Ingredients
- 1 cup of shredded coconut (unsweetened works best)
- 1 cup of chocolate chips (dark or semi-sweet, depending on your preference)
- 1/2 cup of sweetened condensed milk
- 1 teaspoon of vanilla extract
- A pinch of salt
- Extra shredded coconut or cocoa powder for rolling
Equipment Needed
- Mixing bowl
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Melon baller or small cookie scoop
- Refrigerator
Step-by-Step Instructions
Let’s dive into the fun part—making these truffles! First, I start by melting the chocolate chips in a microwave-safe bowl. I pop it in the microwave for about 30-second intervals, stirring in between until the chocolate is smooth and creamy. It’s important to keep an eye on it so it doesn’t burn! The delightful aroma of melted chocolate fills my kitchen and makes it hard to resist sneaking a taste. Once melted, I combine the chocolate with the sweetened condensed milk, shredded coconut, vanilla extract, and a pinch of salt in a mixing bowl. The texture becomes absolutely dreamy. (See the next page below to continue steps…)