You won’t shuffle to get to this Truffle.. you’ll be RUNNING!
Coconut Oreo Cherry Truffles
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1 package oreo cookies
1 8-oz. package cream cheese, room temperature
1 jar maraschino cherries, drained
1/2 tsp. coconut extract
2 cups chocolate chips, semi-sweet
1 cup coconut flakes
Preheat oven to 350 degrees F. Spread coconut in an even layer onto a large baking sheet lined with parchment paper and bake at for 8-10 minutes. Toss every two minutes. Remove from oven and allow to cool.
Place the entire package of oreo cookies in a food processor. Let the machine run until the cookies are ground and there are no large chunks of cookie left.
Add the cream cheese and coconut extract to the oreos and turn it on again, letting it process until the cookie crumbs and the cream cheese are thoroughly mixed together and have formed a ball of dough.
Shape dough into approx. 1-1/4-inch balls and press to flatten. Top each with cherry and approx. 1 tsp. Of toasted coconut and wrap the cream cheese mixture to completely enclose cherry and coconut. Re-roll into balls. Freeze for 10 min.
Place the chocolate chips in a microwave-safe bowl.
Microwave for 30 second on high power.
Remove the bowl from the microwave and stir the chocolate. Continue to microwave in 30 second intervals until chocolate completely melted. Stir until smooth and silky. Take dough balls out of freezer and let sit for approx. 10 mins. Dip each ball in the chocolate. Place on lined baking sheet and immediately sprinkle with toasted coconut. Refrigerate 1 hour or until firm.