Ingredients
- For the Coconut Mixture:
- 3 cups unsweetened shredded coconut
1 cup sweetened condensed milk
1tsp pure vanilla extract
¼ tsp salt
For the Chocolate Filling:
1 cup dark chocolate chips
2 tbsp heavy cream
For the Chocolate Drizzle:
½ cup dark chocolate chips
1 tbsp coconut oil
Preparations
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir the mixture until the coconut is fully coated and starts to stick together.
Take a small amount of the coconut mixture (about a tablespoon) and flatten it slightly in your hand. Place a chocolate truffle or bonbon in the center, then carefully fold the coconut mixture around it, rolling it into a ball. Ensure that the chocolate is completely enclosed by the coconut. Repeat this process with the remaining coconut mixture and chocolate truffles.
Arrange the coconut cookie balls on a parchment-lined baking sheet and refrigerate them for about 20-30 minutes. Chilling will help the balls firm up and hold their shape.
Once the cookie balls have chilled, melt the dark chocolate in a microwave or over a double boiler. Using a spoon or a small piping bag, drizzle the melted chocolate over the tops of the cookie balls.
Return the cookie balls to the refrigerator for another 10-15 minutes to allow the chocolate drizzle to set.
Once the chocolate has set, the coconut cookie balls are ready to enjoy! You can store them in an airtight container in the fridge for up to a week.
No comments:
Post a Comment