Coconut Truffles
 
 
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Ingredients
  • 3 c. sweetened, shredded coconut
  • ½ c. powdered sugar
  • ½ c. Eagle Brand sweetened condensed milk
  • ¼ c. coconut oil, melted
  • 1½ to 2 c. chocolate chips, melted (I prefer Ghirardelli 60% Bittersweet Chocolate)
Instructions
  1. In a large bowl, combine coconut, powdered sugar, sweetened condensed milk, and melted coconut oil. Mix with a wooden spoon until combined. Using a small scoop, scoop out 1-2 tsp. of the coconut mixture and roll into balls. Place on a parchment paper lined baking sheet. Freeze at least 30 minutes.
  2. Place chocolate chips in a large glass bowl. Place in microwave for 1 minutes on high. Stir. Continue heating and stirring every 10 to 20 seconds until the chips are completely smooth and melted.
  3. Remove the coconut balls from the freezer and immediately dip into the melted chocolate. Place back on the lined baking pan and refrigerate until firm.
  4. Remove from pan and store in an airtight container in the refrigerator. Let stand at room temperature about 10 to 15 minutes before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/coconut-truffles/