Line 2 medium-sized baking sheets with was or parchment paper In a medium sized bowl mix the coconut, sugar, extract, and sweetened condensed milk. Using your clean, slightly wet hands, form coconut mixture into 1 1/2 inch balls. Place them each on one of the baking sheets. Once they are all formed, put the baking sheet into the freezer for 20 mins. Over a double boiler, melt dark chocolate chips with *optional* coconut oil for a creamy finish. *you do not need to do this step-just personal preference. Once creamy, remove from heat and then dip each frozen ball into it. Place each truffle on the other parchment-lined baking sheet. Dip each chocolate, and then top truffles with coconut. Place them in the freezer to harden for 5 mins. Enjoy! Thank you Shaw’s for sponsoring today’s post. All views expressed are that of our own.