Chocolate centre Coconut Balls

 Ingredients

For the Coconut Mixture:

3 cups sweetened shredded coconut

1 cup sweetened condensed milk

1 tsp 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

 Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract and salt. Stir the mixture until the coconut is fully coated and starts to stick together. 

Shape the Cookie Balls: 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.

Chill the Cookie Balls: 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.

Drizzle with Chocolate: 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.

Final Chill: Return the cookie balls to the refrigerator for another 10-15 minutes to allow the chocolate drizzle to set.

Serve: 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.

 

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