Easy, no-bake Peanut Butter Coconut Truffles are a delightful treat to keep on hand. This quick, flavorful recipe blends creamy peanut butter with sweet shredded coconut for bite-sized truffles that are perfect for snacks, parties, or a satisfying homemade dessert.
If you haven’t tried the peanut butter and coconut pairing, you’re in for a treat. The two flavors complement each other beautifully in these simple Peanut Butter Coconut Balls. They’re no-bake, easy to assemble, and store well in the refrigerator for convenient snacking.
Make them ahead and keep in an airtight container in the refrigerator for up to a week. They also freeze well for longer storage.
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How to Make Peanut Butter Coconut Truffles
These truffles come together in minutes. Start with room-temperature ingredients for easier mixing. Cream together the butter and peanut butter until smooth, then stir in powdered sugar and shredded sweetened coconut. At some point you may need to use your hands to fully combine and form a uniform dough.
Line a small baking sheet with parchment or nonstick foil. Use a small cookie scoop (about 1 tablespoon) or your hands to form 15–16 even balls. Freeze the formed truffles for about 15 minutes to firm them up before coating.
To make the chocolate coating, melt chocolate chips with coconut oil in short bursts in the microwave, stirring every 15–20 seconds to avoid scorching. Dip the chilled balls into the melted chocolate, allow excess to drip off, and place back on the lined tray. Chill for a few minutes to set the coating.
Finish with a peanut butter drizzle and a sprinkle of extra shredded coconut, then chill briefly to set the drizzle. Store the truffles in an airtight container in the refrigerator until ready to enjoy.
Peanut Butter Coconut Truffles
Ingredients
- ¾ cup peanut butter, plus more for drizzling
- ¼ cup butter, softened (half a stick)
- 1 cup powdered sugar
- ½ cup shredded sweetened coconut, plus more for topping
- ½ cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a tray with parchment or nonstick foil. In a large bowl, stir together the peanut butter and softened butter until smooth. Add powdered sugar and shredded coconut; mix until combined. If needed, use your hands to knead the mixture into a uniform dough.
- Using a cookie scoop or spoon, form 16 even balls and place them on the lined tray. Freeze for 15 minutes to firm up.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 15–20 second intervals, stirring between each, until fully melted. Dip the chilled balls into the melted chocolate, allowing excess to drip off, then return them to the lined tray. Freeze for 5 minutes to set.
- Warm a little extra peanut butter, drizzle it over the truffles, and sprinkle with additional shredded coconut. Store truffles in an airtight container in the refrigerator until ready to serve.
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Nutrition
P.S. If you enjoy truffles, try other no-bake variations for more quick dessert ideas. If you make this recipe, please leave a rating or comment in the recipe card below.
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