An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!


  • 3 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla or coconut extract
  • 1 cup unsweetened chocolate chips
  • 1/4 cup International Delight Almond Joy Coffee Creamer
  • (toasted) coconut flakes for scattering on top of the truffles – optional


  1. Line a cookie baking sheet with wax paper. Set aside.
  2. In a mixing bowl combine the shredded coconut, condensed milk, sugar and extract. Stir to combine.
  3. With a small ice-cream scoop, drop coconut balls onto the prepared cookie sheet and roll into uniform balls.
  4. Freeze for 2-3 hours.
  5. In a heatproof bowl add the chocolate and coffee creamer.
  6. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and stir until the chocolate has melted.
  7. One at a time, dip the coconut balls into the chocolate, tap off the excess and place the chocolate covered truffles onto a wire rack on on a clean cookie sheet lines with wax paper.
  8. Scatter toasted coconut or sprinkles on top of the truffles, if desired.
  9. Refrigerate until the chocolate is set.