Toasted Coconut-Golden OREO Cookie Balls

29  Ratings
  • 30 min prep
  • 1 hr 30 min total
  • Makes 3-1/2 doz. or 42 servings, 1 truffle each.

Toasted Coconut-Golden OREO Cookie Balls Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 32 Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups flaked coconut, toasted, divided
  • 3 pkg. (4 oz. each) white baking chocolate, melted

Instructions

  • Mix  cream cheese, cookie crumbs and 1 cup coconut until well blended.
  • Shape  into 42 (1-inch) balls. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
  • Refrigerate  1 hour or until firm.

Recipe Tips

Size-WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.

How to StoreStore in tightly covered container in refrigerator.

How to Easily Dip BallsTo easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

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Nutrition Information

Makes 3-1/2 doz. or 42 servings, 1 truffle each.

Nutrition per serving:

  • Calories 110 
  • Total fat 6 g
  • Saturated fat 3.5 g
  • Cholesterol 10 mg
  • Sodium 65 mg
  • Carbohydrate 12 g
  • Dietary fiber 0 g
  • Sugars 8 g
  • Protein 1 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 0 %DV
  • Iron 0 %DV

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