Description
These Piña Colada Truffles combine the tropical flavors of pineapple and coconut with creamy white chocolate for a delightful bite-sized treat. Toasted coconut garnish adds a perfect crunchy finish, making these truffles an irresistible, easy-to-make dessert ideal for parties or special occasions.
Ingredients
Units
Scale
For the Truffles
- 33 (13.29 ounce package) Golden OREO cookies
- 8 ounce block cream cheese softened to room temperature
- 8 ounce can crushed pineapple in 100% pineapple juice, excess juices drained (approx. 1/3 cup crushed pineapple)
- 2 tablespoons coconut rum (Malibu brand used)
For Coating and Garnish
- 20 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 1/2 cup sweetened shredded coconut toasted for garnish
Instructions
- Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper and set aside for truffle shaping and coating.
- Toast Coconut: In a small dry skillet over medium-high heat, toast ½ cup sweetened shredded coconut for 3-4 minutes, stirring constantly until golden brown and fragrant. Remove and let cool completely in a small bowl.
- Process Cookies: Add Golden OREO cookies to the bowl of a food processor and pulse for 1 minute or until fine crumbs form.
- Combine Ingredients: Remove the lid and add softened cream cheese, drained crushed pineapple, and coconut rum to the cookie crumbs. Pulse again for 30 seconds to 1 minute until smooth and fully combined.
- Scoop Truffles: Using a small cookie scoop, measure out 1 ½ tablespoons of the mixture and place on one prepared baking sheet. Continue until all 28 truffle balls are formed.
- Freeze Truffles: Place the baking sheet with the scooped truffles into the freezer for 30-45 minutes until firm.
- Smooth Truffles: Once firm, roll each truffle gently between your palms to form smooth balls. If needed, refreeze for 5-10 minutes to firm up before coating.
- Melt White Chocolate: In a microwave-safe bowl, melt 20 ounces of white chocolate wafers by heating for 1 minute, stirring, then continuing in 30-second increments until fully melted and smooth. Follow package instructions for best results.
- Coat Truffles: Using a fork, dip each truffle into the melted white chocolate, ensuring full coverage. Tap fork against the bowl to remove excess chocolate and place coated truffle on the second prepared baking sheet.
- Garnish Truffles: While the white chocolate is still wet, sprinkle toasted shredded coconut on top of each truffle.
- Chill to Set: Refrigerate the coated truffles for at least 5 minutes to firm up the white chocolate before serving. Keep refrigerated until ready to serve for best texture.
Notes
- Use a small cookie scoop to ensure uniform truffle sizes for even freezing and coating.
- Make sure to drain the crushed pineapple well to avoid soggy truffles.
- If white chocolate seizes during melting, adding a teaspoon of vegetable oil can help smooth it out.
- Store truffles covered in the refrigerator and consume within 5 days for optimal freshness.
- For a non-alcoholic version, simply omit the coconut rum.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
