Toasted Coconut Golden Oreo Cookie Balls Truffles Recipe

Indulge in these irresistible Toasted Coconut Golden Oreo Cookie Balls! A delightful twist on a classic, these no-bake truffles combine the creamy goodness of cream cheese, the crunchy texture of Golden Oreos, and the sweet warmth of toasted coconut. Perfect for parties, holidays, or a decadent anytime treat. Easy to make and even easier to devour!

Prep Time 45 mins
Cook Time 90 mins
Calories 1479.7 kcal
Protein 35g
Rating 5.0 (3 Reviews)
Toasted Coconut Golden Oreo Cookie Balls Truffles 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Toasted Coconut Golden Oreo Cookie Balls Truffles

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How to Make Toasted Coconut Golden Oreo Cookie Balls Truffles

  1. 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.
  2. 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.
  3. 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.
  4. Roll the mixture into 42 small balls (approximately 1 inch in diameter).
  5. Melt 12 ounces of your favorite semi-sweet chocolate chips or almond bark according to package directions.
  6. Dip each cookie ball into the melted chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
  7. Place the chocolate-covered balls in a single layer on a baking sheet lined with parchment paper.
  8. Sprinkle the remaining toasted coconut evenly over the truffles.
  9. 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

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