Coconut Almond Truffles

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Craving a treat that feels luxurious but takes only minutes to make? These Coconut Almond Truffles are bite-sized delights packed with creamy coconut flavor and a crunchy almond surprise in the center. They’re a no-bake indulgence that looks fancy on any dessert platter but comes together with minimal fuss.

Whether you’re prepping for the holidays, need a quick party dessert, or want a homemade edible gift, these truffles hit the sweet spot. The contrast of smooth coconut filling, crisp almond, and a snowy coating of shredded coconut is irresistible.

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Preparation Phase & Tools to Use

Before diving into the mixing bowl, gather your tools to streamline the process:

• Mixing Bowl: A medium-sized mixing bowl is key for combining all your truffle ingredients until the texture is uniform and pliable.
• Spatula or Wooden Spoon: Needed for mixing the condensed milk with coconut, ensuring everything is well incorporated without overworking the mixture.
• Teaspoon or Cookie Scoop: This helps portion the truffles evenly, giving you uniform sizes for consistent presentation and setting.
• Your Hands: Shaping the mixture into smooth balls is best done with your palms. Slightly damp hands make the job easier and cleaner.
• Plate or Tray: To place the formed truffles on while they chill. A flat surface that fits in the fridge is ideal.
• Airtight Container: For storing leftovers, ensuring the truffles stay moist and fresh for days.

Having the right tools keeps this process clean and quick, letting the ingredients shine without hassle.

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Ingredients for the Coconut Almond Truffles

• Sweetened Condensed Milk: This acts as the sticky base that binds all the coconut together and gives the truffles their luscious texture and sweetness.
• Desiccated Coconut (plus extra for rolling): Adds the classic chewy coconut body and flavor. Using fine desiccated coconut ensures the mixture holds its shape well.
• Whole Almonds: The hidden gem in the center! Toasted almonds bring a pleasant crunch and a rich nutty contrast to the soft coconut.
• Vanilla Extract: A small touch, but it rounds out the sweetness with warm aromatic depth.

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How To Make the Coconut Almond Truffles

Step 1: Mix the Coconut Base

In a mixing bowl, stir together the sweetened condensed milk, vanilla extract, and desiccated coconut. Mix until a sticky dough forms. Let it rest for 5 minutes to thicken slightly.

Step 2: Toast the Almonds (Optional but Recommended)

For deeper flavor, lightly toast the almonds in a dry skillet over medium heat until aromatic and golden brown. Allow them to cool.

Step 3: Shape the Truffles

Scoop out a small portion of the coconut mixture (about a teaspoon). Flatten it slightly, place one almond in the center, and wrap the coconut around it to form a smooth ball.

Step 4: Coat in Coconut

Roll each truffle in extra desiccated coconut to coat it fully. This adds a snowy look and prevents stickiness.

Step 5: Chill to Set

Place the truffles on a plate or tray and refrigerate for at least 30 minutes. This helps firm them up for serving.

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How to Serve and Store Coconut Almond Truffles

Coconut Almond Truffles are best served chilled, straight from the fridge. Their firm bite and creamy center shine when cold. Arrange them on a festive platter, or gift them in mini paper cups nestled in a box for a personal, elegant treat.

To store, place the truffles in an airtight container and refrigerate for up to a week. For longer keeping, freeze them in layers separated by parchment paper. Just thaw in the fridge before serving—they hold their shape and texture beautifully.

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Frequently Asked Questions

How long do Coconut Almond Truffles last?

Stored in an airtight container in the fridge, they stay fresh for about 7 days. For longer storage, freeze for up to 2 months.

Can I use shredded coconut instead of desiccated?

Yes, but it should be finely shredded. Coarse or flaked coconut may not bind as well and could make shaping difficult.

Are these truffles gluten-free?

Yes! All the ingredients are naturally gluten-free, but always check your specific brands to be sure.

Can I use other nuts?

Absolutely. Hazelnuts or cashews make great substitutes. Just make sure they’re toasted and whole.

Do they need to be refrigerated?

Yes, they firm up best when chilled. Plus, the cool temperature keeps them from becoming too soft at room temperature.

Can I dip them in chocolate instead of rolling in coconut?

Definitely! You can coat them in melted white or dark chocolate for a more decadent finish.

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Want More No-Bake Dessert Ideas?

If quick, no-oven treats are your style, here are a few more to explore:

You might also like the Cheesecake Deviled Strawberries—bite-sized and beautifully piped with a tangy filling. Or try the No-Bake Mini Banana Cream Pies for that creamy-soft center with a graham base.

For a nutty twist, the Chocolate Peanut Butter Dream Bars offer a chilled layered experience rich in flavor. And if you’re feeling tropical, the No-Bake Banana Pudding Cheesecake delivers a creamy punch without touching the oven.

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Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you roast the almonds? Try dipping in chocolate? Leave a comment below. I’m always curious how others personalize these.

For more no-bake and coconut-inspired creations, follow me on Pinterest at LadyPlate on Pinterest. I share new recipes daily!

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