Toasted Coconut Golden Oreo Cookie Balls Truffles Recipes

Steps:

• Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
• Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate until firm, about 1 hour.

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

Steps:

• Mix cream cheese, cookie crumbs and 1 cup coconut until blended.
• Shape into 42 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
• Refrigerate 1 hour or until firm.

Steps:

• In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

Steps:

• 1. Crush OREO cookies in food processor or blender until finely chopped crumbs
• 2. Lightly toast 1 1/2 cups of coconut for 5 minutes
• 3. Mix softened cream cheese, cookie crumbs and 1 cup coconut until blended
• 4. Shape into 42 one inch balls
• 5. Break chocolate into pieces and place in microwaveable bowl. Microwave on High for 2 minutes or until chocolate is completely melted, stirring every 30 seconds
• 6. Dip balls in melted chocolate
• 7. Place in single layer in a shallow waxed paper-lined pan
• 8. Sprinkle with remaining coconut
• 9. Refrigerate one hour or until firm