Description
Delight in the tropical flavors of these Piña Colada Truffles, combining Golden OREO crumbs, cream cheese, crushed pineapple, coconut rum, and white chocolate. Toasted shredded coconut adds a perfect crunchy garnish, making these bite-sized treats a luscious and refreshing dessert.
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 (yielding approximately 1/3 cup crushed pineapple)
- 2 tablespoons coconut rum (Malibu brand used)
Coating and Garnish
- 20 ounces white chocolate melting wafers (melted according to package directions, Ghirardelli brand preferred)
- 1/2 cup sweetened shredded coconut (toasted for garnish)
Instructions
- Prepare Baking Sheets: Line 2 large rimmed baking sheets with parchment paper and set aside for the truffles and coating phases.
- 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. Transfer to a small bowl and let cool completely for garnish.
- Process Cookies: Add the Golden OREO cookies to a food processor and pulse for 1 minute until fine crumbs form.
- Combine Ingredients: Remove the food processor lid and add softened cream cheese, drained crushed pineapple, and coconut rum to the cookie crumbs. Replace the lid and pulse for 30 seconds to 1 minute until the mixture is smooth and well combined.
- Scoop Truffles: Using a small cookie scoop, portion 1 ½ tablespoons of the truffle mixture onto one prepared baking sheet. Continue scooping until there are 28 truffle balls.
- Freeze Truffles: Place the scooped truffles in the freezer for 30-45 minutes until firm.
- Shape Truffles: Once firm, gently roll each truffle in your palms to form smooth balls. If needed, freeze them 5-10 minutes more to refirm before coating.
- Melt White Chocolate: In a microwave-safe bowl, heat white chocolate melting wafers for 1 minute, stir, then continue heating in 30-second increments, stirring between each, until fully melted and smooth.
- Dip Truffles: Using a fork, dip each truffle completely into the melted white chocolate. Lift and gently tap the fork on the bowl’s edge to remove excess coating.
- Garnish and Set: Place coated truffles on the second prepared baking sheet and immediately sprinkle the toasted coconut on top while the chocolate is wet. Repeat for all truffles.
- Chill Truffles: Refrigerate the coated truffles for at least 5 minutes to allow the coating to firm before serving. Keep refrigerated until ready to serve for best texture.
Notes
- Ensure the crushed pineapple is thoroughly drained to avoid excess moisture in the truffle mixture.
- Use a small cookie scoop for uniform truffle sizing to ensure even setting and coating.
- If the truffles become too soft while rolling, briefly chill in the freezer to firm up again.
- To melt white chocolate smoothly, avoid overheating as it can seize; stir frequently during heating.
- Store truffles in an airtight container in the refrigerator to maintain freshness and texture.
- For a non-alcoholic version, substitute coconut rum with coconut extract or omit entirely.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
