Salted Dark Chocolate Coconut Balls
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Unrated
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Prep Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
36 Coconut Balls
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Course
Dessert
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Cuisine
International
Salted Dark Chocolate Coconut Balls
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A recipe for Salted Dark Chocolate Coconut Balls! Shredded coconut is combined with sweetened condensed milk, coated in dark chocolate, and topped with sprinkles or coconut for a delicious, easy treat.
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Ingredients
Filling:
- 4 cups coconut shredded, desiccated, 280 grams
- 14 ounces sweetened condensed milk 397 grams
- 1 teaspoon vanilla extract
Coating:
- 12 ounces dark chocolate coarsely chopped, 340 grams
- 2 tablespoons shortening
Topping:
- sea salt flaky
- Sprinkles
- coconut shredded, desiccated
Instructions
- Line a large baking sheet with parchment.
- In a medium bowl, stir together the coconut, sweetened condensed milk, and vanilla extract until the mixture comes together.
- Roll the mixture into 1 inch (2.5 centimeters) balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes to allow the filling to set.
- Place the chocolate and shortening in a microwave-safe bowl. Microwave in 20 second increments, stirring in-between, until melted and smooth.
- Use a dipping tool or fork to completely coat the coconut ball in the melted chocolate. Allow excess chocolate to drip off and place the covered ball back on the baking sheet, making sure not to touch the other balls.
- Immediately sprinkle with salt and sprinkles or dried coconut. Repeat with remaining coconut balls.
- Allow the chocolate to set on the baking sheet either at room temperature or in the frigerator before serving, about 30 minutes.
- Store in an airtight container and refrigerate for up to a week.
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