U.S. Markets closed

Manilla Eats: Coconut Cookie Dough Truffles

Brittany Belling
Brittany Belling

Brittany Belling


The holiday season is one of my favorite times of the year, but it can still be pretty stressful. Finances can be worrisome and budgets are tighter than ever. Just a few things to think about are hosting that huge holiday dinner to cook, a tree to purchase, and those holiday lights from last year might be too badly tangled or burned out and need to be replaced.

These expenses add up so quickly. I know that this year, I thought I had all of my shopping done early, but now that the holidays have snuck up on us so quickly I’m remembering all of the people I still have to buy gifts for.

The good news is, baking comes in handy for a thoughtful handmade gift. Whether you need a last-minute gift or a treat for the party you’re attending, I have the recipe for you! Just make a big batch of these coconut cookie dough truffles and pop them in the freezer until you need them. You can even get cute boxes from the dollar store to make your handmade gift look extra fancy.

These truffles taste like cookie dough, but with a hint of coconut for a decadent flavor combination. This recipe doesn’t include eggs, so you can enjoy the taste of cookie dough without the health risks attributed to raw egg consumption.

I love that these coconut cookie dough truffles are sprinkled with coconut. I might be able to bake delicious confections, but I’m not the best at intricate decorating. Coconut is my secret weapon; it makes any dessert look pretty with little to no effort.

Brittany Belling

Brittany Belling

Coconut Cookie Dough Truffles


  • 1 cup butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1/3 cup milk
  • 2 ½ cups flour
  • 1 cup chocolate chips
  • 12 ounces melting chocolate
  • 2 Tablespoons shredded coconut


1. Beat butter, sugars, baking soda, and salt until mixture is a fluffy texture. Mix in milk, vanilla, and coconut extract.

2. Gradually add flour until incorporated. Stir chocolate chips into the dough. Cover and refrigerate for at least one hour.

3. Roll chilled dough into 1 inch balls, place on parchment lined baking sheets. Freeze for 30 minutes.

4. Using the microwave, melt melting chocolate according to directions. Roll cookie dough balls into the melted chocolate until completely coated. (I use a spoon and silicone spatula for this process.)

5. Return to parchment lined baking sheets and sprinkle with shredded coconut. Chill until set.
6. Store for up to a week refrigerated in an air-tight container or freeze for a longer lasting treat, not that these will last too long before being devoured!

Brittany Belling is the founder of The Domestic Geek, a lifestyle blog where she writes about life, love, food, video games, and everything in between. She has a knack for creating budget friendly and quick family recipes. As a lifelong Wisconsin resident there may be an extra heap of cheese in her dishes. She’s a married work-at-home mom with a daughter Aliceana and two dogs (Buddy and Trio.)

More from Manilla.com: