Description
No‑bake tropical truffles with pineapple, coconut rum, cream cheese and white chocolate coating.
Ingredients
- ½ cup sweetened shredded coconut (for toasting)
- 33 Golden Oreo cookies (about 13.3 oz package)
- 8 oz cream cheese, softened
- 8 oz can crushed pineapple, well‑drained (~⅓ cup)
- 2 Tbsp coconut rum (e.g. Malibu)
- 20 oz white chocolate melting wafers (for coating)
Instructions
- Toast coconut in a dry skillet over medium‑high until golden, then cool.
- Pulse Golden Oreos in food processor into fine crumbs.
- Add cream cheese, drained pineapple, rum; pulse until smooth.
- Scoop 1½ Tbsp portions onto parchment‑lined baking sheet; freeze 30‑45 min.
- Roll truffles, refreeze briefly if needed.
- Microwave white chocolate wafers until smooth.
- Dip each truffle into melted chocolate; top with toasted coconut.
- Refrigerate ≥5 min until set. Keep chilled until serving.
Notes
- Drain pineapple well to avoid soggy centers.
- Toast coconut ahead and store in airtight container.
- Use gluten‑free vanilla sandwich cookies for GF option.
- For non‑alcoholic version, substitute rum with coconut extract or pineapple juice.
- Store in fridge up to 5 days; freezing not recommended.