Almond Joy Truffles Coconut (Print-Friendly Format)

Coconut, almond, and chocolate combine for irresistible, bite-sized confections with a creamy, satisfying center.

# Ingredients You’ll Need:

→ Almond Truffle Filling

01 - 227 grams full-fat cream cheese, at room temperature
02 - 57 grams unsalted butter, at room temperature
03 - 57 grams coconut oil, solid but scoopable
04 - 848 grams confectioners' sugar
05 - 0.5 teaspoon salt
06 - 1 teaspoon vanilla extract
07 - 0.25 teaspoon almond extract
08 - 340 grams sweetened shredded coconut
09 - 48 whole almonds

→ Chocolate Coating

10 - 570 grams milk chocolate, chopped
11 - 14 grams coconut oil

# How to Make It:

01 - Line a large baking sheet with parchment paper and set aside.
02 - In the bowl of a stand mixer with paddle attachment, blend cream cheese, butter, and coconut oil on medium speed until fully incorporated, scraping down the sides and bottom as needed.
03 - Reduce speed to low and add confectioners' sugar gradually, about 1 cup at a time. Once fully added, raise to medium speed.
04 - Blend in salt, vanilla extract, and almond extract. Add shredded coconut and mix until homogenous, scraping bowl sides and bottom to ensure thorough mixing.
05 - Refrigerate the mixture for 1 hour to allow it to firm.
06 - Remove filling from the refrigerator. Scoop heaping tablespoon portions, roll into balls, and gently press an almond onto the top. Arrange on the prepared baking sheet. Repeat with remaining mixture.
07 - Lightly cover with plastic wrap and freeze the tray for 1 hour.
08 - Fifteen minutes before coating, fill a saucepan one-third with water and bring to a simmer over moderate heat. Set a heatproof bowl over the pan, ensuring the base does not touch water. Add chopped milk chocolate and coconut oil. Reduce heat to low and melt, stirring occasionally with a silicone spatula until smooth.
09 - Using a fork or candy dipper, immerse each chilled truffle into the melted chocolate, coating fully. Allow excess chocolate to drip off, then return truffle to the parchment-lined tray. Optionally press another almond on top and sprinkle with sea salt before chocolate sets. Repeat for all truffles.
10 - Allow coated truffles to set completely at room temperature. Store in an airtight container in the refrigerator for up to five days.
11 - Serve truffles in individual wrappers or arrange neatly on a large platter before serving.

# Extra Tips:

01 - To prevent smudging, handle with wax paper or plastic wrap when moving finished truffles.
02 - For layered storage, separate rows with wax paper to maintain truffle appearance.

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