INGREDIENTS

• 1/4 cup butter softened
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons cream of coconut I used Coco Real Brand
• Pinch salt
• 1 1/2 cups powdered sugar
• 1 cup shredded coconut
• 6-8 ounces chocolate candy melts or semi-sweet baking chocolate

INSTRUCTIONS

* Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut.
* Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil and chill overnight, if needed.
* When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired.
* Chill until set, store in refrigerator. Best served at room temperature.