- 210 grams (3 cups) shredded coconut
- 60 grams (1/2 cup) icing or powdered sugar
- 320 grams (1 cup) sweetened condensed milk
- 1 teaspoon vanilla extract
- 250 grams (1 and 2/3 cup) good quality dark chocolate
- Line a large baking tray or two cookie trays with baking or parchment paper. In a large mixing bowl, add 2 and 1/2 cups of shredded coconut, icing or powdered sugar, condensed milk and vanilla and gently fold.
- Once the coconut is nice and wet, roll into balls using your hands or a cookie scoop and place onto your prepared tray – its ok if its a bit sticky. If its too wet to roll add a tablespoon or two more coconut. Once you have rolled all your coconut into balls, place into the fridge or freezer*.
- Next, to toast the remaining coconut, turn your stove onto a medium-low heat. Add the coconut to a small frying pan or skillet, spread it out and pop on the heat. Watch it like a hawk, stirring occasionally, until it starts to brown. Be careful, as it will cook quickly. Once most of the coconut has turned golden brown, remove from heat.
- Then, you will need to melt your dipping chocolate. I like to use the stove top method so the chocolate stays warm which will prevent it from cooling too quickly and going hard. Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom.
- Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
- Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the truffles from the fridge or freezer and one at a time, pop them into the chocolate. Swirl each one around until it is fully coated and then lift it out with a fork and place it back onto the tray. Before the chocolate fully sets, add a sprinkling of toasted coconut on top.
- Continue until you have done all the truffles and then place them back into the fridge to fully set for another 20 minutes.
*i prefer the freezer as the colder the truffles are, the quicker the chocolate will set, making a nice smooth coating.