Description
These Piña Colada Truffles combine the tropical flavors of pineapple, coconut, and rum with creamy white chocolate for a delightful treat. Crispy Golden Oreo crumbs and cream cheese form a luscious center, coated in smooth white chocolate and finished with toasted coconut garnish.
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 (approximately 1/3 cup crushed pineapple)
- 2 tablespoons coconut rum (Malibu brand recommended)
Coating and Garnish
- 20 ounces white chocolate melting wafers, melted according to package directions
- 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 for truffle forming and coating.
- Toast Coconut: In a small dry skillet over medium-high heat, add the sweetened shredded coconut. Toast for 3-4 minutes, stirring constantly until golden brown and fragrant. Remove and cool completely in a small bowl.
- Make Oreo Crumbs: Place the Golden Oreo cookies into a food processor and pulse for 1 minute until fine crumbs form.
- Combine Ingredients: Add softened cream cheese, drained crushed pineapple, and coconut rum to the Oreo crumbs in the food processor. Pulse for 30 seconds to 1 minute until the mixture is smooth and well combined.
- Scoop Truffle Mixture: Using a small cookie scoop, portion out 1 ½ tablespoons of the mixture and place onto one prepared baking sheet. Continue until all mixture forms about 28 balls.
- Chill Truffles: Freeze the scooped truffles for 30-45 minutes until firm.
- Shape Truffles: Roll each truffle gently in your palms to smooth into balls. If soft, return to the freezer for 5-10 minutes to firm before coating.
- Melt White Chocolate: In a microwave-safe bowl, heat white chocolate melting wafers starting with 1 minute, then in 30-second increments stirring between until fully melted and smooth. Follow package directions for best results.
- Coat Truffles: Dip each truffle fully into melted white chocolate using a fork, remove excess chocolate by gently tapping on the bowl edge. Place coated truffle on the second prepared baking sheet.
- Garnish: While white chocolate is still wet, sprinkle toasted shredded coconut on top of each truffle. Repeat with remaining truffles.
- Set Coating: Refrigerate the coated truffles for at least 5 minutes until the chocolate firms. Keep refrigerated until serving for best texture.
Notes
- Use 100% pineapple juice canned crushed pineapple for best flavor and to avoid excess moisture.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before using.
- When melting white chocolate, be cautious to avoid overheating, or it may seize. Stir frequently for smooth texture.
- If you prefer non-alcoholic version, omit the coconut rum or substitute with coconut extract.
- Store truffles refrigerated in an airtight container and consume within 5 days for optimal freshness.
Nutrition
- Serving Size: 1 truffle
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
