Zutaten für Toasted Coconut Golden Oreo Cookie Balls Truffles
- 8 ounces cream cheese (softened)
- Oreo Cookies
- Coconut
- White Chocolate Baking Squares
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Zubereitung von Toasted Coconut Golden Oreo Cookie Balls Truffles
- Preheat oven to 350°F (175°C). Spread 1 cup of shredded coconut on a baking sheet and toast for 5-7 minutes, or until lightly golden brown. Set aside to cool.
- In a large bowl, combine 8 ounces of softened cream cheese, 2 cups of finely crushed Golden Oreo cookies, and 1 cup of toasted coconut. Mix until well combined.
- Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up slightly.
- Roll the mixture into 42 small balls (approximately 1 inch in diameter).
- Melt 12 ounces of your favorite semi-sweet chocolate chips or almond bark according to package directions.
- Dip each cookie ball into the melted chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
- Place the chocolate-covered balls in a single layer on a baking sheet lined with parchment paper.
- Sprinkle the remaining toasted coconut evenly over the truffles.
- Refrigerate for at least 1 hour, or until the chocolate is completely set and the truffles are firm.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
420g
Fat
294g
Carbs
47g
