The best thing happened on Friday night.
First, a little technique question: some of you have asked how I dip my truffles so they end up smooth and glossy.
I use forks. It wasn’t planned — I once ran out of spoons and discovered that forks work perfectly to dip and shake off excess chocolate. Also, I hate doing dishes, so fewer utensils is better.
Yes, that would be me — the same person who once had a dish of brownies shatter in her oven — placing a glass bowl over a pot of simmering water. Sometimes I try risky shortcuts and get away with it.
I’m also not messy. Really.
Most of my truffles aren’t perfect little spheres. They’re a bit rustic and imperfect, but that’s part of their charm — a hot little gooey mess that tastes amazing.
Back to Friday night.
We were at a holiday gathering, tipsy and starving. We loaded our plates with bread, cheeses, roasted peppers, beef, and this incredible penne. There are two foods my husband claims to dislike: coconut (he can drink Malibu but won’t eat shredded coconut) and ricotta (he once had gritty lasagna).
My cousin Lacy and I sat on the floor eating while my husband stood against the wall, practically inhaling his plate. Someone at the party even asked him why he was there — “You have red hair and don’t look like anyone here.” I felt that on a spiritual level.
Minutes later Lacy asked, “do you think this is ricotta in the penne?” I said yes — it was delicious. Then she told him, and he’d already gone back for a second plate. I was gleeful. He insisted it wasn’t ricotta — maybe parmesan or feta — and I went on a mini-investigation. Sure enough: the penne was tossed in garlic and olive oil and topped with generous scoops of ricotta. He had eaten a lot of ricotta without realizing it.
Feeling victorious for the ricotta win, I wanted a second triumph. I made these gooey chocolate coconut truffles while he was at work — they’re incredibly easy — and left the pan in the fridge where he couldn’t miss them. Of course he ate one. I may be in trouble for that little prank.
Gooey Chocolate Coconut Truffles
Ingredients
- 3 cups sweetened, shredded coconut
- 1/2 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup coconut oil, melted
- 1 1/2-2 cups milk chocolate chips, melted
Instructions
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In a large bowl, combine the shredded coconut and powdered sugar. Add the sweetened condensed milk and melted coconut oil, mixing continuously until you have a gooey, cohesive coconut filling. I like to use my hands for this step to ensure everything comes together. Roll the mixture between your palms into teaspoon-sized (or slightly larger) balls and place them on a parchment-lined baking sheet. Freeze for 15 minutes, then remove and roll each ball again to smooth any rough edges. Freeze an additional 10–15 minutes.
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Meanwhile, melt the chocolate chips in a double boiler or microwave until smooth. Remove the coconut balls from the freezer and dip them in the melted chocolate immediately, using a fork to lift and tap off excess. Place the dipped truffles back on parchment and refrigerate for at least 15 minutes to set before serving.
Did you make this recipe?
Please tag your photos with #howsweeteats on social media — I always love to see your versions.
Moral of the story: make these tonight. They’re irresistibly gooey, chewy, and dangerously delicious.