Chocolate Maraschino Cherry Coconut Truffles

Save this recipe on:

These Chocolate Maraschino Cherry Coconut Truffles are a decadent treat bursting with flavor and texture. The rich outer shell of smooth dark chocolate gives way to a creamy pink coconut filling, hiding a surprise burst of cherry at the center. It’s a beautiful harmony of chewy, sweet, and slightly tart — all in one bite-sized delight. Perfect for holidays, gifting, or whenever your sweet tooth craves something a little extra special.

Not only are these truffles visually stunning, but they also come together with a handful of pantry ingredients and require no baking. The contrast between the velvety chocolate, the coconut’s chew, and the pop of juicy maraschino cherry creates a bite-sized candy that’s as pleasing to eat as it is to look at. They’re festive, fun, and shockingly simple to make.

Why You’ll Love This Chocolate Maraschino Cherry Coconut Truffles Recipe

• No-bake and beginner-friendly
• Perfect for holidays, parties, or edible gifts
• Stunning pink interior with a surprise cherry center
• Make-ahead friendly and freezer-safe
• A sweet blend of coconut, chocolate, and cherries that’s hard to resist

Preparation Phase & Tools to Use

To make these truffles efficiently and with minimal mess, you’ll want a few essential kitchen tools:

• Mixing Bowls: You’ll need at least two—one for the coconut filling and one for the chocolate coating.
• Hand Mixer or Stand Mixer: For combining the butter, sugar, and coconut into a smooth, scoopable mixture.
• Small Cookie Scoop or Spoon: To shape even-sized balls that chill and coat uniformly.
• Double Boiler or Microwave-Safe Bowl: For melting chocolate without scorching it.
• Parchment Paper: Prevents sticking while the truffles set.
• Toothpicks or Fork: For dipping the chilled truffle balls neatly into melted chocolate.

Each of these tools helps streamline the process, ensuring clean work, even shapes, and a polished final product.

Preparation Tips

Before you start, make sure your butter is softened to room temperature for easy mixing. Drain the maraschino cherries thoroughly and pat them dry with paper towels — excess moisture can cause the filling to separate or leak. Chill your formed truffles before dipping to help them maintain their shape and ensure the chocolate sets quickly. When melting chocolate, use low heat and stir frequently to avoid burning. Finally, work quickly when dipping to avoid melting the filling, and top with chopped nuts or sprinkles before the chocolate hardens for an extra festive touch.

---

Ingredients for this Chocolate Maraschino Cherry Coconut Truffles Recipe

• 1/2 cup (1 stick) unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 24 maraschino cherries, drained and patted dry
• 2 cups semi-sweet or dark chocolate chips
• 1 tablespoon coconut oil or shortening (for smooth chocolate coating)
• Optional: chopped pecans or sprinkles for garnish

---

Step 1: Prepare the Cherry Coconut Filling

In a large mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, salt, vanilla extract, and almond extract. Mix until well combined and slightly fluffy. Stir in the shredded coconut by hand or with a mixer on low until fully incorporated. The mixture should be thick and moldable.

Step 2: Form the Truffle Balls

Using a small cookie scoop or spoon, scoop about 1 tablespoon of the coconut mixture. Flatten it slightly in your palm, place one maraschino cherry in the center, then mold the coconut mixture around the cherry to form a ball. Repeat with the remaining mixture and cherries. Place the balls on a parchment-lined baking sheet.

Step 3: Chill the Truffles

Refrigerate the formed truffle balls for at least 1 hour or until firm. This helps them hold their shape during dipping and prevents the filling from melting into the chocolate.

Step 4: Melt the Chocolate Coating

In a microwave-safe bowl or double boiler, melt the chocolate chips with the coconut oil or shortening. Stir every 20–30 seconds (if using a microwave) until the mixture is fully smooth. Let it cool slightly, but not harden.

Step 5: Dip and Coat the Truffles

Using a fork or toothpick, dip each chilled truffle into the melted chocolate, coating it fully. Let the excess chocolate drip off, then place the coated truffle back onto the parchment paper. Immediately sprinkle with chopped pecans or sprinkles if desired before the chocolate sets.

Step 6: Let Them Set

Allow the truffles to set at room temperature or in the refrigerator until the chocolate is completely firm. Once set, they’re ready to serve or store.

---

Notes

These truffles are perfect for festive occasions and can easily be customized by changing the type of chocolate or adding flavor variations like orange zest or rum extract. For a more elegant presentation, drizzle white chocolate over the set truffles. If you’re gifting them, place each truffle in a mini cupcake liner for a polished, professional touch.

---

Watch Out for These Mistakes While Cooking

• Skipping the drying step for cherries: Extra moisture from undried cherries can cause the filling to loosen or the truffle to crack.
• Not chilling the truffles before dipping: Warm truffles will fall apart or melt into the chocolate.
• Overheating the chocolate: Chocolate that gets too hot can seize or become grainy. Melt it slowly and gently.
• Rushing the setting process: Let the chocolate fully set before stacking or packaging, or you’ll end up with smudged surfaces and stuck truffles.
• Not sealing the cherry completely: If the cherry isn’t fully covered with the coconut mixture, the juice might leak out and ruin the texture.

---

Storage Instructions

These truffles can be stored in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze them for up to 2 months — just thaw in the fridge overnight before serving. If stacking, place parchment paper between layers to prevent sticking. Always store them chilled to maintain the integrity of the filling and chocolate shell.

---

Estimated Nutrition

Serving Size: 1 truffle (based on a yield of 24)

• Calories: 165
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 10mg
• Sodium: 25mg
• Total Carbohydrates: 21g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 1g

---

Frequently Asked Questions

What can I use instead of maraschino cherries?

You can use dried cherries or fresh cherries (pitted) as an alternative, though the texture and sweetness will differ.

Can I make these dairy-free?

Yes! Substitute the butter with vegan butter and use dairy-free chocolate chips to make them dairy-free.

Can I freeze these truffles?

Absolutely. Store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Do I have to use coconut oil in the chocolate?

No, but it helps create a smoother coating and glossier finish. You can also use shortening.

How long do they stay fresh?

They stay fresh for up to 10 days when stored properly in the fridge.

Can I use white chocolate for coating?

Definitely. White chocolate adds a sweet vanilla contrast and looks beautiful with the pink filling.

What if my filling is too soft?

Chill it for 15–30 minutes before shaping. You can also add a bit more powdered sugar to firm it up.

Can I use unsweetened coconut?

You can, but it will affect the sweetness and texture. Sweetened shredded coconut is best for this recipe.

---

Conclusion

Chocolate Maraschino Cherry Coconut Truffles are a beautiful and irresistible treat that balance richness, sweetness, and texture in a single bite. Whether you’re making them for a party, a gift box, or just a personal indulgence, they’re sure to be a showstopper. With easy-to-find ingredients and a simple prep process, this recipe delivers maximum impact with minimal effort. Enjoy every bite of this cherry-filled chocolate bliss!

---

Print

Save this recipe on: