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Moroccan Coconut Truffles Recipe Video
|Dried coconut flakes||3 1⁄2 Cup (56 tbs), divided (natural unsweetened)|
|Sweetened condensed milk||14 Ounce (1 can)|
|Roasted almonds/Walnuts/ hazelnuts||1⁄4 Cup (4 tbs)|
Calories 471 Calories from Fat 221
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 19.4 g97.1%
Trans Fat 0 g
Cholesterol 22.5 mg
Sodium 115.1 mg4.8%
Total Carbohydrates 55 g18.5%
Dietary Fiber 0.85 g3.4%
Sugars 37.7 g
Protein 8 g16.2%
Vitamin A 3.5% Vitamin C 3.8%
Calcium 21.5% Iron 7.8%
*Based on a 2000 Calorie diet
1. In a bowl mix the sweetened condensed milk and 2 1/2 cups of dried coconut flakes together. Let the mixture sit for 15 minutes.
2. Make balls with the coconut mixture, insert an almond in the middle, and roll it in the remaining coconut flakes.
3. Put the coconut truffles in the refrigerator for at least 4 hours before serving.
4. In a serving plate, serve the coconut truffles cold.
We should be able to make balls with the coconut mixture, if it's too liquidy add more coconut flakes.