Chocolate Coconut Balls Treats (Print Version)
# Ingredients:
→ Base Mixture
01 -
200 g unsweetened shredded coconut
02 -
240 ml sweetened condensed milk or coconut condensed milk
→ Chocolate Coating
03 -
100 g dark chocolate or chocolate chips, for melting
# Instructions:
01 -
Place the shredded coconut in a mixing bowl and add the condensed milk. Stir together until a thick, cohesive mixture forms.
02 -
Use your hands or a spoon to portion and roll the mixture into balls, each using approximately 15–30 ml. Avoid exceeding a two to three-bite size per ball.
03 -
Arrange the shaped balls on a lined baking sheet and refrigerate for 15–30 minutes to firm, or freeze for 5–10 minutes for quicker results.
04 -
While chilling, melt the chocolate in a microwave in 20–30 second intervals, stirring after each burst, or use a double boiler until smooth.
05 -
Dip each chilled coconut ball into the melted chocolate using a fork or spoon, ensuring thorough coverage. Place on a wire rack, with parchment paper beneath to catch drips.
06 -
Allow the chocolate to set at room temperature, then refrigerate until fully firm before serving or storing.
# Notes:
01 -
Store coconut balls in an airtight container: up to 5 days at room temperature, 2 weeks refrigerated, or 3 months in the freezer.