Equipment Needed
- A large mixing bowl
- A sturdy silicone spatula or wooden spoon
- A rimmed baking sheet or large plate
- Parchment paper or wax paper
- A small scoop or tablespoon measure
- Your clean hands!
Step-by-Step Instructions
My favorite part is getting my hands in there, but let’s start at the beginning. In your large bowl, you’ll combine the fine cookie crumbs, your sifted cup of cocoa powder, and that 1 ½ cups of coconut flakes. I like to whisk these dry ingredients together first with a fork to ensure everything is evenly distributed. This prevents you from getting a bite that’s all cocoa or all coconut. It should look like a beautiful, dark, sandy mixture, and the scent is already incredible.
Now, pour in the entire can of sweetened condensed milk. This is where the magic starts. Using your spatula, begin to fold and mix. It will seem dry at first, but keep going. After a minute of persistent mixing, it will suddenly come together into a thick, dense, and slightly sticky dough that pulls away from the sides of the bowl. If it feels too wet and won’t hold a shape, add a touch more cookie crumbs or coconut. If it’s too crumbly, add just a teaspoon more condensed milk—this has happened to me, and that tiny adjustment fixes everything.
Here’s the fun, slightly messy part. Line your baking sheet with parchment paper. Have your extra cocoa powder and coconut flakes ready in separate shallow bowls. Using a small scoop or a tablespoon, portion out the dough. I roll each portion between my palms firmly to form a tight, smooth ball about one inch in diameter. The heat of your hands helps seal it. Then, you get to choose your coating: roll it in the extra coconut for a classic snowy look, or roll it in cocoa powder for an intense, double-chocolate experience. I always do half and half because I can never decide.(See the next page below to continue…)