Ingredients:

  • 4 cups (350g) unsweetened fine-shredded desiccated coconut
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 0.5 tsp sea salt
  • 1.5 cups high-quality semi-sweet chocolate chips
  • 1 tbsp coconut oil
  • 0.25 cup extra desiccated coconut for rolling
  • 1 tbsp holiday sprinkles

Instructions:

  1. In a large glass bowl, combine the 4 cups of desiccated coconut with the 0.5 tsp of sea salt. Stir until the salt is invisible.
  2. Pour the entire 14 oz can of sweetened condensed milk over the dry ingredients. Add the 1 tsp of vanilla extract. Mix with a sturdy spatula until well combined.
  3. Cover the bowl and refrigerate for 30 minutes, until the mixture feels firm and less tacky to the touch.
  4. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the mixture at a time and roll it between your palms into a tight ball. If your hands get too sticky, lightly dust them with extra coconut.
  5. Place the rolled balls back in the fridge for 15 minutes.
  6. Melt the 1.5 cups of chocolate chips and 1 tbsp of coconut oil in a microwave-safe bowl in 30-second bursts, stirring until the liquid is silky and flows like ribbon from the spoon.
  7. Using a fork or dipping tool, submerge each ball into the chocolate. Tap the fork on the side of the bowl until the excess chocolate drips off completely, leaving a thin, even coat.
  8. Place the dipped ball back on the parchment paper. Immediately sprinkle with the 0.25 cup of extra coconut or the holiday sprinkles.
  9. Let the Christmas Coconut Balls sit at room temperature for 20 minutes, until the chocolate loses its wet shine and looks matte.