No Bake Strawberry Cheesecake Truffles and Chocolate Coconut Macaroon Truffles

We’re all good friends now right? Therefore, you know that I am completely over the moon about coconut!

Coconut and I have a deep love affair so what better way to shower Rasta Daddy with affection than with a coconut filled treat or two? (If I could shower him in just coconut, I might do that too. Ooops…did I write that?)

Anyhoo – I am sharing two of my most favorite and easiest coconut goodies with you. You can whip these up tonight or even tomorrow morning and surprise your loved one(s) with a tasty and pretty healthy Valentine’s Day treat!

If I planned it out right, this post contains affiliate links.

No Bake Strawberry Cheesecake Truffles

No Bake Strawberry Cheesecake Truffles
These truffles are way too easy to make and even easier to eat. They are bite sized, addicting, and actually have magical powers. Think I’m kidding? Eat a half dozen and report back to me.
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  1. In a large bowl, mix the cream cheese, honey, strawberry, and vanilla until well blended. Place the mixture in the freezer for about 5 minutes. You need the mixture to harden a tad to make it easier to work with.
  2. In a small bowl or on a small plate, place a decent amount of coconut flakes. Eat the pieces that fall off the edge of the plate.
  3. Roll the now slightly hardened batter into truffle shaped balls (or hearts if you desire). Lick your fingers between each truffle. (Hey – it isn’t made with love unless there is the cook’s spit on it!)
  4. Gently roll the truffles in the coconut flakes. Keep licking your fingers.
  5. Place on a plate and chill in the refrigerator for an hour. Stare at the refrigerator to make the time go faster.
  6. Then…. EAT. ALL. THE. TRUFFLES. And maybe save one for your Valentine.
Hybrid Rasta Mama
Sweets - Chocolate Coconut Macaroon Truffles


Chocolate Coconut Macaroon Truffles
Yep – more truffles. Why? Because you ATE. ALL. THE. TRUFFLES. Remember?
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  1. 4 large egg whites
  2. 1 1/2 cups raw honey
  3. 1/4 teaspoon sea salt
  4. 3 cups finely shredded unsweetened coconut
  5. 1 tablespoon coconut flour
  6. 3 tablespoons unsweetened cocoa powder
  7. 1 teaspoon vanilla extract or vanilla bean paste
  8. 8 ounces chocolate (70 percent cacao is ideal), finely chopped or grated
  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
  2. In a heavy 3-quart saucepan, combine egg whites, honey, and salt. Heat on medium until warm to the touch, stirring constantly.
  3. Stir in the shredded coconut, coconut flour, cocoa powder, and vanilla. Continue stirring until gently sizzling.
  4. Immediately remove from heat.
  5. Stir in 1/3 cup of the bittersweet chocolate until melted.
  6. With a cookie scoop or measuring tablespoon, scoop the mixture into balls and place on prepared cookie sheets, spacing about 1 inch apart.
  7. Bake for 15 minutes or until set and crisp around edges.
  8. Cool completely on wire racks.
  9. After the macaroons are cool, melt the remaining chocolate and dip the macaroons in them to coat. You can also drizzle the chocolate on.
  10. Lick the remaining chocolate out of the bowl. Then let the macaroons harden on wire racks.
  1. DO. NOT. EAT. ALL. THE. MACAROON. TRUFFLES. You will get sick to your stomach after eating a dozen strawberry coconut truffles plus these truffles.
  2. Instead, store macaroon truffles in airtight container at room temperature up to 1 day or in freezer up to 2 weeks.
  3. Or better yet. Give them to your Valentine!
Hybrid Rasta Mama
The photo of the macaroons is not mine. It was way too sexy NOT to include though. I found it on So yay.

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  1. says

    I made these yesterday for Valentine’s Day & not only was my man impressed, they were AMAZING! I added a little too much strawberry puree to the cheesecake truffles, but the chocolate ones came out ridiculously tasty!

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