Coconut Cookie Balls Chocolate (Print Version)
# Ingredients:
→ For the Coconut Mixture
01 -
3 cups unsweetened shredded coconut
02 -
1 cup sweetened condensed milk
03 -
1 teaspoon pure vanilla extract
04 -
¼ teaspoon salt
→ For the Chocolate Filling
05 -
1 cup dark chocolate chips
06 -
2 tablespoons heavy cream
→ For the Chocolate Drizzle
07 -
½ cup dark chocolate chips
08 -
1 tablespoon coconut oil
# Instructions:
01 -
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir the mixture until the coconut is fully coated and starts to stick together.
02 -
Take a small amount of the coconut mixture (about a tablespoon) and flatten it slightly in your hand. Place a chocolate truffle or bonbon in the center, then carefully fold the coconut mixture around it, rolling it into a ball. Ensure that the chocolate is completely enclosed by the coconut. Repeat this process with the remaining coconut mixture and chocolate truffles.
03 -
Arrange the coconut cookie balls on a parchment-lined baking sheet and refrigerate them for about 20-30 minutes. Chilling will help the balls firm up and hold their shape.
04 -
Once the cookie balls have chilled, melt the dark chocolate in a microwave or over a double boiler. Using a spoon or a small piping bag, drizzle the melted chocolate over the tops of the cookie balls.
05 -
Return the cookie balls to the refrigerator for another 10-15 minutes to allow the chocolate drizzle to set.
06 -
Once the chocolate has set, the coconut cookie balls are ready to enjoy! You can store them in an airtight container in the fridge for up to a week.