I always feel like the holidays call for something sweet, simple, and a little magical, and these Snowy Coconut Almond Truffles check every box for me. They are creamy, lightly crunchy, and full of coconut flavor, with a toasted almond hidden right in the center. I love that they look elegant and festive while being completely no-bake and surprisingly easy to prepare.
Why You’ll Love This Recipe
I love this recipe because it turns a handful of basic ingredients into a dessert that feels special and indulgent. The contrast between the soft coconut filling and the crunchy almond center makes every bite interesting. I also appreciate that I can make these ahead of time, which takes a lot of pressure off during busy holiday days. For me, they are perfect for gifting, sharing at gatherings, or sneaking from the fridge when I want a sweet treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the truffle filling
1 cup sweetened condensed milk
1 ½ cups desiccated coconut (plus extra for rolling)
½ cup white chocolate chips, melted
1 tsp vanilla extract
20–25 whole almonds, toasted
For the coating
1 ½ cups desiccated coconut
½ cup white chocolate chips, melted (for sealing)
Directions
I start by toasting the almonds in a 350°F (175°C) oven for about 8–10 minutes until they smell fragrant, then I let them cool completely. In a large bowl, I mix the sweetened condensed milk, melted white chocolate, desiccated coconut, and vanilla extract until the mixture becomes thick and sticky. I place the bowl in the refrigerator for about 30 minutes so it firms up.
Once chilled, I scoop about a tablespoon of the mixture, flatten it slightly in my palm, and place one toasted almond in the center. I gently wrap the mixture around the almond and roll it into a smooth ball. I then roll each ball in extra desiccated coconut until fully coated.
To finish, I melt the remaining white chocolate and lightly dip the bottom of each truffle into it to help them seal and set nicely. I place the truffles on a parchment-lined tray and refrigerate them for at least 1 hour before serving.
Servings And Timing
I usually get about 20–25 truffles from one batch. The prep time is around 20 minutes, plus about 30 minutes of chilling before shaping and an additional hour for setting. The total time comes to roughly 50 minutes of active and inactive preparation combined. Each truffle contains approximately 120 calories.
Variations
When I want to change things up, I sometimes swap the almonds for hazelnuts or cashews. I also like adding a small splash of almond extract for a stronger nutty flavor. For a slightly less sweet version, I reduce the white chocolate and increase the coconut. Occasionally, I roll the truffles in finely chopped nuts or coconut mixed with a touch of cocoa powder for a different look.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator, keeping them in a single layer or separated with parchment paper. They stay fresh and firm for up to one week. If I want to keep them longer, I freeze them for up to one month and thaw them in the refrigerator before serving. I don’t reheat them, as I prefer them chilled for the best texture.
FAQs
Can I Make These Truffles Ahead Of Time?
Yes, I often make them several days in advance and keep them refrigerated until I’m ready to serve.
Do I Have To Toast The Almonds?
I highly recommend it because toasting brings out a deeper, nuttier flavor, but I can skip it if I’m short on time.
Can I Use Unsweetened Coconut?
I can, but the truffles will be less sweet, so I usually add a little extra condensed milk to balance the flavor.
Are These Truffles Gluten-Free?
Yes, all the ingredients I use are naturally gluten-free.
Can I Freeze Coconut Almond Truffles?
Yes, I freeze them in an airtight container for up to one month and thaw them slowly in the fridge.
Conclusion
I keep coming back to these Snowy Coconut Almond Truffles because they are easy, festive, and always a crowd-pleaser. I love how they combine simplicity with a rich, holiday-worthy flavor. Whether I make them for a party, as a gift, or just to enjoy at home, they never disappoint and always feel like a little bite of holiday comfort.
These Easy Snowy Coconut Almond Truffles are festive no-bake treats featuring a creamy coconut filling wrapped around a toasted almond, coated in coconut, and lightly sealed with white chocolate. Perfect for holidays, gifts, or anytime sweet cravings.
Ingredients
For the truffle filling:
1 cup sweetened condensed milk
1 ½ cups desiccated coconut (plus extra for rolling)
½ cup white chocolate chips, melted
1 tsp vanilla extract
20–25 whole almonds, toasted
For the coating:
1 ½ cups desiccated coconut
½ cup white chocolate chips, melted (for sealing)
Instructions
Preheat oven to 350°F (175°C). Toast almonds for 8–10 minutes until fragrant. Cool completely.
In a large bowl, mix sweetened condensed milk, melted white chocolate, 1½ cups coconut, and vanilla extract until thick. Chill for 30 minutes.
Scoop about 1 tablespoon of mixture, flatten it, and place a toasted almond in the center. Wrap the mixture around the almond and roll into a ball.
Roll each truffle in additional desiccated coconut until fully coated.
Melt remaining white chocolate and dip the bottom of each truffle to help seal.
Place truffles on a parchment-lined tray and refrigerate for at least 1 hour before serving.
Notes
Swap almonds with hazelnuts or cashews for variety.
Add almond extract for extra nutty flavor.
For less sweetness, reduce white chocolate and increase coconut.
Roll in chopped nuts or coconut mixed with cocoa for a twist.
Store chilled in a single layer or separated by parchment paper.
