Coconut and Chocolate (Print Version)
# Ingredients:
→ Coconut Blend
01 -
1/4 teaspoon salt
02 -
1 cup sweetened condensed milk
03 -
3 cups of shredded coconut, unsweetened
04 -
1 teaspoon vanilla extract (pure)
→ Chocolate Center
05 -
2 tablespoons heavy cream
06 -
1 cup chocolate chips (dark)
→ Chocolate Topping
07 -
1 tablespoon of coconut oil
08 -
1/2 cup chocolate chips (dark)
# Instructions:
01 -
Dump the coconut, condensed milk, vanilla, and salt into a big bowl. Stir it all up until the coconut is sticky and covered.
02 -
Scoop around a tablespoon of the coconut mix and press it flat in your palm. Pop a chocolate piece in the middle, then carefully wrap the coconut around it while rolling it into a ball. Make sure there’s no chocolate showing. Keep going with the rest of the mix and chocolate.
03 -
Line a baking tray with parchment and place the completed coconut balls on it. Refrigerate them for about 20-30 minutes to firm up.
04 -
Melt the coconut oil and dark chocolate chips together either in a microwave or using a double boiler. Use a spoon or piping bag to drizzle the melted chocolate over each ball.
05 -
Move the coconut balls back into the fridge for 10-15 more minutes so the chocolate drizzle hardens.
06 -
Once that chocolate topping is solid, they’re ready to eat! You can keep them in the fridge in a sealed container for about a week.