Ingredients

To make approximately 20-25 No-Bake Coconut Cream Balls, you will need:

• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 1/2 cups shredded sweetened coconut
• 1/2 cup sweetened condensed milk
• 12 oz semi-sweet or white chocolate chips
• 1 tablespoon coconut oil or shortening (optional, for smoother chocolate coating)

Instructions

1. Prepare the Coconut Mixture:

• • In a large mixing bowl, combine 2 1/2 cups shredded sweetened coconut, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 cup powdered sugar.

• Mix the ingredients thoroughly until they come together to form a sticky dough-like consistency.

2. Shape the Balls:

• Take a small portion of the mixture and roll it into a ball about 1 inch in diameter using your hands.
• Place each ball on a baking sheet lined with parchment paper.
• Repeat until all the mixture is used.
• Refrigerate the coconut balls for 30-45 minutes, or until they are firm and easy to handle.

3. Melt the Chocolate:

• • In a microwave-safe bowl, combine 12 oz semi-sweet or white chocolate chips with 1 tablespoon coconut oil or shortening (if using).

• Microwave the mixture in 30-second intervals, stirring after each interval, until the chocolate is smooth and completely melted.

4. Dip the Balls:

• Using a fork or toothpick, dip each chilled coconut ball into the melted chocolate, ensuring it is fully coated.
• Gently tap off any excess chocolate and place the coated balls back onto the parchment-lined baking sheet.

5. Set the Chocolate:

• Allow the chocolate-covered balls to set at room temperature, or place them in the fridge for 10-15 minutes until the chocolate hardens completely.

6. Serve and Store:

• • Transfer the coconut cream balls to a serving dish and enjoy!

• Store leftovers in an airtight container in the refrigerator for up to one week.