Coconut Shortbread Truffles

Coconut + shortbread in a chocolate covered truffle? Can you even imagine how amazing these taste? Whatever you’re imagining, it doesn’t compare with how much I love these truffles. My kids loved them too and I forced myself package the remaining ones to share with my husband’s co-workers. I couldn’t be trusted not to polish off the whole batch myself! If you have a coconut, shortbread, or chocolate lover in your house, they just might go nuts over these Chocolate Covered Coconut Shortbread Truffles.

I’m having so much fun working with Walkers Shortbread this year. If you missed them last month, check out these Shortbread Turtle Cookies! They’re beyond easy to make and almost too pretty to eat. (side note: why does pretty food always taste better?) The only downside to this awesome partnership is that I keep having to buy more shortbread because no one in my house can resist it! If you haven’t yet tried Walkers Shortbread, you are seriously missing out.

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Coconut Shortbread Truffles

Servings: 18 -24 truffles

Ingredients

• 15 Walkers Shortbread Rounds
• 8 ounces cream cheese softened
• 2 cups sweetened shredded coconut
• 1/2 teaspoon vanilla extract
• 6-12 ounces semi-sweet chocolate chips
• 1-2 tablespoons coconut oil

Instructions

1. Place 9 shortbread rounds in a large zip-close bag and crush them into fine crumbs. In a large mixing bowl, beat the cream cheese until smooth. Add the coconut, vanilla, and shortbread crumbs. Beat until well combined.
2. Use a 1-inch scoop (or your hands) to portion the dough into bite-size truffles. Smooth the truffles into a round ball with your hands. Place the remaining 6 shortbread rounds in the empty zip-close bag and crush them into fine crumbs. Transfer the crumbs to a shallow bowl and roll each truffle in the crumbs. Place the crumb-coated truffles on a baking tray or a couple large plates.
3. Chill in the freezer for at least half an hour. Combine the desired amount of chocolate and coconut oil in a small glass bowl or large glass measuring cup. Microwave for 90 seconds at 50% POWER. Stir and microwave an additional 30 seconds at 50% POWER, until the chocolate is easily stirred smooth.
4. Drizzle the chocolate over each chilled truffle and sprinkle with any remaining shortbread crumbs. Place in the refrigerator until the chocolate has set. Transfer to an airtight container and store in the refrigerator until ready to serve, up to 3 days. Enjoy!

Notes

You'll need approximately 1 1/2 packages of Walkers Shortbread Rounds to make these cookies. You might want to buy a few extra though, because that shortbread is pretty much the most irresistible thing that has ever entered my home. These cookies can be made with original or gluten free shortbread rounds.

There are two options for the chocolate coating. If you melt the full amount of chocolate listed in the recipe, you'll have enough chocolate to dip and coat the truffles completely. My preference was to drizzle the chocolate over the top of each truffle, leaving the bottom and partial sides uncoated. This made them not quite so sweet and it also let the coconut and shortbread flavors shine through.

Disclosure: I’ve partnered with Walkers Shortbread, a company that I’ve known and loved for years, to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.

Here are some more truffle recipes you might like:
Bailey’s Irish Cream Chocolate Truffles by Saving Room for Dessert
Almond Joy Truffles by High Heels and Grills
Amaretto Pecan Cookie Dough Truffles by Inside BruCrew Life
Oatmeal Cookie Truffles by Crazy for Crust
German Chocolate Cake Truffles by Barefeet In The Kitchen
White Chocolate Peanut Butter Truffles by The Little Kitchen
Coffee and Cardamom Truffles by The View from Great Island
Gingerbread Truffles by Dinners, Dishes and Desserts