truffles taste exactly like a Mounds bar.  I opted not to use dark chocolate but you can use whatever you prefer!  They would also be great topped with a roasted almond to mimic an Almond Joy.

I also want to apologize for not providing measurements in "cups".  I recently purchased a kitchen scale -- they do say it is much more accurate for baking.  I neglected to measure out the ingredients after weighing them so I have left you with measurements in grams and ounces.  Perhaps it will prompt you to purchase a kitchen scale of your own -- I promise you will use it more often than you think.

Coconut Truffles
Yields:  15-18 candies
Source:  Vanilla Sugar Blog

Ingredients:
100 g sweetened coconut flakes (3.5 ounces)
140 g sweetened condensed milk (4.9 ounces)
pinch of salt
7.5 ounces chocolate almond bark or candy melts
Toasted coconut, for garnish (optional)

Directions
Combine coconut with condensed milk, add a pinch of salt and mix until smooth.

Refrigerate for 20 minutes to harden up.   Roll mixture (approximately 1/2 tablespoon each) into oval or round shapes.  The dough is very sticky so use wet fingers to mold.  Place on parchment lined trays and put in freezer for at least an hour before dipping into chocolate.

Melt the candy melts or almond bark, as directed.  Using two forks, dip the balls in the chocolate, making sure to coat all sides.  Place on parchment paper and top with toasted coconut or garnish as you wish.

Refrigerate until the chocolate hardens.