Chocolate Coconut Truffles

Ingredients:

• For the Filling:
  • 2 cups sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
• For the Coating:
  • 10 oz (300g) dark or semi-sweet chocolate (melted)
  • 1/4 cup unsweetened shredded coconut (for garnish)

Instructions:

1. Make the Coconut Filling:
   • In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until the mixture holds together.
   • Cover the bowl and refrigerate for 30 minutes to firm up.
2. Shape the Truffles:
   • Using your hands, scoop about 1 tablespoon of the mixture and roll it into small balls. Place them on a parchment-lined baking sheet.
   • Freeze the balls for 20-30 minutes to make dipping easier.
3. Melt the Chocolate:
   • Melt the dark or semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring each time, until smooth.
4. Dip the Truffles:
   • Using a fork or dipping tool, dip each coconut ball into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it back on the parchment-lined sheet.
5. Garnish:
   • Immediately sprinkle unsweetened shredded coconut over the top of each truffle before the chocolate hardens.
6. Set the Truffles:
   • Allow the truffles to set at room temperature or place them in the refrigerator for faster hardening.

Tips:

• Store the truffles in an airtight container in the refrigerator for up to a week.
• You can use milk chocolate instead of dark chocolate for a sweeter version.

Enjoy these rich, coconut-filled treats! Let me know if you’d like more recipes like this.