Instructions
Step 1: In a large bowl, combine shredded coconut, sweetened condensed milk, caramel, vanilla extract, and salt. Mix until well combined. /n
Step 2: Fold in crushed nuts if using, then refrigerate the mixture for 20–30 minutes to firm up. /n
Step 3: Scoop small portions and roll into bite-sized balls. Place on a lined baking sheet. /n
Step 4: Freeze the balls for 15–20 minutes to help them hold shape. /n
Step 5: Melt chocolate chips with coconut oil or butter in a microwave or double boiler until smooth. /n
Step 6: Dip each ball into melted chocolate, coating completely, then place back on the lined sheet. /n
Step 7: Drizzle extra chocolate over the top for decoration if desired. /n
Step 8: Let the chocolate set at room temperature or refrigerate until firm. /n
Step 9: Serve and enjoy.
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 1 week. These can also be frozen for up to 2 months; thaw slightly before serving for best texture. No reheating needed.
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