Name: Chocolate Coconut Balls
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 c. (135 g.) whole almonds -; 2 c. (225 g.; 8 oz.) tightly packed sweetened shredded coconut, plus more for sprinkling -; 1/2 c. (50 g.) unsweetened shredded coconut, toasted -; 1/4 tsp. kosher salt -; 3/4 c. (245 g.) sweetened condensed milk -; 2 c. (340 g.) semisweet chocolate -; 2 tbsp. coconut oil or vegetarian shortening -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Coconut Balls

1. 1 c. (135 g.) whole almonds -

2. 2 c. (225 g.; 8 oz.) tightly packed sweetened shredded coconut, plus more for sprinkling -

3. 1/2 c. (50 g.) unsweetened shredded coconut, toasted -

4. 1/4 tsp. kosher salt -

5. 3/4 c. (245 g.) sweetened condensed milk -

6. 2 c. (340 g.) semisweet chocolate -

7. 2 tbsp. coconut oil or vegetarian shortening -

How to cook deliciously - Chocolate Coconut Balls

1. Stage

Preheat oven to 350°. Spread almonds on a rimmed baking sheet and toast until fragrant and golden in the center, 8 to 10 minutes. Let cool, then roughly chop.

2. Stage

Line another rimmed baking sheet with parchment. In a medium bowl, combine almonds, sweetened coconut, unsweetened coconut, and salt. Fold in condensed milk with a rubber spatula.

3. Stage

Using a 1-ounce scoop, scoop coconut mixture into portions about 2 tablespoons each. Roll between your palms to compact into firm balls (they will be sticky). Arrange on prepared baking sheet and freeze until solid, at least 1 hour or up to 4.

4. Stage

In a medium heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.

5. Stage

Line another baking sheet with parchment paper. Dip coconut balls in melted chocolate and arrange on prepared baking sheet. Sprinkle with sweetened coconut.

6. Stage

Refrigerate until firm, 1 to 2 hours.

7. Stage

Make Ahead: Coconut balls, without chocolate coating, can be made 1 day ahead. Store in an airtight container and refrigerate. Chocolate-covered balls can be made 1 month ahead. Freeze on a baking sheet until firm, then transfer to an airtight container and keep frozen.