I really enjoy making these Chocolate Maraschino Cherry Coconut Truffles because they are rich, festive, and incredibly easy to prepare. I love that they are no-bake and come together with simple ingredients, yet they feel special enough for holidays or gift boxes. The combination of chewy coconut, a juicy cherry center, and smooth chocolate coating makes every bite feel indulgent and comforting.
Why You’ll Love This Recipe
I love this recipe because it requires no oven and very little time. I can prepare it ahead of time, which makes it perfect for busy days or special occasions. I also like how beautiful these truffles look once finished, with their glossy chocolate shell and coconut topping. They taste like a mix between a coconut macaroon and a chocolate-covered cherry, which is always a win for me.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
24 maraschino cherries
2 cups sweetened shredded coconut
2 cups powdered sugar
1/2 cup unsalted butter, softened
1/2 cup chopped pecans
12 ounces semi-sweet or dark melting chocolate
2 tablespoons shredded coconut for topping
Directions
I begin by adding the softened butter, powdered sugar, and sweetened shredded coconut to a large bowl. I mix everything together until the mixture is smooth and fully combined. Once that is ready, I fold in the chopped pecans so they are evenly distributed throughout the filling.
Next, I drain the maraschino cherries and gently blot them dry with paper towels. This step is important so the centers stay firm and not watery. I scoop about one tablespoon of the coconut mixture into my hand, flatten it slightly, and place a cherry in the center. I wrap the coconut mixture around the cherry and roll it into a ball.
I place all the truffle balls onto a parchment-lined baking sheet and refrigerate them for about 30 minutes so they can firm up. While they chill, I melt the chocolate using either a microwave in short intervals or a double boiler, stirring until smooth.
Once the truffles are chilled, I dip each one into the melted chocolate, making sure it is fully coated. I return them to the parchment-lined tray and sprinkle a little shredded coconut on top before the chocolate sets. I then let them set completely at room temperature or in the refrigerator.
Servings And Timing
I usually get about 24 truffles from this recipe. The total time is around 40 minutes, including preparation and chilling time. Since there is no baking involved, this recipe comes together quickly.
Variations
I sometimes use white chocolate instead of dark or semi-sweet chocolate for a sweeter finish. When I want a nut-free version, I simply leave out the pecans or replace them with mini chocolate chips for texture. I also like adding a small splash of almond or vanilla extract to the coconut mixture for extra flavor.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator, placing parchment paper between layers so they do not stick together. They stay fresh for up to two weeks. I also freeze them for up to three months and thaw them overnight in the fridge before serving. There is no reheating needed.
FAQs
Can I Make These Truffles Ahead Of Time?
I often make them several days in advance and keep them refrigerated until ready to serve. They also freeze very well.
Can I Use A Different Type Of Chocolate?
I like using semi-sweet or dark melting chocolate, but white chocolate works beautifully if I want a sweeter coating.
Do I Have To Use Pecans?
I do not have to use pecans at all. I can leave them out or replace them with another crunchy mix-in.
Why Do The Cherries Need To Be Dried?
I always dry the cherries to prevent excess moisture, which helps the truffles hold their shape and texture.
Do These Truffles Need To Stay Cold?
I keep them refrigerated to maintain their structure and freshness, especially because of the butter and cherry centers.
Conclusion
I love making these Chocolate Maraschino Cherry Coconut Truffles because they are simple, elegant, and always a crowd-pleaser. They are perfect for holidays, gifting, or anytime I want a sweet, no-bake dessert that feels special without a lot of effort.
These Chocolate Maraschino Cherry Coconut Truffles are rich, chewy, and festive no-bake treats. With juicy maraschino cherries wrapped in coconut-pecan filling and dipped in smooth chocolate, they make perfect holiday desserts or edible gifts.
Ingredients
24 maraschino cherries
2 cups sweetened shredded coconut
2 cups powdered sugar
1/2 cup unsalted butter, softened
1/2 cup chopped pecans
12 ounces semi-sweet or dark melting chocolate
2 tablespoons shredded coconut for topping
Instructions
In a large bowl, mix softened butter, powdered sugar, and shredded coconut until smooth.
Fold in chopped pecans until evenly distributed.
Drain and blot maraschino cherries dry with paper towels.
Scoop about 1 tablespoon of coconut mixture, flatten, and wrap around each cherry to form a ball.
Place truffle balls on a parchment-lined baking sheet and refrigerate for 30 minutes.
Melt chocolate in microwave-safe bowl in short intervals or use a double boiler, stirring until smooth.
Dip chilled truffles into melted chocolate to fully coat, then return to parchment-lined tray.
Sprinkle tops with shredded coconut before chocolate sets.
Allow truffles to set at room temperature or in the refrigerator.
Notes
Use white chocolate for a sweeter variation.
For nut-free truffles, omit pecans or replace with mini chocolate chips.
Add a splash of almond or vanilla extract for extra flavor in the coconut mixture.
Drying cherries prevents soggy centers and helps the filling hold together.
Layer truffles with parchment in storage to prevent sticking.
