Chocolate Cherry Coconut Truffle Delights

These little truffles are a mash-up of a cherry cordial and a coconut macaroon… dipped in dark chocolate energy and rolled in snowy coconut. They’re no-bake, a little luxe, and honestly way easier than they look. The center is a silky coconut ganache studded with tart cherries, and they chill up into perfect little bites that somehow make you feel fancy even if you’re in sweatpants.

My husband calls these “the dangerous ones,” because he’ll swear he’s only grabbing one and then I hear the fridge door open again like five minutes later. The kids call them snowballs and try to steal the coconut coating to eat on its own (chaos). I’ve brought a box of these to a potluck and watched grown adults hover by the dessert table, pretending they’re making conversation but really just waiting for the next truffle drop. They’ve become our quick “I forgot it’s teacher appreciation day” treat and also my favorite thing to stash in the freezer for late-night TV snacks.

How to Make It

Chop a bar of dark chocolate so it melts fast—chips work, but bars melt smoother. Warm full-fat coconut milk (or coconut cream) until steamy—not boiling—and pour it over the chocolate. Let it sit for a minute (don’t poke it yet!) then whisk from the center out until glossy. If it looks split or grainy, breathe. A teaspoon of coconut oil and 10 seconds in the microwave brings it back together almost every time.

Stir in a splash of vanilla and a tiny whisper of almond extract—it makes the cherries sing. Pinch of salt. Taste. Want it sweeter? Add a spoon of maple or honey. Now fold in chopped dried tart cherries and a handful of unsweetened shredded coconut for texture. Cover and chill until scoopable, about 60–90 minutes. You’re aiming for soft Play-Doh, not soup.

Scoop, roll into little 1-tablespoon balls with slightly damp or light-oiled hands (pro tip: keep a bowl of cold water nearby for quick hand rinses), then either roll in more coconut or dip in melted chocolate for a shell. Chill 10–15 minutes to set and try—just try—to stop at one.

Makes about 18–22 truffles depending on how generous your scoops are. Plan on 20 minutes active time, plus 1–2 hours chilling.

✔Ingredient Notes

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– Dark chocolate (60–70%): The star. Bars melt silkier than chips; if you use chips, add 1 tsp coconut oil to help them smooth out.
– Full-fat coconut milk or coconut cream: Gives that lush, dairy-free ganache situation. Don’t boil it or your chocolate can seize.
– Dried tart cherries: Chewy, bright pops. Chop them so every bite gets some. Maraschino works in a pinch—just pat them dry like crazy.
– Unsweetened shredded coconut: Some goes inside for texture, some for rolling. Sweetened will make them sweeter (no complaints here, just FYI).
– Coconut oil: Optional but handy for shine and smoothing a cranky ganache or chocolate dip.
– Vanilla + almond extract: Tiny bit of almond is magic with cherry—too much tastes like perfume, so go light.
– Maple syrup or honey: Optional sweetener boost if your chocolate is very dark. I once added too much—ended up sticky. Start with 1 tbsp, taste, adjust.
– Pinch of salt: Non-negotiable. Wakes up the chocolate and cherry.

✔Recipe Steps

1. Chop chocolate and place in a heatproof bowl.
2. Heat coconut milk until steaming, then pour over chocolate; rest 1 minute.
3. Whisk until smooth; stir in coconut oil, vanilla, almond extract, salt, and maple/honey if using.
4. Fold in chopped dried cherries and 1/2 cup shredded coconut.
5. Cover and chill 60–90 minutes until scoopable.
6. Scoop 1-tbsp portions, roll into balls, then coat in shredded coconut or dip in melted chocolate; chill 10–15 minutes to set.

What to Serve It With

– Espresso or a strong cup of coffee (bittersweet + creamy is a vibe).
– A splash of ruby port, cabernet, or bubbles if you’re celebrating Tuesday.
– Vanilla ice cream and fresh cherries for a sundae moment.
– A salty snack board—pretzels and nuts make these pop.

✔Tips & Mistakes

– Don’t boil the coconut milk; scorched milk = split ganache.
– If the ganache breaks, whisk in 1–2 tsp warm coconut milk or a dab of coconut oil and microwave 5–10 seconds. It usually snaps back.
– Sticky hands? Lightly oil your palms or wear food-safe gloves.
– Too soft to roll? It just needs a longer chill or your kitchen is warm—pop the bowl in the freezer for 10 minutes.
– Use a cookie scoop for even sizes so they set at the same time.

✔Storage Tips

Fridge: Tuck them in an airtight container for up to 1 week. They’re delicious straight-from-the-fridge cold—extra fudgy and snappy if you dipped them in chocolate.
Freezer: Freeze up to 2 months. Eat frozen (I do, zero regrets) or thaw 5–10 minutes for the perfect bite. Breakfast truffles? I’m not here to judge.

✔Variations and Substitutions

– Milk chocolate: Sweeter and softer; reduce or skip the maple/honey.
– Boozy cherry: Stir in 1–2 tsp kirsch or amaretto with the vanilla. Very grown-up.
– No coconut? Roll in cocoa powder, finely chopped nuts, or crushed freeze-dried cherries.
– Cherry swap: Dried cranberries or chopped dried strawberries work; fresh cherries must be patted super dry or they’ll water down the ganache.
– Sweetener swaps: Honey ↔ sugar (or maple), add to taste.
– Nut-free: Stick to coconut or cocoa coatings; skip nut coatings.
– Extra chocolate shell: Melt 4 oz chocolate with 1 tsp coconut oil; dip, then chill to set.

Frequently Asked Questions

Chocolate Cherry Coconut Truffle Delights

Decadent no-bake chocolate truffles studded with tart cherries and coconut, rolled in cocoa, coconut, or almonds for a gorgeous finish. Easy to make ahead and perfect for gifting or entertaining.

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz dark chocolate chips
• ▢ 0.5 cup full-fat coconut milk well shaken
• ▢ 2 tbsp unsalted butter
• ▢ 1 tsp pure vanilla extract
• ▢ 0.5 tsp almond extract
• ▢ 0.25 tsp fine sea salt
• ▢ 1 cup unsweetened shredded coconut
• ▢ 0.75 cup dried tart cherries, chopped
• ▢ 0.33 cup unsweetened cocoa powder for dusting
• ▢ 0.5 cup shredded coconut for coating
• ▢ 0.5 cup chopped toasted almonds optional, for coating

Instructions

Preparation Steps

• Line a baking sheet with parchment paper and clear space in the refrigerator.
• Place the dark chocolate chips in a heatproof mixing bowl.
• In a small saucepan over medium heat, warm the coconut milk and butter until steaming with tiny bubbles at the edges, about 3 minutes (do not boil). Pour over the chocolate and let sit for 2 minutes.
• Stir gently from the center outward until the ganache is smooth and glossy.
• Stir in vanilla extract, almond extract, and salt.
• Fold in the shredded coconut and chopped dried cherries until evenly distributed.
• Cover and refrigerate until firm enough to scoop, 60 to 90 minutes.
• Scoop into 1.0 tbsp portions (about 24 truffles) and roll between your palms to form smooth balls. Place on the lined sheet.
• Place cocoa powder, extra shredded coconut, and chopped almonds in separate shallow bowls. Roll the truffles in desired coatings to cover.
• Refrigerate for 15 minutes to set. Serve chilled or at cool room temperature.

Notes

Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months. For a dairy-free option, swap butter for 1.0 tbsp coconut oil. You can use semi-sweet chocolate for a sweeter truffle or 70% dark for a richer flavor.