Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the sweetened shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract. Stir until everything is well blended and a sticky mixture forms.
- Take about a tablespoon of the mixture and flatten it in your palm. Place a whole roasted almond in the center and roll the mixture into a ball. Repeat this process until all the mixture is used, placing the finished balls on a parchment-lined baking sheet.
- Place the baking sheet in the refrigerator for at least 30 minutes. This will help the balls firm up and hold their shape.
- While the balls are chilling, melt the chocolate candy coating in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
- Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off before returning them to the baking sheet.
- Once all the balls are coated, place them back in the refrigerator to set for about 15-20 minutes, or until the chocolate hardens.
Notes
- For a decorative touch, sprinkle extra shredded coconut on top before the chocolate sets.
- Add a pinch of sea salt to the chocolate coating for a richer flavor.
- Customize with different fillings, like dried fruit or seeds.