CHOCOLATE BISCOFF TRUFFLES Place coconut in a small bowl and set aside. Take chocolate mixture out of the fridge. Using an ice cream scoop, spoon, or melon baller, scoop out a section and form into 1-inch (2 1/2 cm) balls with your hands. Roll each ball in coconut. Ingredients 4 ounces (115g) semisweet or bittersweet chocolate, coarsely chopped, 4 ounces (115g) white chocolate, coarsely chopped, 1 cup (240 g) Biscoff Cookie Butter spread, 1/4 cup desiccated or shredded coconut , for rolling.
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