Yield: 36 truffles
Piña Colada Truffles
Like the famous cocktail, these boozy Pina Colada Truffles are loaded with coconut and pineapple flavors with a surprise maraschino cherry in the center.
Ingredients
- 1 (14 oz) package Golden Oreos
- 2 tablespoons powdered sugar
- 1 (8 oz) block cream cheese, softened
- 2 tablespoons coconut rum, optional
- ½ cup crushed pineapple, very well drained
- 1 cup shredded coconut
- 36 stemless maraschino cherries
- 2 (10 oz) packages Ghirardelli White Melting Wafers
- toasted unsweetened shredded coconut, for topping
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Instructions
- Line a 9X13-inch baking sheet with wax paper or parchment paper. Set aside.
- Place the entire Oreo cookie including the cream filling and powdered sugar in a food processor and pulse until fine crumbs form.
- Add cream cheese and coconut rum and pulse in bursts until well combined.
- Fold in crushed pineapple (that has had all the juice squeezed out) and shredded coconut.
- Place mixture in freezer for about 20 minutes to help firm. Do not fully freeze.
- Scoop out about 1 tablespoon of truffle filling at a time. Place maraschino cherry in center of filling and form into 1.5 inch balls. Place truffle balls on prepared cookie sheet.
- Place truffles in freezer for 20 minutes. Melt wafers according to directions on package.
- Remove truffles from freezer. Working one at a time, dip frozen truffles in melted white chocolate and return to baking sheet. Sprinkle immediately with toasted coconut.
- Allow chocolate to harden, about 10 minutes. Serve immediately or store in refrigerator for up to a week before serving.
Nutrition
Serving: 1 truffle, Calories: 134kcal, Carbohydrates: 17g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 6mg, Sodium: 76mg, Potassium: 32mg, Fiber: 0.5g, Sugar: 13g, Vitamin A: 89IU, Vitamin C: 0.3mg, Calcium: 13mg, Iron: 0.3mg