Ingredients:

  • 14 oz (395g) Sweetened Condensed Milk
  • 14 oz (400g) Unsweetened Shredded Coconut
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/4 tsp (1.5g) Fine Sea Salt
  • 10 oz (280g) Dark Chocolate (60-70% cacao), finely chopped
  • 1 tbsp (15ml) Refined Coconut Oil

Instructions:

  1. In a large glass bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and sea salt. Stir vigorously until the mixture is tacky and holds together firmly when squeezed.
  2. Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough and roll into tight spheres between your palms. Place the balls on the tray and freeze for 10 minutes to stabilize the fats.
  3. While the centers chill, melt the dark chocolate and coconut oil together using a double boiler or 30-second microwave intervals. Stir until the mixture is fluid and mahogany-colored.
  4. Remove the chilled balls from the freezer. Using a dipping fork or offset spatula, submerge each ball into the melted chocolate, tap off the excess, and return to the parchment paper to set instantly.