Ingredients
Scale
- 3 cups Shredded Coconut (unsweetened works best for texture, plus extra for rolling)
- 1 cup Sweetened Condensed Milk
- 1/2 teaspoon Vanilla Extract (or one whole almond per ball for a crunchy center)
Instructions
- In a large mixing bowl, pour in the sweetened condensed milk and the vanilla extract. Gradually add 3 cups of the shredded coconut. Use a sturdy spatula to fold the ingredients together until the coconut is completely saturated. The mixture should be thick and slightly sticky. If it feels too wet to hold a shape, add another tablespoon or two of coconut until it reaches a dough-like consistency.
- Scoop about one tablespoon of the mixture at a time. Using your palms, roll the mixture into a smooth, round ball about one inch in diameter. If you are using almonds, place a single almond in the center of the scoop before rolling it into a ball. Make sure the ball is compact so it does not fall apart later. Continue this process until you have used all the coconut mixture.
- Place the extra half-cup of shredded coconut into a shallow bowl. Roll each formed ball in the dry coconut until it is fully coated and looks fuzzy like a snowball. Place the finished balls on a parchment-lined tray. While you can eat them immediately, chilling them in the refrigerator for at least 30 minutes helps them firm up and enhances the flavor. Serve cold or at room temperature.
- Cook Time: 15 minutes