Coconut Truffles


  • 1-1/2 cups Sweetened Shredded Coconut
  • 1 cup Icing Sugar
  • 1/4 cup Butter melted
  • 30 g Milk Chocolate melted
  • 2 tbsp Chopped Pecans


  • In a large bowl, combine the coconut, icing sugar and butter.
  • Form into 3cm balls. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans.
  • Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.