Chocolate Maraschino Cherry Coconut Truffles Recipe
Introduction
These irresistible chocolate maraschino cherry coconut truffles combine rich chocolate with sweet cherries and tropical coconut for a delightful treat. They are easy to make and perfect for sharing or indulging anytime.
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1/2 cup maraschino cherries, chopped and drained
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Be careful not to let it boil.
- Step 2: Remove the saucepan from heat and add the chocolate chips. Let them sit for 2-3 minutes, then stir until the mixture is smooth and fully melted.
- Step 3: Stir in the vanilla extract and salt until well combined.
- Step 4: In a separate bowl, combine the chopped maraschino cherries with the shredded coconut.
- Step 5: Pour the chocolate mixture over the cherry-coconut mixture and stir until everything is evenly coated.
- Step 6: Refrigerate the mixture for about 1 hour, or until it is firm enough to handle.
- Step 7: Using a spoon or melon baller, scoop small amounts of the mixture and roll them into balls.
- Step 8: Place each truffle onto a baking sheet lined with parchment paper and refrigerate until ready to serve.
Tips & Variations
- For extra texture, lightly toast the shredded coconut before mixing it with cherries.
- Try swapping maraschino cherries with dried cherries or cranberries for a tart twist.
- Dip finished truffles in melted dark chocolate for a glossy, firm coating.
Storage
Store the truffles in an airtight container in the refrigerator for up to 1 week. To serve, let them sit at room temperature for 10-15 minutes for best texture. These truffles can also be frozen for up to 3 months; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate?
Yes, you can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference. Adjust the sweetness accordingly.
Are these truffles suitable for vegans?
This recipe uses heavy cream, which is not vegan. You can try replacing it with coconut cream for a vegan-friendly version, but results may vary slightly in texture.
PrintChocolate Maraschino Cherry Coconut Truffles Recipe
Delight in these Irresistible Chocolate Maraschino Cherry Coconut Truffles – a luscious blend of rich semi-sweet chocolate, sweet shredded coconut, and vibrant maraschino cherries. These bite-sized treats are perfectly creamy, fruity, and easy to make, ideal for a no-bake dessert that’s both elegant and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 20 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Chocolate Mixture
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Cherry-Coconut Mixture
- 1 cup sweetened shredded coconut
- 1/2 cup maraschino cherries, chopped and drained
Instructions
- Heat Cream: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, being careful not to let it boil, to prepare it for melting the chocolate.
- Melt Chocolate: Remove the saucepan from heat and add the semi-sweet chocolate chips. Let the mixture sit undisturbed for 2-3 minutes to soften the chocolate, then stir thoroughly until the chocolate is fully melted and smooth.
- Add Flavorings: Stir in vanilla extract and salt to the melted chocolate mixture until everything is well combined, enriching the flavor profile.
- Combine Cherry and Coconut: In a separate bowl, mix together the chopped maraschino cherries and shredded coconut, ensuring an even distribution.
- Mix Chocolate and Cherry Mixtures: Pour the warm chocolate mixture over the cherry-coconut mix and stir thoroughly until all ingredients are uniformly coated.
- Chill the Mixture: Refrigerate the combined mixture for about 1 hour or until it firms up enough to handle and shape.
- Form Truffles: Using a spoon or melon baller, scoop small portions of the chilled mixture and roll each portion into a smooth ball with your hands.
- Final Chill: Place the formed truffles onto a parchment-lined baking sheet and refrigerate again until they are firm and ready to serve.
Notes
- Ensure the heavy cream does not boil to prevent burning the chocolate.
- Drain maraschino cherries well to avoid excess moisture in the truffle mixture.
- For a different texture, try toasting the shredded coconut before mixing.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- These truffles can be dipped in melted chocolate and sprinkled with extra coconut for garnish.
Keywords: chocolate truffles, maraschino cherry, coconut desserts, no-bake truffles, easy chocolate treats, holiday desserts, bite-sized sweets
