Toasted Almond & Coconut Truffles
From PineCreekStyle
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Toasted Almond & Coconut Truffles
Ingredients:
- Two 16 ounce boxes of powder sugar
- One stick of butter, softened
- One 14 ounce can of Sweetened Condensed Milk
- One brick of Creamed Cheese, softened
- One teaspoon of Almond Extract
- One 14 ounce package of Shredded Coconut, lightly toasted
- One & a half cups of sliced Almonds, roughly chopped & lightly toasted
- One package of 20 ounce Chocolate Bark, melted for dipping
Directions:
-Cream together; sugar & butter, then add the softened cream cheese and almond extract. Blend well.
-Fold in the toasted almonds & coconut. Mix well.
-Form candy into 1 inch balls, place on waxed or foil paper and freeze for at least one hour.
-Melt the chocolate in a bowl and dip the candy balls into the chocolate with a toothpick or small tongs. Place on waxed paper or foil to dry. *I left the tops uncovered, they may be completely dipped.
-Note: With the candy cold, the Chocolate sets up quickly ...this makes a good amount of candy, you may freeze the candy for up to 4-6 weeks and finish dipping as you need.
* Refrigerate when not serving.
Enjoy the Yum!
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