Description
Delight in these tropical Piña Colada Truffles featuring a creamy blend of crushed golden OREO cookies, cream cheese, crushed pineapple, and coconut rum, coated in smooth white chocolate and topped with toasted sweetened shredded coconut for a perfect bite-sized treat.
Ingredients
Units
Scale
Truffle Mixture:
- 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 (approximately 1/3 cup crushed pineapple)
- 2 tablespoons coconut rum (Malibu brand used)
Coating and Garnish:
- 20 ounces white chocolate melting wafers, melted (Ghirardelli brand 10 oz. bags)
- 1/2 cup sweetened shredded coconut, toasted for garnish
Instructions
- Prepare baking sheets and toast coconut: Line 2 large rimmed baking sheets with parchment paper. In a dry skillet over medium-high heat, toast the ½ cup sweetened shredded coconut for 3-4 minutes, stirring constantly until golden and fragrant. Transfer to a small bowl to cool.
- Create cookie crumbs: Place the Golden OREO cookies in a food processor and pulse for 1 minute until fine crumbs form.
- Combine truffle ingredients: Add softened cream cheese, drained crushed pineapple, and coconut rum to the cookie crumbs in the food processor. Pulse for 30 seconds to 1 minute until the mixture is smooth and fully combined.
- Scoop truffles: Using a small cookie scoop, scoop 1½ tablespoons of the mixture onto one prepared baking sheet. Continue until you have 28 truffle balls.
- Chill truffles: Place the scooped truffles in the freezer for 30-45 minutes until firm.
- Smooth truffles: Once firm, gently roll each truffle in your palms to create a smooth ball. Return to the freezer for 5-10 minutes if needed to firm before coating.
- Melt white chocolate: In a microwave-safe bowl, melt white chocolate melting wafers by heating 1 minute, stirring, then heating in 30-second increments, stirring until smooth, following package directions.
- Coat truffles: Dip each truffle into the melted white chocolate using a fork, fully coating it. Tap fork on bowl edge to remove excess chocolate.
- Garnish and set: Place coated truffle onto the second prepared baking sheet and immediately sprinkle with toasted coconut while chocolate is wet. Repeat for all truffles.
- Refrigerate to firm coating: Refrigerate the coated truffles for at least 5 minutes until the white chocolate firms. Keep refrigerated until ready to serve for best texture.
Notes
- Ensure pineapple is well drained to prevent soggy truffles.
- Use room temperature cream cheese for easier mixing.
- For a stronger coconut flavor, consider adding coconut extract along with coconut rum.
- If white chocolate melting wafers are unavailable, use white chocolate chips with a tablespoon of shortening for smooth melting.
- Store truffles refrigerated; consume within 3-5 days for optimal freshness.
- Use gloves or wash hands frequently when rolling to prevent melting from body heat.
Nutrition
- Serving Size: 1 truffle
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
