Ingredients

The following ingredients have 4 Servings
  • 1 package (7 oz) sweetened shredded coconut
  • 1 bag (11 oz) caramels, unwrapped
  • 3 tablespoons water
  • 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
  • 1/2 cup graham cracker crumbs
  • 1 1/3 cups semisweet chocolate chips (8 oz)
  • 1 tablespoon shortening

Instruction

  • Heat oven to 350°F. Line 2 cookie sheets with foil; spray foil with cooking spray.
  • Spread coconut in ungreased shallow pan. Bake uncovered 10 to 12 minutes, stirring occasionally, until golden brown. Cool completely. Reserve 2 tablespoons for garnish.
  • In 1-quart saucepan, cook caramels and water over low heat, stirring constantly, until caramels are completely melted. Transfer to medium bowl; cool 5 minutes.
  • Add frosting to melted caramels; stir to combine. Stir in remaining coconut and graham cracker crumbs.
  • Drop mixture by rounded tablespoonfuls onto one of the cookie sheets. Refrigerate 15 minutes; shape into balls. (If mixture is too sticky, refrigerate a few minutes longer until firm enough to shape.) Freeze 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth. Dip truffles, one at a time, into chocolate. Place on second cookie sheet. Immediately sprinkle some of the truffles with reserved toasted coconut.
  • Refrigerate truffles about 10 minutes or until coating is set. Store in tightly covered container in refrigerator up to 1 week. Remove from refrigerator about 30 minutes before serving.