Coconut Chocolate Truffles

Ingredients

• Makes about 30 Truffles
• 3 cups sweetened, shredded coconut
• 1/2 cup confectioners’ sugar
• 1/2 cup sweetened condensed milk
• 1/4 cup coconut oil, melted (could also use butter)

Chocolate Dip

• 2 cups chocolate chips, melted
• 1 teaspoon coconut oil

Directions

Truffles

1. Line a cookie sheet with parchment or waxed paper.
2. In a medium bowl, stir together the coconut and confectioners’ sugar.
3. Stir in the sweetened condensed milk and melted coconut oil or melted butter.
4. Use your hands to roll 1 1/2 teaspoons of the mixture to form the truffle balls.
5. Place each ball onto the parchment paper.
6. Place baking sheet into the freezer for 30 minutes.

Chocolate Coating

1. In a small saucepan, melt the chocolate and coconut oil over low heat. Stir occasionally until melted and smooth. Shut off.
2. Remove the truffles from the freezer.
3. Use a toothpick to spear each ball.
4. Dip the ball into the warm chocolate, covering completely.
5. Let the chocolate drip off before returning the truffle onto the parchment lined sheet.
6. Use a fork to carefully push the truffle off.
7. Sprinkle on a little coconut while the chocolate is soft.
8. Repeat until truffles are all coated.
9. Place into the refrigerator until set.
10. Transfer the truffles to an air-tight container in the refrigerator.