These are little bitty orbs of heaven that will make the world a brighter, happier place. I’m not sure who came up with the original recipe, but these decadent truffles have been a holiday tradition in my family for years.
Thoroughly mix powdered sugar, cream cheese, coconut, and coconut extract. Refrigerate mixture at least one hour. Roll mixture into 3/4″ balls. Freeze balls on a foil-lined cookie sheet or plastic airtight container overnight.
The next day, place white almond bark in a medium glass bowl. Microwave for 90 seconds. Stir. Microwave in 25-second intervals until melted. Stir between intervals.
Dip frozen balls in the melted almond bark. (I’ve found that using toothpicks helps keep control of the truffles while dipping.) Place on a foil-lined cookie sheet. Sprinkle with pretty sugar crystals. Let set until solid. Can be stored in an airtight container for a week (if there is any left by then).
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These are sooo good! I prefered them the second day when the cream cheese was more of a background flavor and the coconut was the star. I drizzled chocolate on them which was very yummy but broke off when taking a bite, no biggie if you have a napkin to catch it.
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