How to Make Speedy Chocolate coconut truffles

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Before you jump to Chocolate coconut truffles recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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You may well prefer preparing food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically effective when it's full before a cycle is started. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.

The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is definitely something we can all do, without difficulty. It's about being practical, more often than not.

We hope you got benefit from reading it, now let's go back to chocolate coconut truffles recipe. To make chocolate coconut truffles you need 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Chocolate coconut truffles:

1. Take 14 oz of sweetened shredded coconut.
2. Take 2/3 cup of sweetened condensed milk.
3. Prepare 2 Tablespoons of butter melted.
4. Prepare 1/2 teaspoon of vanilla extract.
5. Get 1/4 tablespoon of coconut extractoptional.
6. You need 1/4 cup of powdered sugar.
7. Provide 8 oz of dark chocolate.
8. Provide 5 oz of milk chocolate (i used galaxy chocolate).

Steps to make Chocolate coconut truffles:

1. Instructions Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside..
2. In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using)..
3. Pour in coconut and stir well. Add powdered sugar, stir well. Place bowl in refrigerator and chill at least 15 minutes..
4. Remove from refrigerator and roll into 1 1/2 Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill)..
5. Place on wax-paper lined cookie sheet, repeating until all filling is rolled..
6. Place cookie sheet in the freezer for 30 minutes..
7. Place chocolate melts into the microwave. Cook on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon)..
8. Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off..
9. Place back onto the baking tray and drizzle with extra melted chocolate if desired. Repeat with remaining balls. Keep refrigerated in an airtight container for up to 5 days..

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