Description
Delight in these luscious Pina Colada Truffles, combining golden OREO crumbs, creamy pineapple-infused filling, and smooth white chocolate coating. Toasted shredded coconut adds a fragrant, crunchy garnish to these bite-sized tropical treats perfect for parties or a sweet indulgence.
Ingredients
Garnish
- ½ cup sweetened shredded coconut (toasted)
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, drained)
- 2 tablespoons coconut rum (Malibu brand used)
Coating
- 20 ounces white chocolate melting wafers (melted according to package directions, Ghirardelli brand recommended)
Instructions
- Prepare Baking Sheets: Line 2 large rimmed baking sheets with parchment paper and set them aside for later use.
- Toast Coconut: In a small dry skillet over medium-high heat, add the sweetened shredded coconut. Stir constantly for 3-4 minutes until golden brown and fragrant. Remove and transfer to a small bowl to cool completely for garnish.
- Process OREO Cookies: Place the golden OREO cookies into a food processor and pulse for about 1 minute until fine crumbs form.
- Combine Truffle 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 fully combined.
- Scoop Truffles: Using a small cookie scoop, portion 1 ½ tablespoons of the mixture at a time onto one of the prepared baking sheets, forming 28 balls in total.
- Freeze Truffles: Place the scooped truffles in the freezer for 30-45 minutes to firm up before coating.
- Shape Truffles: Once firm, gently roll each truffle in your palms to smooth the surface. If needed, chill for an additional 5-10 minutes to firm up again before coating.
- Melt White Chocolate: In a microwave-safe bowl, heat white chocolate wafers for 1 minute, stir, then continue heating in 30-second intervals, stirring between each, until fully melted and smooth. Follow package instructions precisely.
- Coat Truffles: Using a fork, dip each truffle completely into the melted white chocolate. Tap the fork gently against the bowl’s side to remove excess coating.
- Garnish Truffles: Place coated truffles on the second prepared baking sheet and sprinkle toasted shredded coconut on top while the chocolate is still wet. Repeat for all truffles.
- Chill and Serve: Refrigerate the coated truffles for at least 5 minutes to set the chocolate coating. Keep refrigerated until ready to serve for optimal texture and freshness.
Notes
- Ensure the cream cheese is softened to room temperature to blend smoothly with other ingredients.
- Drain the crushed pineapple well to avoid excess moisture in the mixture.
- Toast the shredded coconut carefully while stirring constantly to prevent burning.
- Melt the white chocolate slowly in intervals to avoid overheating and seizing.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
