With Valentine’s Day right around the corner, I decided to share a guilty pleasure of mine that I concocted around the holidays and gave away as Christmas gifts. This recipe makes a lot of truffles, so there will be plenty to give out to all of your Valentines this year. I hope you enjoy!
24 ounces shredded coconut
3 cups powdered sugar
27 ounces dark chocolate chips
In a very large bowl, mix together the coconut (save about 1/4 cup to sprinkle on top later), both cans of sweetened condensed milk, and powdered sugar. Mix until combined. Roll the mixture into 1 inch diameter balls and place on a cookie sheet. Place in the freezer for one to two hours.
Melt the chocolate on the stove using a double boiler, or in the microwave. (I melted the chocolate in batches so as to not allow time for the chocolate to solidify while coating the coconut balls.) Take the coconut balls out of the freezer and spoon the melted chocolate smoothly over each ball. Then sprinkle with a bit of the reserved coconut.
Return to the freezer for about 20 minutes, or until the chocolate is firm.