Spiced Walnut Truffles
Updated May 7, 2026
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Ready In
- 30 mins, plus overnight chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 ounces/340 grams walnut halves and pieces (about 3 ½ cups), lightly toasted
1 cup/75 grams dried coconut, plus another 1 cup for rolling
½ cup honey
½ cup sugar
¼ cup lemon juice
3 tablespoons walnut oil or olive oil
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
Generous pinch of kosher salt (such as Diamond Crystal)
2 tablespoons Grand Marnier (optional)
Cocoa powder, for dusting
Preparation
- Step 1
In a food processor, pulse walnuts until they’re roughly chopped.
- Step 2
Add coconut, honey, sugar, lemon juice, walnut oil, cinnamon, cloves and ginger. Process until mixture comes together in a mass. Add liqueur (if using) and pulse a few times to distribute.
- Step 3
With dampened or lightly oiled hands, form the mixture into 1-inch balls (about 1 tablespoon scoop). Roll balls in coconut to coat and dust with cocoa powder if desired. Refrigerate for several hours or overnight for best flavor. Pull out of the refrigerator about an hour before serving. Serve at room temperature.
Private Notes
Comments
Oh là ! Wonderful idea! I'll use Calvados instead of Gd Marnier and roll them in a cocoa powder/cinnamon/confectioners' sugar mix. Merci !
Should I lightly toast the coconut first, both for in the truffle and for rolling? Otherwise the coconut is too moist? No?
Would this work with pecans?
Oh là ! Wonderful idea! I'll use Calvados instead of Gd Marnier and roll them in a cocoa powder/cinnamon/confectioners' sugar mix. Merci !