Description
These Piña Colada Truffles are a delightful tropical treat combining the sweetness of golden Oreo cookies, cream cheese, crushed pineapple, and coconut rum, all coated in smooth white chocolate and garnished with toasted coconut. Perfect as bite-sized indulgences that evoke the classic piña colada cocktail in a creamy, decadent form.
Ingredients
Units
Scale
For the Truffle Mixture
- 33 cookies (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 juice drained well (yield approximately 1/3 cup)
- 2 tablespoons coconut rum (Malibu brand recommended)
For Coating and Garnish
- 20 ounces white chocolate melting wafers (such as Ghirardelli brand)
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
Instructions
- Prepare baking sheets: Line two large rimmed baking sheets with parchment paper and set 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 the coconut is golden brown and fragrant. Remove from heat and transfer to a small bowl to cool completely before using as garnish.
- Make cookie crumbs: Place the golden Oreo cookies in a food processor and pulse for about 1 minute until fine crumbs form.
- Combine truffle ingredients: Remove the lid of the food processor and add softened cream cheese, well-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 into a creamy truffle batter.
- Scoop truffles: Using a small cookie scoop, scoop 1½ tablespoons of the truffle mixture and place onto one of the prepared baking sheets. Repeat until all mixture is used, yielding about 28 truffle balls.
- Chill truffles: Place the baking sheet with scooped truffles into the freezer for 30-45 minutes until the truffles are firm enough to handle.
- Shape truffles: Once firm, gently roll each truffle between the palms to form smooth balls. If they soften too much during shaping, refrigerate or freeze again for 5-10 minutes before coating.
- Melt white chocolate: Place the white chocolate melting wafers in a microwave-safe bowl. Heat in 1-minute increments, stirring between each, then in 30-second increments until fully melted and smooth, following package instructions carefully.
- Coat truffles: Using a fork, dip each truffle completely into the melted white chocolate. Lift and gently tap the fork on the bowl’s edge to remove excess chocolate.
- Garnish: Place coated truffle on the second prepared baking sheet and immediately sprinkle with the toasted shredded coconut while the chocolate is still wet. Repeat with all truffles.
- Set and serve: Refrigerate the coated truffles for at least 5 minutes to allow the white chocolate to firm up. Keep refrigerated until ready to serve for the best texture and freshness.
Notes
- Make sure to drain the pineapple well to avoid excess moisture affecting the truffle texture.
- Use a small cookie scoop for uniform truffle sizes and even coating.
- Toast the coconut carefully and stir constantly to avoid burning.
- These truffles are best stored refrigerated and consumed within 5 days.
- If desired, substitute coconut rum with a coconut extract for an alcohol-free version.
- For easier white chocolate melting, use high-quality melting wafers or candy melts.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
