- 1 Package Taffy Cookies
- 8 oz. Package Cream Cheese
- 14 oz. Bag Sweetened Coconut
- 10 oz. Bag White Chocolate Melting Wafers
In a food processor break up one package of Taffy cookies (or other soft sandwich cookies) and mix until semi-fine. You can leave as many chunks of cookie as you would like. If you don't have a food processor, you can place your cookies in a bag and crush.
Add in one package of cream cheese (softened) and mix until there are no longer any chunks of cream cheese left.
Using a cookie scoop or tablespoon, scoop out cookie mixture. Roll into a ball and place on a parchment-lined baking sheet. Place in freezer to slightly harden for approximately 15 minutes.
Preheat oven to 300. Place your coconut on an ungreased baking sheet and bake making sure to toss every 3-4 minutes. Continue toasting until coconut is the color that you are looking for.
In a microwave-safe bowl, dump in the full bag of melting chocolate wafers and melt according to the package directions. Remove truffles from freezer and roll in white chocolate. It is a little easier if you use a candy stick to dip your truffles.
Once your truffle is fully coated with chocolate, roll in toasted coconut and place back on a parchment-lined baking sheet. Chill until set. Once chilled, store in an air-tight container.
These delicious truffles are perfect to serve as a small dessert. You could also put them in a scalloped favor box and tie with ribbon as a take-home favor for your guests. Make sure to see the Rose Gold and Rustic Fall Tablescape to see how we served these delicious treats!
In a food processor break up one package of Taffy cookies (or other soft sandwich cookies) and mix until semi-fine. You can leave as many chunks of cookie as you would like. If you don't have a food processor, you can place your cookies in a bag and crush.
Add in one package of cream cheese (softened) and mix until there are no longer any chunks of cream cheese left.
Using a cookie scoop or tablespoon, scoop out cookie mixture. Roll into a ball and place on a parchment-lined baking sheet. Place in freezer to slightly harden for approximately 15 minutes.
Preheat oven to 300. Place your coconut on an ungreased baking sheet and bake making sure to toss every 3-4 minutes. Continue toasting until coconut is the color that you are looking for.
In a microwave-safe bowl, dump in the full bag of melting chocolate wafers and melt according to the package directions. Remove truffles from freezer and roll in white chocolate. It is a little easier if you use a candy stick to dip your truffles.
Once your truffle is fully coated with chocolate, roll in toasted coconut and place back on a parchment-lined baking sheet. Chill until set. Once chilled, store in an air-tight container.
These delicious truffles are perfect to serve as a small dessert. You could also put them in a scalloped favor box and tie with ribbon as a take-home favor for your guests. Make sure to see the Rose Gold and Rustic Fall Tablescape to see how we served these delicious treats!
