1
Add 1 1/2 cups of shredded coconut into a bowl.
2
Add 1 cup of condensed milk and mix together.
3
Use your hands to mix until well combined.
4
Cover the mixture with seran wrap and place it in the freezer for about 30 minutes.
5
After 30 minutes, remove the mixture from the freezer and scoop out some to form into balls.
6
Roll the mixture into about 12 balls and place them on a plate lined with parchment paper.
7
Place the formed balls back into the freezer before making the chocolate.
8
To make the chocolate sauce, grab a small saucepan and add about 2 cups of water, heating it over medium-high heat.
9
Break 5 ounces of dark chocolate into small pieces and place them in a bowl large enough to sit on top of the saucepan.
10
Add 2 tablespoons of milk and 1/2 teaspoon of vanilla extract to the bowl with chocolate.
11
Once the water in the saucepan begins to boil, sit the bowl on top and mix continuously with a wooden spoon for about 3 minutes.
12
Remove the bowl from heat and continue mixing the chocolate until it cools for a couple of minutes.
13
Coat half of the coconut balls in the chocolate and place them back on the plate.
14
Sprinkle some shredded coconut on top of the chocolate-coated truffles.
15
Coat the remaining coconut truffles with shredded coconut and place the plate back in the freezer for about 30 minutes.
16
After 30 minutes, the truffles are ready to be served or can be stored in the fridge if not serving immediately.
