These are the easiest Coconut, Cranberry & Pistachio truffles you’ll ever make, with a soft and sweet filling, covered in white chocolate and a salty and nutty exterior made out of crushed pistachios.

You’ll have a sweet and salty contrast flavor that makes these treats taste so amazingly good.

Prep ahead of time

For these truffles you’ll need to prep ahead of time; they’re super simple, with very few ingredients, but they do need time in the fridge to let the filling set properly.

Once your filling is set you can make your truffles, using a cookie scoop so all of them turn out the same size, form them with your hands and place them on your prepared cookie sheet and refrigerate for an additional hour.

After your truffles are set, melt your chocolate (here are some tips on how to do it properly!) dunk them in melted chocolate and roll them in your crushed pistachios, and voila! your truffles are done! just let them set and enjoy

Ingredients you’ll need

Coconut: make sure its unsweetened!

Heavy cream: This will help your filling ingredients stick together

Cranberries: use any dried cranberries of your choice

White chocolate: look for a good quality white chocolate, you’ll notice the difference!

Pistachios: look for salted pistachios, they will give a very special salty and sweet flavor to your truffles. Also, please do buy shelled pistachios! (trust me on this, your fingers will thank you)

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Grab this amazing recipe below! you’ll also find a how-to video for detailed instructions. Happy baking!

Print Recipe

Coconut, Cranberry & Pistachio Truffles

5 from 3 votes

These are super simple to make, with a coconut-cranberry soft and sweet filling, and a salty and nutty exterior made out of pistachios

Cook ModePrevent your screen from going dark

Prep Time10 minutes mins

Total Time3 hours hrs 10 minutes mins

Servings: 15 Truffles

USMetric

Ingredients

• 1 Cup shredded coconut unsweetened
• 1/2 Cup heavy whipping cream
• 1/2 Cup dried cranberries
• 1 Cup white chocolate melted
• 1/2 Cup salted pistachios crushed

Instructions

• Line a baking sheet with parchment paper and set aside. Mix your coconut, cranberries and cream; cover and refrigerate for 2 hours
  1 Cup (80 g) shredded coconut, 1/2 Cup (118.3 ml) heavy whipping cream, 1/2 Cup (60.6 g) dried cranberries
• With a cookie scoop, measure your filling and form small balls with your hands, place on your prepared baking pan, cover and refrigerate for one hour or more
• Once your truffles are chilled, drop them into your melted chocolate, use a fork to lift the truffle out, tapping it to allow the excess chocolate back into the bowl. With a second fork, drop your chocolate covered truffles into your crushed pistachios and cover completely; lift and place on top of your parchment paper. Let chocolate set completely
  1 Cup (132 g) white chocolate, 1/2 Cup (61.5 g) salted pistachios

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 34mg | Fiber: 2g | Sugar: 13g