Coffee and coconut truffles recipe

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Here is a wonderful recipe perfect for Christmas parties and sure to impress your guests. Merry Christmas from Gorgeous Creatures.

Coffee & Coconut Truffles

Makes about 30 truffles


¾ cup of desiccated coconut

1 dessert spoon instant coffee

115gms butter

1 ½ cups icing sugar

¾ cup rolled oats

1 tea-spoon rum & butter essence


Dark chocolate buttons melted (for coating truffles later) or use milk or white chocolate if preferred

1 large table spoon Kremelta (vegetable shortening – to go with chocolate)

Glazed cherries cut in half (for coating later)


Cream the butter & sugar using an electric beater until pale. Add the rest of the truffle ingredients (except chocolate, Kremelta & cherries). Mix together well. Using wet hands roll into balls about the size of a marble. Put onto grease-proof paper and refrigerate until firm.

Melt the chocolate & Kremelta in a double boiler pot over a low heat. Dip each truffle ball (hardened in fridge first) into warm chocolate and then put back onto the grease-proof paper tray. I find it easiest to drop each truffle ball into the chocolate one at a time and fish them out straight away with a teaspoon. Put a half glazed cherry on top for decoration.

Refrigerate until the chocolate hardens. Store in an airtight container in the fridge but I promise they won’t last long; your family and friends will eat them all!!! For fun you can substitute the instant coffee for peppermint essence and have after dinner truffles!

Gorgeous Creatures coffee and coconut truffles