Happy day after Christmas!
I’m a big fan of this time of year, mostly because I can stay in my pajamas for the majority of the day and it’s perfectly acceptable.
Also because eating things like fudge and chocolate bark and oreo truffles for breakfast is a-okay.
Like the past few years, Nick and I have made mostly homemade gifts for our family. Toffee is a definite. Cocoa-crusted mixed nuts are always a hit. There was some cookies’n’mint bark that happened this year (coming soon – it’s addicting!). But one of my favorites are these oreo truffles.
I know. They’re everywhere. I tried so hard to resist making them. But they’re seriously easy, and so much fun to amp up with new flavors and toppings. Last year I did some double mint oreo truffles (yum).
But this year? I went a little tropical.
Thanks to a fantastic little baking set I got through Mixed and McCormick, I have a brand new stash of extracts. And as soon as I saw the coconut, I knew it had to make it into some kind of holiday treat.
Chocolate + crushed cookies + cream cheese + COCONUT?! Yes. How could it not be good?
The great thing about extracts is that you don’t need much. Just a few little drops took these classic oreo truffles to the next level. And then, just for fun, I added a sprinkling of toasted coconut on top. Any time you can add toasted coconut, just do it. It’s a beautiful thing.
If you’re still looking for some fun holiday season treats to whip up, I think these need to be added to your list.
Coconut Oreo Truffles
A little twist on the classic, these rich little bites will be a hit! I think they roll even easier if you make the dough mixture the day before you want to roll/dip them in chocolate.
- 1 package oreo cookies
- 1 8-oz. package low fat cream cheese, softened to room temperature
- 1/2 tsp coconut extract
- 2 cups chocolate chips (white, semi-sweet, or a mix if you want both)
- 2 tsp coconut oil
- toasted coconut for topping (optional)
- Place all the oreos in the bowl of a food processor and turn it on. Let the machine run until the cookies are ground and there are no large chunks of cookie left.
- Add the cream cheese and coconut extract to the oreos and turn it on again, letting it process until the cookie crumbs and the cream cheese are mixed together and have formed a ball of dough.
- Put the oreo mixture in a bowl and let it chill in the fridge for about 30 minutes.
- Scoop about 1 Tbsp of the cookie mixture from the bowl, roll it into a ball, and repeat until all the truffle fillings are ready to dip.
- Pour your chocolate chips into a microwave safe bowl and heat for 2 minutes, stopping to stir every 30 seconds, until the chocolate is completely melted and smooth. Stir in the coconut oil.
- Drop a truffle into the melted chocolate, roll it around with a spoon or fork to cover it completely, and then lift it out of the bowl on a fork or slotted spoon to let the extra chocolate drip off.
- Place the chocolate-dipped candy on parchment paper and repeat with the rest of the truffles. While the chocolate is still melted, sprinkle a bit of the toasted coconut on the top of each truffle.
- Serve once the chocolate has set.