So I found this wonderful recipe for Coconut Bounty Bites from Steph at Silver Boxes. They sounded so delicious, I couldn't wait to try them.
That full bag of coconut I thought I had in my baking cabinet? Practically gone. Same for the powdered sugar.
So what's a girl to do?
Improvise with what you've got!
I had a partial can of white frosting in the fridge. Guess what frosting is made from? That's right - shortening and powdered sugar. I had some coconut, but not a lot. So I used the approximate proportions from Steph's recipe to improvise the little yummies you see above. And here's how it goes...
SPH Gluten Free Coconut Truffle Recipe
1 cup shredded coconut (use UNSWEETENED - and yes, this time, it does matter)
1 cup white frosting
Mix these two together in a small bowl. I mashed them together with a fork because my frosting was cold. Use a cookie scooper or two spoons to scoop out portions and roll into balls. Then I rolled them in cocoa powder and put a chocolate chip in the top. Chill before serving.
So let's play with this a little bit, based on what you may or may not have on hand...
Roll them in powdered sugar instead of cocoa powder. Or roll them in more shredded coconut. Dip them completely in melted chocolate and top with an almond (sound familiar?). Use chocolate frosting instead of white. Need more truffles? Double or triple your recipe. Mine made 8 truffles. Scale the recipe back and make just a few little bites as a secret treat for yourself.
No matter how you make them, MAKE THEM! Enjoy!
Recipe linked to Very Good Recipes