½cupshredded sweetened coconut, plus more for topping
½cupchocolate chips
1 tablespooncoconut oil
Instructions
Line a tray or cookie sheet with parchment or nonstick foil, set aside. In a large bowl stir together the peanut butter and butter. Add in the powdered sugar and coconut, stir to combine using hands if necessary. With a cookie scoop, roll out 16 evenly sized balls and place on lined tray. Freeze for 15 minutes.
Make the coating for the truffles. In a microwave safe bowl, combine the chocolate chips and coconut oil. Heat to melt, stopping to stir every 15 seconds. (Should take about two minutes total, depending on your microwave wattage). Dip the peanut butter balls into the chocolate using a fork, letting excess chocolate drip off. Repeat with all balls and place back on the lined tray. Return to freezer for 5 minutes.
Drizzle the chocolate balls with warmed peanut butter and sprinkle with shredded coconut. Store in an airtight refrigerator container until ready to serve.