Chocolate Coconut Cream Truffles



  • 90 mL soft butter
  • 7 mL Vanilla extract
  • 8 mL coconut extract
  • 5 mL Vinesation Coconut Balsamic
  • 3 Tbsp. Cream of coconut
  • 2 ¼ cup powdered sugar
  • 1 ½ cups shredded coconut (toasted)
  • 12 oz semi-sweet chocolate
  • Pinch of salt



Beat butter with hand mixer until soft, mix in vanilla & coconut extracts, cream and salt.  Slowly add the powdered sugar until mixed.  Mix in the coconut.  Portion the mixture onto wax paper and let set for 1 hour.  Melt chocolate over double broiler (low heat).  Dip, garnish with coconut.  Set in refrigerator for about 1 hour.  Serve at room temperature.