For the Chocolate Coating:
- Semi-Sweet Chocolate — 8 oz (finely chopped or chips)
- Coconut Oil — 1 tablespoon
For Garnish (Optional):
- Additional Shredded Coconut — as desired
👩🍳 Instructions
1. Craft the Coconut Cream Filling
In a medium mixing bowl, combine the shredded coconut, condensed milk, softened butter, vanilla extract, and salt.
→ Mix thoroughly with a spatula or your hands until you get a thick, cohesive dough that holds its shape without being sticky or wet.
(Tip: If too dry, add 1 tsp more condensed milk. If too wet, add 1-2 tbsp more coconut.
2. Shape the Coconut Balls
Using a tablespoon or small cookie scoop, portion out the mixture. Roll each portion between your palms to form smooth, bite-sized balls (about 1-inch diameter).
→ Place on a parchment-lined baking sheet. You should get 20–24 balls.
(Tip: Lightly grease your palms with coconut oil to prevent sticking.)
3. Chill for Perfection
Refrigerate the tray for at least 30 minutes (or up to 1 hour).
→ This firms them up so they hold their shape during chocolate dipping.
4. Create the Chocolate Coating
In a microwave-safe bowl, combine chopped chocolate and coconut oil.
→ Microwave in 20–30 second bursts, stirring well between each, until completely smooth and glossy.
(Tip: Do not overheat — chocolate burns easily!)
→ Alternatively, melt using a double boiler over low heat
