Ingredients

The following ingredients have 20 Servings
  • 210 grams (3 and 1/2 cups) shredded coconut
  • 60 grams (1/2 cup) icing or powdered sugar
  • 240 ml (1 cup) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 300 grams (2 cups) good quality milk or dark chocolate*

Instruction

  • Line a large baking tray with baking or parchment paper. In a large mixing bowl, add coconut, sugar, condensed milk and vanilla and mix well.
  • Scoop heaped teaspoons of the coconut mixture and roll into balls using your hands and place onto your prepared tray – its ok if they’re a bit sticky. If the mixture is too wet to roll, add a tablespoon or two more coconut. Once you have rolled all your coconut into balls, place into the fridge for at least 1 hour.
  • Add chocolate to a heatproof bowl and heat in the microwave until melted and smooth. Dip the truffles, one at a time, into the melted chocolate, and use a fork to gently lift the truffles out and place on prepare tray.
  • Sprinkle a little extra coconut on top of each truffle. Place truffles back in the fridge to set for at least 30 minutes.