Ingredients:
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup powdered sugar
2 1/2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk
12 oz semi-sweet or white chocolate chips
1 tablespoon coconut oil or shortening (optional, for smoother chocolate coating)
Directions:
Prepare the Coconut Mixture:
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, salt, and powdered sugar.
Mix until the ingredients come together to form a sticky dough-like consistency.
Shape the Balls:
Roll the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
Refrigerate the coconut balls for 30-45 minutes, or until firm.
Melt the Chocolate:
In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using).
Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
Dip the Balls:
Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, ensuring it is fully coated.
Place the coated balls back onto the parchment-lined baking sheet.
Set the Chocolate:
Let the chocolate-covered balls set at room temperature, or place them in the fridge for 10-15 minutes until the chocolate hardens.
Serve and Enjoy:
Transfer the coconut cream balls to a serving dish or store them in an airtight container in the refrigerator for up to a week.
Prep Time: 15 minutes (plus chilling time)
Servings: 20-25 balls