Heavenly Coconut Shortbread Truffles Recipe: Sweet Bite-Sized Bliss

Creamy coconut shortbread truffles dance between decadent dessert and irresistible indulgence.

Sweet secrets whisper from each delicate bite.

Buttery crumbles melt effortlessly on your tongue.

Crisp edges give way to smooth, velvety centers that surprise and delight.

Delicate coconut notes weave through rich shortbread crumbs, creating a symphony of texture.

Minimal ingredients promise maximum pleasure for anyone seeking a simple yet elegant treat.

Your kitchen will feel like a gourmet bakery with this magical recipe.

Why Coconut Shortbread Truffles Are So Dreamy

• Craft with Minimal Ingredients: Pantry staples like flour, coconut, and white chocolate create these delightful truffles without complicated shopping trips.
• Master Beginner-Friendly Technique: Simple mixing, rolling, and coating steps make this recipe accessible for novice bakers wanting to impress family and friends.
• Transform Simple Cookies into Luxurious Treats: By converting classic shortbread into decadent truffles, this recipe elevates everyday ingredients into an elegant dessert perfect for gatherings or personal indulgence.
• No-Fuss Customization: Easily adjust coating by switching shredded coconut with chopped nuts, sprinkles, or cocoa powder for personalized sweet bites.

What You’ll Need For Coconut Shortbread Truffles

• Flour: A core ingredient that provides structure for the truffles.
• Shredded Coconut: Adds texture and rich coconut flavor to the shortbread base.
• Powdered Sugar: Provides sweetness and helps create a delicate shortbread texture.
• Salt: Enhances the overall flavor profile of the shortbread.

• Butter: Creates a rich, tender base for the shortbread cookies.
• Vanilla Extract: Adds depth and aromatic sweetness to the mixture.

• White Chocolate Chips: Creates a creamy, sweet ganache for binding the truffles.
• Heavy Cream: Helps melt the chocolate and create a smooth ganache.
• Shredded Coconut: Provides a final coating that adds texture and visual appeal to the truffles.

How To Make Coconut Shortbread Truffles Easily

Step 1: Prepare Baking Station

Preheat the oven to 350°F and line a baking sheet with parchment paper for perfect shortbread cookie baking.

Step 2: Create Dry Mixture

• All-purpose flour
• Shredded coconut
• Powdered sugar
• Salt

Mix thoroughly to create a uniform dry blend.

Step 3: Incorporate Butter

Cut cold butter into small cubes. Use fingertips to blend butter into dry ingredients until the mixture looks like coarse crumbs.

Step 4: Add Flavor

Drizzle vanilla extract over the mixture and gently mix to distribute evenly throughout the dough.

Step 5: Form Dough

Press the mixture together to create a compact ball. Flatten slightly to prepare for rolling.

Step 6: Roll and Cut Cookies

Roll out the dough to approximately 1/4-inch thickness. Cut into small rounds or squares using a cookie cutter or knife.

Step 7: Bake Shortbread

Arrange cookie shapes on the prepared baking sheet, spacing them evenly. Bake for 12-15 minutes until edges turn light golden brown.

Step 8: Cool Cookies

Remove cookies from the oven and transfer to a wire rack. Allow to cool completely.

Step 9: Create Crumb Base

Crush cooled cookies into fine crumbs using a food processor or rolling pin.

Step 10: Prepare Ganache

Warm heavy cream in a microwave-safe bowl for 30 seconds. Pour over white chocolate chips and stir until smooth and glossy.

Step 11: Combine Crumbs and Ganache

Fold cookie crumbs into the white chocolate ganache, mixing until well combined.

Step 12: Chill Mixture

Refrigerate the mixture for 30 minutes to firm up and make it easier to handle.

Step 13: Shape Truffles

Roll the chilled mixture into small, uniform truffle balls.

Step 14: Coat Truffles

Gently roll each truffle in shredded coconut, ensuring complete and even coverage.

Step 15: Final Chill

Refrigerate truffles for an additional 15 minutes to set the coconut coating and enhance flavor.

Tips To Perfect Coconut Shortbread Truffles

• Measure Precisely: Use standard measuring cups and spoons to ensure ingredient accuracy, which impacts the texture and taste of your truffles.
• Chill for Success: Refrigerate the truffle mixture before rolling to make handling easier and prevent sticky, messy results.
• Crumb Consistency Matters: Crush cookies into fine, uniform crumbs for a smooth truffle texture and even distribution of flavors.
• Temperature Control: Keep butter cold when mixing to create a flaky shortbread base and prevent greasy cookies.
• Coating Technique: Roll truffles gently in coconut, using light pressure to create an even, attractive exterior layer.

Creative Add-Ins For Coconut Shortbread Truffles

• Chocolate Coconut Crunch: Add cocoa powder to the shortbread dough for a rich chocolate flavor and roll truffles in dark chocolate shavings for extra depth.
• Nutty Coconut Surprise: Mix chopped almonds into the cookie crumbs and coat truffles in crushed toasted pecans for a crunchy texture.
• Tropical Rum Infusion: Incorporate a tablespoon of rum extract into the ganache and sprinkle toasted coconut flakes on the exterior for a Caribbean-inspired treat.
• Lemon Coconut Refresher: Zest fresh lemon into the shortbread dough and add lemon extract to the ganache for a bright, citrusy version of the original recipe.

What To Pair With Coconut Shortbread Truffles

• Pair Creamy Coconut Cocktails: Mix coconut rum with pineapple juice and a splash of cream for a tropical drink that mirrors the truffles' rich, sweet flavor profile.
• Complement with Tropical Tea: Brew a light oolong or green tea with subtle coconut notes to enhance the dessert's delicate coconut essence without overwhelming its sweetness.
• Match with Smooth Dessert Wine: Select a late harvest Riesling or Moscato d'Asti, whose gentle sweetness and light fruit undertones will beautifully harmonize with the truffles' creamy texture.
• Serve with Almond Biscotti: Crisp almond cookies provide a delightful textural contrast and nutty undertone that beautifully complements the coconut shortbread truffles' soft, luxurious character.

How To Store Coconut Shortbread Truffles Properly

• Store truffles in an airtight container inside the refrigerator for up to one week, keeping them fresh and preventing flavor loss.
• Pack truffles in a freezer-safe container with parchment paper between layers, preserving quality for up to three months without compromising taste or texture.
• Keep truffles in a cool, dry place in a sealed container for 3-4 days, away from direct sunlight or heat sources to maintain their delicate structure.
• When transporting, use a sturdy container with padding and keep chilled using ice packs to prevent melting and maintain their perfect shape during movement.

FAQs On Coconut Shortbread Truffles

• Can I use unsalted butter for this recipe?

Yes, unsalted butter works perfectly and allows you to control the salt content more precisely.

• What if I don't have a food processor to crush the cookies?

You can use a rolling pin or the bottom of a heavy glass to crush the shortbread cookies into fine crumbs.

• How long will these truffles stay fresh?

These coconut truffles will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.

• Can I freeze these truffles for later?

Absolutely! You can freeze the truffles for up to 2 months, just make sure to store them in a sealed container between layers of parchment paper.

Coconut Shortbread Truffles Recipe

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4.5 from 28 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Delightful coconut shortbread truffles blend rich, crumbly Scottish shortbread with tropical coconut elegance. Luxurious chocolate coating and delicate sprinkles complete this irresistible sweet treat that will transport you to a blissful culinary paradise.

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Ingredients

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Cookies Base:

• 2 cups all-purpose flour
• 1 cup shredded coconut
• 1/2 cup powdered sugar
• 1 cup unsalted butter

Truffle Coating:

• 12 oz white chocolate chips
• 1/4 cup heavy cream
• 1/2 cup shredded coconut (for coating)

Additional Ingredients:

• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Combine flour, shredded coconut, powdered sugar, and salt in a large mixing bowl, creating a uniform dry mixture.
3. Cut cold butter into small cubes and incorporate into the dry ingredients, using fingertips to blend until the mixture resembles coarse crumbs.
4. Mix in vanilla extract, ensuring even distribution throughout the dough.
5. Press the dough together and form into a compact ball, then flatten slightly.
6. Roll out the dough to approximately 1/4-inch thickness and cut into small rounds or squares.
7. Arrange shortbread cookies on the prepared baking sheet, spacing them evenly.
8. Bake for 12-15 minutes until edges turn light golden brown, then remove and cool completely on a wire rack.
9. Crush cooled cookies into fine crumbs using a food processor or rolling pin.
10. Warm heavy cream in a microwave-safe bowl for 30 seconds, then pour over white chocolate chips.
11. Stir the chocolate mixture until smooth and glossy, creating a luxurious ganache.
12. Fold cookie crumbs into the white chocolate ganache, mixing until well combined.
13. Refrigerate the mixture for 30 minutes to firm up.
14. Roll the chilled mixture into small uniform truffles.
15. Gently roll each truffle in shredded coconut, ensuring complete coverage.
16. Chill truffles for an additional 15 minutes before serving to set the coating.

Notes

• Use room temperature ingredients for smoother mixing and better texture integration.
• Chill the dough before rolling to prevent spreading and maintain crisp edges during baking.
• For gluten-free variation, substitute regular flour with almond or coconut flour to accommodate dietary restrictions.
• Ensure white chocolate is high-quality and melts smoothly by using gentle heat and constant stirring to prevent seizing.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Fusion

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 15 g
• Sodium: 50 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg