Ingredients
Scale
- 1 can sweetened condensed milk
- 2 cups shredded coconut (plus extra for rolling)
- 1 ½ cups crushed graham crackers
- ½ cup butter, softened
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper to prepare your workspace.
- In a large bowl, mix the shredded coconut with the crushed graham crackers until evenly combined.
- In another bowl, cream the softened butter and brown sugar together until smooth.
- Add the sweetened condensed milk and vanilla extract to the butter mixture. Stir well until fully blended.
- Gradually fold the coconut and graham cracker mixture into the wet ingredients. Stir until the mixture becomes thick and sticky.
- If the mixture feels too soft, refrigerate for 10–15 minutes before shaping.
- Scoop out small portions with a spoon and roll them into bite-sized balls between your palms.
- Place each ball on the prepared tray.
- Roll the balls in shredded coconut or another coating of your choice (optional).
- Chill the tray in the refrigerator for at least 1 hour until the treats firm up.
- Serve chilled and enjoy.
Notes
You can replace the coating with cocoa powder, sprinkles, or finely chopped nuts.
Use gluten-free graham crackers for a gluten-free version.
For a less sweet option, use unsweetened shredded coconut.
These treats can be stored in the refrigerator for up to a week or frozen for up to three months.
- Prep Time: 20
- Cook Time: None