Wintery Coconut Truffles

Ingredients

• 1 cup shredded coconut (plus extra for rolling)
• ½ cup sweetened condensed milk
• 1 tbsp Watkins Pure Vanilla Extract
• 1 tsp Watkins Coconut Extract
• 1 ½ cups white chocolate chips or white melting wafers
• Optional: silver or white sanding sugar for a frosty finish

Instructions

1. Make the Filling: In a medium bowl, mix together the shredded coconut and sweetened condensed milk. Add Watkins Pure Vanilla Extract and Watkins Coconut Extract, stirring until the mixture is fully combined and sticky.
2. Shape the Truffles: Scoop small portions of the mixture and roll them into bite-sized balls. Place on a parchment-lined baking sheet and freeze for 10–15 minutes to firm up.
3. Melt the Coating: In a heat-safe bowl, melt the white chocolate chips (or melting wafers) in the microwave in short intervals, stirring until smooth.
4. Dip and Coat: Using a fork or dipping tool, dip each chilled coconut ball into the melted white chocolate. Allow excess chocolate to drip off, then roll or sprinkle with extra shredded coconut. Add sanding sugar if you want a sparkly, snow-dusted look.
5. Set the Truffles: Return the finished truffles to the parchment-lined tray and refrigerate until the coating is fully set.
6. Serve: Arrange on a festive plate or gift box — snowy, sweet, and irresistibly wintery.