These simple coconut truffles are made without an oven and combine condensed milk, white chocolate, and shredded coconut to create a small, creamy delicacy.
Ingredients
The following components are required for preparation: 2 tablespoons of butter, 2 cups of shredded coconut, ½ cup of condensed milk, 1 cup of white chocolate chips, ¼ cup of Klim milk powder, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract. An additional cup of shredded coconut is needed for coating.
Instructions
First, melt the butter in a non-stick skillet over low heat. Then, add the condensed milk, Klim powder, and salt. Continue stirring over low heat until the chocolate melts and the mixture becomes thick and smooth.
Remove the mixture from the heat and stir in the vanilla extract until fully combined. Gradually add the shredded coconut, mixing thoroughly until a thick consistency is achieved that is easy to shape.
Allow the mixture to cool to a temperature where it is comfortable to handle. For a firmer structure, it is recommended to chill in the refrigerator for 20–30 minutes. Then, scoop out small portions and roll them between your palms, forming smooth balls of uniform size. Roll each ball generously in shredded coconut, ensuring it is completely covered.
Place the finished coconut balls on a parchment-lined baking sheet and refrigerate for 30–60 minutes or until firm. As a variation, you can add a small piece of chocolate to the center of each portion before shaping the ball and coating it with shredded coconut.