Ingredients
- 2 cups shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional, for extra flavor)
- 1/8 tsp salt
- 1 cup white chocolate chips or almond bark (for coating)
- 1 tbsp coconut oil (optional, for smoother chocolate)
- Extra shredded coconut for rolling (optional)
Instructions
- Make the coconut mixture:
In a bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if using), and salt. Mix well until fully combined. - Shape into balls:
Use your hands or a small cookie scoop to form the mixture into bite-sized balls. Place them on a baking sheet lined with parchment paper. - Chill:
Refrigerate the balls for about 30–45 minutes until firm. - Prepare the coating:
Melt white chocolate chips with coconut oil (if using) in a microwave-safe bowl in 20-second bursts, stirring in between until smooth. - Dip and coat:
Using a fork or skewer, dip each chilled ball into the melted chocolate, letting excess drip off. Place back on parchment paper. - Optional garnish:
Sprinkle extra shredded coconut on top while the coating is still wet. - Set and serve:
Refrigerate again for 15–20 minutes until the chocolate sets. Enjoy chilled or at room temperature!
Let me know if you want a version with dark chocolate or a keto-friendly twist!