Coconut Cream Truffles “Bunny Tails”



  • 6 cups sugar
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup butter
  • 2 tsp. vanilla
  • 2 cups coconut, divided
  • dash of salt


  • Finely chop or blend the coconut. Set aside.
  • In a large pot, cook first four ingredients over medium high heat to 236 to 238 degrees F stirring constantly, never above surface of the mixture.
  • Remove from heat and let cool in the pot for 8-10 minutes.
  • Pour onto cool, damp slab without scraping the pot.
  • Cream mixture using a straight edge until it loses its gloss and thickens up, about 5 minutes.
  • Add vanilla, salt and 1 1/4 cups of the coconut. Work into the mixture using the straight edge or knead with your hands as it lumps up.
  • Store in a plastic bag at room temperature for 6 hours.
  • Form balls and roll in 3/4 cups of the coconut. Set aside to dry. Store in a covered container for up to a week.