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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Coconut-Irish Cream Truffles

Coconut-Irish Cream Truffles make for beautiful gifts or party bites.These coconut-tinged truffles hit the sweet spot.

Southern Living DECEMBER 2013

  • Yield: Makes about 4 dozen
  • Hands-on: 30 Minutes
  • Total: 1 Hour, 50 Minutes


  • 1/2 cup whipping cream
  • 2 (10-oz.) packages 60% cacao bittersweet chocolate morsels
  • 2 tablespoons butter, softened
  • 1/4 cup Irish cream liqueur
  • 1 cup unsweetened shredded coconut


Bring whipping cream to a boil in a 1-qt. saucepan over high heat. Place bittersweet chocolate morsels in a heat-proof bowl. Pour cream over chocolate, and gently stir until melted and smooth. (If chocolate does not melt completely, place bowl over a pan of simmering water, and stir until melted and smooth.) Stir in softened butter and Irish cream liqueur. Spread mixture in a lightly greased 11- x 7-inch baking dish. Chill 1 hour. Remove from refrigerator, and let stand 20 minutes. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in shredded coconut. Store in refrigerator up to 2 weeks.

PACKAGE THEM IN: Hip 2B Square Boxes (85 cents; thinkgarnish.com)


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Coconut-Irish Cream Truffles Recipe