If you want something sweet and satisfying, my three-ingredient chocolate coconut balls are easy to make, full of flavor, and healthier than store-bought.
Pour your desiccated coconut into a bowl and mix with the condensed milk until it forms a thick mixture. I do this with my hands, but you can use a spoon or fork.
Form balls using 1-2 Tbsps of the mixture. You can make them any size you want, but I recommend making them no more than 2-3 bites each.
Put the balls on a lined baking sheet and leave in the fridge to solidify for 15-30 minutes. You can also freeze them for 5-10 minutes if you're in a hurry.
While the coconut is cooling, melt the chocolate. You can microwave it in 20-30 second bursts, stirring between each increment, or use a double boiler/bain marie method.
Dip the coconut truffles into the chocolate using a spoon, pitchfork, or fork. Make sure they're completely covered in chocolate before transferring onto a wire rack.
Place a piece of parchment paper underneath to catch any drips. Let harden at room temperature, then transfer into the fridge to cool completely.
Storage
At room temperature: Put the chocolate coconut balls in an air-tight container and leave them in a dry, cool place. Here, they'll keep for up to 5 days. In the fridge: Transfer to an air-tight container and leave in the fridge. They'll keep for up to 2 weeks in here. In the freezer: Once cooled completely, put them in a freezer-safe container or bags and store. They'll keep for up to three months.
Video
Notes
You can leave it as it is or sprinkle it with a little sea salt - this will enhance the chocolate flavor.
For a more intense chocolate flavor, you can double-dip them. You can even experiment with different colors of chocolate to create an exciting outside pattern. Simply allow the first coat of chocolate to set around the coconut before dipping it into melted chocolate for a second coat.
If you’re using white chocolate, you can experiment with food colorings and dyes (though use very sparingly as they’re strong!) to create a rainbow of colors.
You can also flavor the coconut mix with dried fruit powders. Be conservative when using these as the flavor can be very condensed. I recommend using just a tablespoon of powder and tasting, then adjusting your measurements. Dark chocolate and coconut pair very well with berries – particularly raspberries – as well as citrus fruits like lemon, lime, and grapefruit.
You can also add vanilla extract or a little peanut butter to the coconut and condensed milk mix.