Description
Delight in these tropical Piña Colada Truffles combining the sweet flavors of pineapple, creamy white chocolate, and toasted coconut for an irresistible treat perfect for any occasion.
Ingredients
Units
Scale
Truffle Mixture
- 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 (approximately 1/3 cup)
- 2 tablespoons coconut rum (Malibu brand used)
Coating and Garnish
- 20 ounces white chocolate melting wafers (Ghirardelli brand)
- 1/2 cup sweetened shredded coconut toasted for garnish
Instructions
- Prepare Baking Sheets: Line 2 large rimmed baking sheets with parchment paper and set aside.
- Toast Coconut: In a small dry skillet over medium-high heat, add the sweetened shredded coconut. Toast for 4 minutes while stirring constantly until golden brown and fragrant. Remove and transfer to a small bowl to cool completely.
- Process Cookies: Place the Golden OREO cookies in a food processor and pulse for 1 minute until fine crumbs form.
- Add Wet Ingredients: Remove the lid and add the softened cream cheese, drained crushed pineapple, and coconut rum to the cookie crumbs. Pulse again for 1 minute until mixture is smooth and fully combined.
- Scoop Truffles: Using a small cookie scoop, portion 1 ½ tablespoons of truffle mixture per ball onto one prepared baking sheet. Repeat to make 28 total truffles.
- Freeze Truffles: Place the scooped truffles into the freezer for 45 minutes or until firm.
- Shape Truffles: Once firm, gently roll each truffle in your palms to form smooth balls. If needed, freeze for an additional 10 minutes to firm before coating.
- Melt Chocolate: In a microwave-safe bowl, heat white chocolate wafers for 1 minute, stir, then heat in 30-second increments stirring between each until fully melted and smooth.
- Coat Truffles: Using a fork, dip each truffle into the melted white chocolate, ensuring it is fully covered. Tap off excess, then place on the second prepared baking sheet.
- Garnish: Immediately sprinkle the coated truffles with toasted shredded coconut while the chocolate is still wet.
- Chill: Refrigerate the coated truffles for at least 5 minutes to allow the white chocolate to firm up before serving. Keep refrigerated until ready to serve for best texture and flavor.
Notes
- To toast coconut evenly, stir constantly and watch closely to prevent burning.
- Use a small cookie scoop for uniform truffle sizes, about 1 ½ tablespoons each.
- Make sure the pineapple is well drained to avoid a soggy mixture.
- If white chocolate seizes, add a small amount of vegetable oil to restore smoothness.
- Store truffles refrigerated in an airtight container for up to 5 days.
- For a non-alcoholic version, omit the coconut rum or substitute with coconut extract.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
