These are little bites of coconut bliss. Made with butter, sweetened condensed milk, and coconut, then dipped in chocolate. Enough said!!
- 1 can Sweetened Condensed Milk
- 1 stick real butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon pure Vanilla extract
- 2 packages sweetened flake coconut, 14 ounces each
- Good quality bittersweet chocolate chips for dipping, approximately 3 pounds
- Add the coconut to a blender and pulse 2-3 times and transfer it to a large bowl. Add one cup of the sugar, the butter and vanilla and mix to combine. Add the milk and the rest of the sugar alternately and mix until well combined. It’s easier to mix using your hands.
- Roll mixture into balls and place on a wax paper or parchment paper lined cookie sheet. Refrigerate or place in a freezer for a few minutes until the balls are firm.
- Fill a medium-size saucepan half full of water. Bring just to a simmer, not a boil. Place a smaller pan inside the medium pan. Add chocolate chips, no more than one bag at a time, to the small pan and stir until chocolate melts. This takes about one minute. Remove the pan from the heat.
- Insert a toothpick into the top center of each ball and dip into the chocolate. Hold ball over the chocolate to let any excess chocolate drip off and transfer to a wax paper or parchment lined cookie sheet. Remove toothpick and using a teaspoon, dab a tiny bit of chocolate onto the top of each ball to cover the toothpick hole.
- Allow balls to set for several hours to completely set. Once the chocolate is set, use a sharp knife to trim any excess chocolate from around the bottoms.
- Store in an airtight container. Refrigerate if not consuming within a couple of days.
- This yield is based on using a 1 1/4″ cookie scoop. If rolling smaller balls by hand, the yield will be larger.
- Candy will stay fresh for up to three weeks if refrigerated.
- Chocolate can be melted in a microwave instead of a double boiler.
- Category: candy
Keywords: coconut truffles, coconut, Easter desserts, Easter candy, Easter recipes,