| Ingredient | Quantity |
|---|---|
| Coconut | 2 cups (sweetened, shredded) |
| Condensed Milk | 1/2 cup |
| Unsalted Butter | 1/4 cup (softened) |
| Vanilla Extract | 1/2 teaspoon |
| Salt | A pinch |
| Chocolate (semi-sweet) | 8 ounces (finely chopped) |
| Coconut Oil | 1 tablespoon |
| Additional Coconut (for garnish) | As desired |
Crafting the Coconut Cream Filling
In a mixing bowl, combine sweetened shredded coconut, condensed milk, softened unsalted butter, pure vanilla extract, and a pinch of salt. Mix until a thick, homogenous mixture forms, ensuring it holds together without being overly wet.
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Shaping the Coconut Cream Balls
Take small portions of the coconut mixture and roll them between your palms to form uniform balls. Opt for bite-sized balls and place them on a parchment-lined baking sheet, yielding approximately 20-24 balls.
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Chilling for Perfection
Place the baking sheet in the refrigerator, allowing the coconut balls to chill for at least 30 minutes. This step ensures they firm up, making the dipping process in chocolate more manageable.
Creating the Chocolate Coating
Combine finely chopped semi-sweet chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-30 second increments, stirring until the chocolate is completely melted and smooth.
Dipping into Decadence
Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, ensuring full coating. Allow excess chocolate to drip back into the bowl before returning the coated ball to the parchment-lined baking sheet.
Optional Garnish for Extra Flair
While the chocolate coating is still slightly wet, sprinkle additional shredded coconut on top for an extra burst of flavor and a decorative touch.
Setting the Stage
Let the chocolate-coated coconut balls set in the refrigerator for 15-20 minutes or until the chocolate hardens.
Serving with Joy
Once set, transfer the No-Bake Coconut Cream Balls to an airtight container and store them in the refrigerator until you’re ready to serve or share them during the holiday season
