Decadent Double Chocolate Coconut Almond Truffles

These Double Chocolate Coconut Almond Truffles are simple to make using everyday ingredients. They’re tender, chewy bites of coconut and white chocolate with a whole almond at the center, all coated in rich dark chocolate. They make a thoughtful homemade gift for Valentine’s Day, Easter, birthdays, or any special occasion.

Unlike traditional ganache truffles that are made with heavy cream and chocolate, these are made by combining chopped white chocolate and sweetened condensed milk to form a sweet, pliable filling. Crushed wafers and shredded coconut add texture, and a touch of almond extract amplifies the nutty flavor. Each ball is pressed around a whole roasted almond and then dipped in melted dark chocolate for a satisfying contrast of flavors and textures.

If you enjoy treats featuring coconut, these truffles pair well with other coconut recipes and make a delicious addition to a homemade gift box.

How to Make Them

These truffles are made from a blend of white chocolate, sweetened condensed milk, shredded coconut, crushed wafer cookies, coconut oil and a hint of almond extract. After chilling, the mixture is portioned, filled with a whole almond, rolled into balls and coated in dark chocolate for a glossy finish.

Ingredients Overview

• White chocolate: Use a good-quality white chocolate for best flavor and a smooth filling.
• Sweetened condensed milk: Adds sweetness and acts as the binding liquid for the filling.
• Coconut oil: Helps thin the white chocolate slightly and keeps the filling smooth. A neutral oil can substitute if preferred.
• Almond extract: A little enhances the nutty profile and complements the almonds inside.
• Wafers: Crushed light wafer cookies give a pleasant, delicate crunch in the filling.
• Shredded coconut: Unsweetened works well since the filling is already sweet, but you can use sweetened if you prefer.
• Whole roasted unsalted almonds: Each truffle is filled with a single almond; toasted, skinned hazelnuts are an optional swap.
• Dark chocolate: A 70% dark chocolate balances the filling’s sweetness and provides a rich coating.

Steps Overview

Tip: To crush wafers with minimal mess, seal them in a plastic bag and roll a rolling pin over them. Aim for small, uneven pieces rather than powder to keep texture in the truffles.

1. Melt the white chocolate gently in a double boiler or microwave at 50% power, stirring until smooth. Stir in the sweetened condensed milk, coconut oil and almond extract until fully combined.
2. Fold in the crushed wafers and 1 cup of the shredded coconut until evenly distributed.
3. Check the texture by forming a small sample ball. If the mixture is too soft to shape, add up to 1/3 cup more shredded coconut and mix. Refrigerate the mixture for 15–20 minutes to firm up.
4. Remove from the fridge. Use a teaspoon or small cookie scoop to portion the mixture and roll into balls. Press a whole almond into the center of each ball, then pinch and roll to seal the almond inside.
5. Melt the dark chocolate in a double boiler over low heat until smooth. Keep the bowl over warm water to maintain a dippable consistency; if it begins to thicken, gently rewarm and stir until smooth again.
6. Use a fork to dip each truffle into the melted dark chocolate, tapping off excess, then place on a parchment-lined baking sheet. Optionally, sprinkle with shredded coconut before the coating sets.
7. Chill the baking sheet in the refrigerator until the chocolate is set, about 30–45 minutes. When set, place each truffle in a mini foil candy cup for serving or gift presentation.

Storage Instructions

Store truffles in a container lined with wax or parchment paper, layering between sheets to prevent sticking. Keep refrigerated for up to 2 weeks. For best flavor and texture, allow truffles to come to room temperature for 10–15 minutes before serving.

These truffles combine tender, chewy coconut filling with crunchy whole almonds and a glossy dark chocolate exterior. The contrast between the sweet interior and deep chocolate coating is delightful, and the crunchy almond center gives each bite great texture. They’re an excellent no-bake sweet that both kids and adults tend to love.

Recommended homemade edible gifts that pair nicely with these truffles: Vanilla Almond Granola, Mixed Spiced Nuts, Maple Spiced Walnuts, and Homemade Muesli.

Double Chocolate Coconut Almond Truffles — Recipe Details

Author: Fida | Sweet and Savoury Pursuits

Summary: Tender sweet bites of coconut and white chocolate coated in dark chocolate for a delicious double-chocolate experience with an almond center.

Ingredients

• 1 1/3 cups chopped white chocolate (or good-quality white chocolate chips)
• 300 ml (about 1 1/4 cups) sweetened condensed milk
• 1 1/2 tbsp coconut oil
• 1/4 tsp almond extract
• 1 1/4 cups crushed wafers*
• 1 1/3 cups shredded coconut (unsweetened preferred)
• 1/4 cup whole unsalted roasted almonds
• 1 1/4 cups chopped dark chocolate (70%) for coating
• 3–4 tbsp shredded dried coconut for topping (optional)

Instructions

1. Melt the white chocolate in a double boiler or microwave (50% power). Stir until smooth.
2. Mix in the sweetened condensed milk, coconut oil and almond extract.
3. Stir in the crushed wafers and 1 cup shredded coconut until combined.
4. If the mixture feels too soft to shape, add up to 1/3 cup more shredded coconut. Chill for 15–20 minutes to firm up.
5. Scoop portions with a teaspoon or small cookie scoop. Shape each portion into a ball, place an almond in the center, then seal and roll smooth.
6. Melt the dark chocolate over low heat, keeping it warm and fluid while you work.
7. Dip each truffle using a fork, set on parchment, and optionally sprinkle with shredded coconut. Chill until the coating is set, then place truffles into mini candy cups for presentation.

Notes

1. Crush wafers in a sealed bag with a rolling pin to avoid mess and retain small, uneven pieces for texture.
2. Substitute toasted, skinned hazelnuts for the almonds if you prefer.
3. If your dipping chocolate begins to thicken, gently rewarm it over low heat and stir until smooth.
4. Store truffles layered with parchment or wax paper in the fridge for up to 2 weeks. Bring to room temperature before serving for best texture.

Nutrition (approx. per truffle)

• Calories: 180 kcal
• Carbohydrates: 19 g
• Protein: 2 g
• Total fat: 10 g (saturated fat ~6 g)
• Sugar: 15 g

Tried this recipe? Have questions or feedback? Leave a comment below and share your experience with the recipe.