Description
A quick, no-bake treat that layers chewy coconut, crunchy cookie crumbs, rich chocolate, and gooey caramel, finishing with a touch of sea salt.
Ingredients
Scale
- 1 cup shredded coconut
- 1/2 cup chocolate cookie crumbs
- 1/2 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup caramel sauce
- Sea salt (for garnish)
Instructions
- In a medium bowl, combine shredded coconut, chocolate cookie crumbs, and sweetened condensed milk. Stir until evenly moistened. Line a baking tray with parchment paper.
- Scoop about 1 to 1 1/2 teaspoons of the mixture and roll into smooth balls. Place on the tray. If sticky, chill for 10 minutes and then roll.
- Chill the tray in the refrigerator for about 30 minutes. Melt chocolate chips and coconut oil in a microwave or double boiler until smooth.
- Dip each truffle in melted chocolate, letting excess drip off, and return to the tray. Drizzle with caramel sauce and sprinkle with sea salt. Chill again until chocolate sets, about 15–20 minutes.
Notes
Store truffles in an airtight container for up to 2 weeks in the refrigerator or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 0mg