Description
These little holiday truffles are pure magic—soft, snowy coconut centers wrapped in rich chocolate and crowned with ruby-red cranberries.
Every bite feels like a sweet winter celebration.
Ingredients:
2 cups sweetened shredded coconut
1 cup dried cranberries, roughly chopped
½ cup chopped pecans
⅔ cup sweetened condensed milk
1 teaspoon vanilla extract
⅛ teaspoon salt (optional)
2 cups semi-sweet chocolate chips
1 tablespoon coconut oil (optional)
Extra chopped pecans (for topping)
Extra dried cranberry pieces (for topping)
Instructions:
In a large bowl, mix the shredded coconut, chopped cranberries, pecans, sweetened condensed milk, vanilla, and salt until sticky and combined.
(3 minutes)
Scoop and roll tablespoon-sized balls, shaping them firmly with your hands. (5 minutes)
Place on a parchment-lined tray and chill in the refrigerator to firm up.
(30 minutes)
Melt the chocolate and coconut oil in 20–30 second microwave bursts, stirring until silky smooth.
(2 minutes)
Dip each chilled ball into the chocolate, letting excess drip off before placing back on parchment. (10 minutes)
While the chocolate is still soft, top each truffle with a pinch of chopped pecans and a tiny cranberry piece.
(3 minutes)
Refrigerate again until the chocolate fully sets. (20–25 minutes)
Prep Time: 10 minutes | Chilling + Dipping Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 120 kcal | Servings: 20 truffles
#HolidayTreats #ChocolateTruffles #CranberryCoconut #SweetDelights
Step-by-Step Guide
Follow these detailed instructions for perfect truffles every time. First, ensure all ingredients are measured and ready. In your large mixing bowl, combine the coconut, cranberries, and pecans thoroughly before adding the wet ingredients. This ensures even distribution. When adding the sweetened condensed milk and vanilla, mix vigorously for a full 3 minutes until the mixture is uniformly sticky and holds together when pinched. Use a tablespoon cookie scoop for consistently sized balls, then roll them firmly between your palms to compress. Chilling is non-negotiable; a full 30 minutes in the fridge prevents crumbling during dipping. For the chocolate, use a deep, narrow bowl for easier dipping. Melt in short bursts, stirring well between each to avoid seizing. Use a fork or dipping tool to lower each ball, tap off excess chocolate, and slide it onto the parchment. Decorate immediately before the chocolate sets.
Serving Suggestions
These truffles are versatile for any holiday occasion. Arrange them in mini paper liners on a festive platter for a cookie exchange. Package them in clear cellophane bags tied with ribbon as heartfelt homemade gifts. For a dessert board, pair them with fresh berries, sharp cheeses, and a glass of port or dessert wine. They also make a beautiful edible garnish placed atop slices of holiday yule log or alongside a scoop of vanilla ice cream.
How-to Summary
In short: Mix coconut, cranberries, pecans, condensed milk, and vanilla into a sticky dough. Form into firm balls and chill thoroughly. Dip the chilled balls into melted chocolate, decorate with toppings, and chill again until set. The key steps are thorough mixing, firm rolling, and patient chilling for the best texture and dipping experience.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, but the truffle center will be less sweet and may be slightly drier. You may want to add an extra tablespoon of sweetened condensed milk to compensate for moisture and sweetness.
How should I store these truffles, and how long do they last?
Store in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
My chocolate is too thick for dipping. What can I do?
This is why the coconut oil is listed (though optional). If your chocolate is thick, stir in an additional 1/2 teaspoon of coconut oil or a neutral oil to thin it to a dipping consistency.
Can I make these nut-free?
Absolutely. Simply omit the pecans. You can add an extra 1/4 cup of shredded coconut or substitute with toasted oats for a similar texture.
Why did my truffle centers fall apart when I tried to dip them?
This is almost always due to insufficient chilling. The centers must be very firm and cold before meeting the warm chocolate. Ensure they chill for the full 30 minutes, or longer if your kitchen is warm.
Common Mistakes to Avoid
- Skipping the Chill: Not chilling the centers long enough is the top mistake, leading to messy dipping and misshapen truffles.
- Overheating the Chocolate: Melting chocolate in the microwave for too long will cause it to seize and become grainy. Always use short bursts.
- Loose Rolling: Not compressing the balls firmly can cause a crumbly texture. Pack the mixture tightly in your hands.
- Warm Kitchen Dipping: Attempting to dip in a very warm room will cause the chocolate to stay soft and the centers to soften. Work efficiently in a cool space.
- Forgetting to Tap: Not tapping off excess chocolate after dipping results in a thick, uneven shell and messy “feet” on the parchment.
Conclusion
These Cranberry Coconut Chocolate Truffles are more than just a treat; they are a simple yet impressive project that captures the spirit of the season. By following the detailed guide and avoiding common pitfalls, you can create a professional-looking confection that delights the senses with its combination of chewy coconut, tart cranberry, rich chocolate, and crunchy pecan. Perfect for gifting or gracing your own holiday table, these truffles are sure to become a cherished yearly tradition.