Oreo Coconut Cream Truffles

By srumbel

Homemade coconut cream truffles inside mini Oreo cookies dipped in chocolate makes a fun and delicious treat. These little Oreo Coconut Cream Truffles start with a mini Oreo cookie that has been filled with a homemade coconut cream filling. A quick dip in chocolate seals all the goodness inside an easy to eat truffle. They are the perfect little Easter treat.
from insidebrucrewlife.com

Ingredients

• 2 cups shredded coconut
• 2 Tablespoons butter, softened
• 2 Tablespoons cream of coconut
• 2 Tablespoons marshmallow cream
• 2 Tablespoons powdered sugar
• 40 mini Oreo cookies
• 6 ounces white CandiQuik
• 6 ounces chocolate CandiQuik

Preparation

Step 1

Beat the butter, cream of coconut, marshmallow cream, and powdered sugar until creamy. Slowly add the coconut until mixed. Roll into 40 small balls.
Use a knife to split open each mini Oreo cookie. Leave the filling. Place on coconut ball inside each cookie and place the top of the cookie back on. Gently press down. Do not press too hard though. Repeat with all the cookies and coconut balls.
Melt the white CandiQuik in a bowl according to the package directions. Place an Oreo truffle in the melted chocolate. Use a spoon to cover the whole truffle. Use a fork to remove the truffle from the chocolate. Tap the fork gently to remove the excess chocolate. Place on wax paper to set up. Repeat with half the truffles.
Melt the chocolate CandiQuik and repeat with the remaining truffles. Spoon the extra melted chocolate into 2 plastic bags with the tips cut off. Drizzle in a criss cross pattern over the truffles. Let set. Keep refrigerated in a sealed container. Makes 40 coconut truffles.

Notes

*Cream of Coconut is a non-alcoholic product, but you find it in the alcoholic aisle of the store.