Instructions
step 1 In a bowl, mix shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract until well combined. /n
step 2 Fold in finely chopped chocolate if using for added texture. /n
step 3 Scoop small portions of the mixture and roll into bite-sized balls. /n
step 4 Place the balls on a lined baking sheet and freeze for 20–30 minutes until firm. /n
step 5 In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth. /n
step 6 Dip each chilled truffle into the melted chocolate, coating completely. /n
step 7 Place coated truffles back on the lined tray and let the chocolate set. /n
step 8 Optionally sprinkle with extra coconut or powdered sugar before fully set. /n
step 9 Allow to firm completely at room temperature or in the refrigerator before serving.
Storage and Reheating Tips
Store truffles in an airtight container in the refrigerator for up to 1 week. For best texture, let them sit at room temperature for a few minutes before serving. They can also be frozen for up to 2 months and thawed before enjoying.
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