Coconut Cream Truffles

It seems everyone jumps on the truffle-shuffle wagon this time of year... but make your truffles extra special with some coconut cream!

1/4 cup butter softened
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons cream of coconut I used Coco Real Brand
Pinch salt
1 1/2 cups powdered sugar
1 cup shredded coconut
6-8 ounces chocolate candy melts or semi-sweet baking chocolate

• Beat butter with a hand mixer until smooth.
• Mix in extracts, cream of coconut and salt.
• Slowly add the powdered sugar until it’s mixed in.
• Mix in coconut.
• Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls.
• Chill for at least 1 hour before dipping.
• You can wrap the cookie sheet with foil and chill overnight, if needed.
• When ready to dip, melt candy melts according to package directions.
• Dip each ball into the melts, tap off the excess, and place on a new cookie sheet lined with wax paper.
• If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.
• Sprinkle with sprinkles or coconut, if desired.
• Chill until set, store in refrigerator.
• Best served at room temperature.

Recipe: Crazy for Crust