Ingredients
Scale
- 2 cups shredded coconut, unsweetened
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chopped dark chocolate
- 1 cup whole almonds, toasted
- Optional: extra shredded coconut or cocoa powder for rolling
Instructions
- Toast the almonds: Preheat the oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8–10 minutes until golden and fragrant. Let them cool.
- Mix coconut and condensed milk: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until sticky and uniform.
- Shape balls with almonds inside: Scoop a portion of the coconut mixture, flatten it slightly, place a toasted almond in the center, and wrap the mixture around it to form a smooth ball. Repeat for all ingredients.
- Melt chocolate: In a microwave-safe bowl, melt chocolate in 20–30 second intervals, stirring in between. Alternatively, use a double boiler.
- Dip balls in chocolate: Using a fork or dipping tool, coat each coconut ball evenly with melted chocolate. Shake off excess chocolate.
- Optional rolling: Roll chocolate-coated balls in extra coconut, cocoa powder, or crushed nuts while chocolate is still soft.
- Set the balls: Place on parchment-lined baking sheet and refrigerate at least 1 hour until chocolate hardens.
- Serve or store: Transfer set balls to an airtight container. Store at room temperature for 3–4 days or in the fridge for up to 2 weeks.
Notes
For a nut-free version, omit the almonds or replace with seeds.
Adjust chocolate type according to taste (milk, dark, or white).
Add a pinch of salt or cinnamon to enhance flavor.
- Prep Time: 15
- Cook Time: 10