Real Recipes From Real Home Cooks ®

coconut-ginger popcorn truffles

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

Popcorn has no artificial additives or preservatives, and is naturally sugar free.

(1 rating)
yield 3 Dozen
prep time 30 Min
method Microwave

Ingredients For coconut-ginger popcorn truffles

  • 5 c
    air-popped popcorn
  • 2 c
    miniature marshmallows
  • 1 Tbsp
    coconut oil or butter
  • 3 Tbsp
    candied ginger, minced
  • 1/2 c
    shredded coconut
  • 4 oz
    semi-sweet chocolate
  • 1 tsp
    coconut oil or butter

How To Make coconut-ginger popcorn truffles

  • 1
    Place popcorn in large bowl. Place marshmallows and coconut oil or butter in medium saucepan over medium-low heat. Stir until melted; remove from heat. Stir in shredded coconut and candied ginger. Mix well.
  • 2
    Spray hands with nonstick cooking spray, then scoop up one tablespoon of popcorn mixture. Roll mixture with hands to form a ball. Place ball on baking sheet lined with parchment paper or foil. Repeat to make 36 balls.
  • 3
    Place chocolate in small, microwavesafe bowl. Heat in microwave on HIGH for one minute, until melted. If not completely melted, microwave for another 15 seconds and stir again. Stir 1 teaspoon coconut oil into melted chocolate. Place chocolate in zipper-style plastic bag and seal. Snip off a tiny corner of bag. Pipe chocolate on popcorn balls in a decorative pattern.
  • 4
    Garnish with extra shredded coconut and extra minced candied ginger if desired. Place truffles in a cool place until chocolate is set.
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