Cookie Dough Truffles

These are probably my favorite! The original recipe called for half the soy margarine I used, but I promise it's better with more. :)

1 cup (2 sticks) dairy-free soy margarine, softened
1 cup packed dark brown sugar
1 tsp vanilla
1 15-oz can full-fat coconut milk, chilled for 1 hr in the refrigerator
2/3 cup powdered sugar
2 cups flour
½ cup + 1 cup dark dairy-free chocolate chips
1 cup pecans, finely chopped
1 ½ Tbsp vegetable shortening
shredded unsweetened coconut

Line a large baking sheet with parchment paper, set aside.

In a large mixing bowl using an electric hand mixer, beat the margarine until smooth. Add the brown sugar and beat until the mixture is fluffy and well combined, about 3-4 minutes. Add the vanilla and salt, beating until incorporated.

Remove the can of coconut milk from the refrigerator. Puncture the top of the can and drain out the liquid. Remove the lid and scoop the semi-solid portion of the coconut into the bowl. Add the powdered sugar and beat until combined. Add the flour and shape the dough into 1-inch balls, placing each on the prepared sheet as you work. Place the sheet in the refrigerator for 1-2 hours.

Melt the chocolate and shortening in a double boiler. Using a toothpick, dip the cookie dough balls in the melted chocolate, turning to coat and shaking off the excess. Place the truffles on the parchment-lined sheet as you work and sprinkle each with shredded coconut. Return to the refrigerator for at least 1 hour to set, and enjoy!