Instructions
1. Prepare the Coconut Mixture
• In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt.
• Mix well until the mixture becomes sticky and fully combined.
• If the mixture is too soft to handle, refrigerate for 15–20 minutes to firm up.
2. Shape the Coconut Balls
• Scoop about 1 tablespoon of the mixture and roll it into a ball using your hands.
• Place the formed balls on a baking sheet lined with parchment paper.
• Repeat until all the mixture is used, then refrigerate the balls for 30 minutes to firm them further.
3. Melt the Chocolate
• Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted. Alternatively, melt over a double boiler.
• Stir well to ensure a smooth consistency.
4. Coat the Coconut Balls
• Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, ensuring it is fully coated.
• Let any excess chocolate drip off, then place the coated balls back onto the parchment-lined sheet.
• Sprinkle with extra shredded coconut or drizzle with melted white chocolate while the coating is still wet, if desired.
5. Set and Serve
• Allow the chocolate coating to harden completely at room temperature or refrigerate for faster results.
• Once set, transfer the coconut cream balls to an airtight container and store them in the refrigerator for up to 1 week.
6. Tips for Variation
• Mix in ¼ cup (40g) of finely chopped nuts or mini chocolate chips into the coconut mixture for added texture.
• Use dark chocolate for a richer flavor or milk chocolate for a sweeter coating.
Enjoy these delightful treats—perfect for any occasion!
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