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.
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.