Description
Delight in these luscious Piña Colada Truffles combining the tropical flavors of golden Oreos, crushed pineapple, and coconut rum enveloped in a creamy white chocolate coating and garnished with toasted shredded coconut. Perfect for a tropical-inspired dessert or party treat.
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 well (approx. 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 10 oz. bags)
- 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.
- Toast Coconut: In a small dry skillet over medium-high heat, add the sweetened shredded coconut and toast for 4 minutes, stirring constantly until golden brown and fragrant. Remove and cool completely in a small bowl.
- Crush Cookies: Place the golden Oreo cookies in a food processor and pulse for 1 minute until fine crumbs form.
- Combine Ingredients: Add softened cream cheese, well-drained crushed pineapple, and coconut rum to the cookie crumbs. Pulse for 1 minute until smooth and fully combined.
- Scoop Truffle Mixture: Using a small cookie scoop, portion out 1½ tablespoons of mixture per truffle onto one prepared baking sheet, making 28 truffles total.
- Freeze Truffles: Freeze the scooped balls for 45 minutes until firm.
- Shape Truffles: Remove from freezer and gently roll each truffle in your palm to create smooth balls. If needed, return to freezer for 10 minutes to firm again.
- Melt White Chocolate: In a microwave-safe bowl, melt white chocolate wafers by heating 1 minute, stirring, then additional 30-second increments until smooth, following package instructions.
- Coat Truffles: Dip each truffle completely into melted white chocolate using a fork, tapping off excess chocolate. Place on second parchment-lined baking sheet.
- Garnish and Chill: While chocolate is still wet, sprinkle toasted shredded coconut on top of each truffle. Refrigerate at least 5 minutes until chocolate firms.
- Serve and Store: Keep truffles refrigerated until ready to serve for optimal texture.
Notes
- Make sure to drain pineapple thoroughly to prevent soggy truffles.
- Toasted coconut can be prepared in advance and stored in an airtight container.
- Use a cookie scoop for uniform truffle sizes and easier handling.
- If white chocolate is too thick, add a small amount of vegetable oil to thin it slightly for dipping.
- Store truffles in the refrigerator for up to 5 days in an airtight container.
- You can substitute coconut rum with regular rum or omit for a non-alcoholic version.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
