Ingredients (with measurements)
→ Garnish
- ½ cup sweetened shredded coconut, toasted
→ Truffle centers
- 33 Golden OREO cookies (from a 13.29-ounce package)
- 8 ounces cream cheese, softened to room temperature
- 8 ounces crushed pineapple in 100% pineapple juice, excess juice drained very well (about ⅓ cup drained pineapple)
- 2 tablespoons coconut rum (Malibu used)
→ Coating
- 20 ounces white chocolate melting wafers, melted according to package directions (two 10-ounce bags Ghirardelli brand)
This combination follows the same basic pattern as other piña colada truffle and Oreo ball recipes that blend vanilla sandwich cookies, cream cheese, pineapple, and a splash of rum, then dip in white chocolate and finish with toasted coconut. Draining the pineapple strongly before adding it matches guidance in similar recipes, which warn that excess juice can make the truffle mixture too soft to scoop or coat.
Step-by-step instructions
Start by lining two large rimmed baking sheets with parchment paper so you have one tray for chilling the scooped centers and another for the dipped truffles. This prep mirrors the setup used in many Oreo-truffle and piña colada ball recipes to keep stages organized.
Toast the sweetened shredded coconut in a dry skillet over medium-high heat, stirring constantly until it’s golden and fragrant, about 3–4 minutes. Taking it off the heat as soon as it colors and letting it cool completely in a bowl prevents carryover cooking and matches the way other truffle recipes handle toasted coconut garnishes.
In the bowl of a food processor, pulse the Golden OREOs for about 1 minute, until they become fine, even crumbs. This method is recommended again and again in Oreo truffle recipes because it creates a smooth mixture that blends cleanly with cream cheese and add-ins, whereas hand-crushing can leave large pieces that show up as lumps.
Add the softened cream cheese, well-drained crushed pineapple, and coconut rum directly into the food processor with the crumbs. Pulse for another 30 seconds to 1 minute, until the mixture is smooth and homogeneous, similar to other piña colada truffle recipes that use the processor to combine everything into a cohesive, scoopable dough.
Use a small cookie scoop to portion about 1½ tablespoons of the mixture per truffle, placing mounds onto one of the parchment-lined baking sheets. You should get roughly 28 truffles from this batch, which is in line with yield ranges in related recipes that use a similar ratio of cookies, cream cheese, and chocolate coating.
Freeze the scooped mixture for 30–45 minutes until the truffles are firm enough to handle without sticking, a chilling step that matches what most Oreo truffle and piña colada ball recipes recommend to keep shapes stable during dipping. Once firm, roll each portion between your palms into a smooth ball and, if necessary, chill again for another 5–10 minutes so they’re cold when they meet the warm chocolate.
Melt the white chocolate wafers in a microwave-safe bowl: heat for 1 minute, stir, then continue in 30-second bursts, stirring well each time, until completely smooth and fluid. This microwave-interval method is the same approach described in several piña colada truffle recipes that use white chocolate chips or wafers and sometimes add a bit of coconut oil to keep the coating silky.
Using a fork, dip one chilled truffle at a time into the melted white chocolate, turning to coat and then lifting it out, letting the excess drip off while you tap the fork gently on the side of the bowl. Set the coated truffle onto the second parchment-lined baking sheet and immediately sprinkle a pinch of the cooled toasted coconut on top, just as other recipes finish their piña colada truffles so the coconut adheres before the chocolate sets.
Repeat with the remaining truffles, then refrigerate the tray for at least 5 minutes so the chocolate hardens and the coating turns firm and glossy. Keep the truffles refrigerated until you’re ready to serve them; many similar recipes note that the cream-cheese-based centers have the best texture and food safety when stored chilled.