Description
These Piña Colada Truffles combine the tropical flavors of pineapple and coconut with creamy white chocolate coating for a deliciously decadent treat perfect for any occasion.
Ingredients
Units
Scale
For the Truffles
- 33 (13.29 ounce package) Golden OREO cookies
- 8 ounce block cream cheese, softened to room temperature
- 8 ounce can crushed pineapple (in 100% pineapple juice), excess juices drained well (yield approx. 1/3 cup crushed pineapple)
- 2 tablespoons coconut rum (Malibu brand used)
For the Coating and Garnish
- 20 ounces white chocolate melting wafers, melted according to package directions (Ghirardelli brand 10 oz. bags)
- 1/2 cup sweetened shredded coconut, toasted for garnish
Instructions
- Prepare Baking Sheets and Toast Coconut: Line 2 large rimmed baking sheets with parchment paper and set aside. In a small dry skillet over medium-high heat, add ½ cup sweetened shredded coconut and toast for 4 minutes while stirring constantly until golden brown and fragrant. Remove and cool completely in a small bowl for garnish.
- Process Golden Oreo Cookies: Add the golden Oreo cookies to a food processor and pulse for 1 minute until fine crumbs form.
- Combine Truffle Mixture: Remove the lid and add softened cream cheese, drained crushed pineapple, and coconut rum to the Oreo crumbs. Pulse for 1 minute until the mixture is smooth and fully combined.
- Form Truffle Balls: Using a small cookie scoop (1 ½ tablespoons), scoop the mixture onto one prepared baking sheet, creating 28 balls in total. Place the baking sheet in the freezer for 45 minutes until firm.
- Smooth Truffles: Once firm, gently roll each truffle between your palms to form smooth balls. If needed, chill again in the freezer for 10 minutes to maintain firmness before coating.
- Melt White Chocolate: In a microwave-safe bowl, heat the white chocolate wafers for 1 minute, stir, then continue heating in 30-second increments with stirring between each until fully melted and smooth.
- Coat Truffles: Using a fork, dip each truffle completely into the melted white chocolate, tap off excess chocolate, and place on the second prepared baking sheet. Immediately sprinkle toasted coconut on top before the chocolate sets. Repeat for all truffles.
- Chill Coated Truffles: Refrigerate the coated truffles for at least 5 minutes until the white chocolate coating is firmed. Keep refrigerated until ready to serve for best texture.
Notes
- Make sure to drain the crushed pineapple thoroughly to avoid making the truffle mixture too wet.
- Use room temperature cream cheese for easier mixing and smoother texture.
- To toast coconut evenly, stir constantly and watch carefully to prevent burning.
- White chocolate melting wafers work best for coating as they melt smoothly and set firmly.
- Store finished truffles in the refrigerator to maintain their shape and texture.
- For a stronger coconut flavor, you can add a teaspoon of coconut extract to the truffle mixture.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
