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Raspberry Coconut Chocolate Truffles (Photo by Erich Boenzli)
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Raspberry Coconut Chocolate Truffles

These raspberry coconut chocolate truffles are a sure way to win your significant other’s heart this year. I guarantee, they’ll be so impressed that you made these yourself, (don’t tell, but they’re super easy!), and will be so in heaven with the sweet-tart blend of flavors, there’s no way you can go wrong. 
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: raspberry coconut chocolate truffles
Servings: 12 truffles
Calories: 171kcal


  • 12 raspberries
  • 1 cup powdered sugar
  • ½ cup heavy cream, divided
  • 2 tablespoons salted butter, divided
  • 1 teaspoon vanilla extract
  • 1 cup sweetened, shredded coconut
  • 4 ounces Baker's Chocolate (about 60% cacao)


Make the Coconut Icing

  • Using a stand mixer or handheld electric mixer, whisk together 1 cup powdered sugar, ¼ cup heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ¾ cup coconut until well mixed.

Coat the Raspberries

  • Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here...no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes...just do your best. Place each on a tray covered with parchment or wax paper. 
  • Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.

Dipping Chocolate

  • Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl. Add 1 tablespoon of butter and ¼ cup heavy cream. Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).
  • Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides. Place on a tray covered with parchment or wax paper. Sprinkle a little more coconut over each one and refrigerate for 3 hours.  



Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Sodium: 43mg | Potassium: 116mg | Fiber: 2g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 18mg