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Toasted Coconut Truffles




Source of Recipe





List of Ingredients




4 cups (24 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened and cubed
3/4 cup sweetened condensed milk
3 teaspoons vanilla extract
2 teaspoons water
1 pound white candy coating, coarsely chopped
2 tablespoons flaked coconut, finely chopped and toasted


Recipe



In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours.
Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container. Yield: about 5-1/2 dozen.