3cupsOrganic unsweetened coconut shredsReserve an extra tablespoon of flakes for decorating truffles*
1teaspoonpure vanilla extract
1cupsweetened condensed milk
20ouncesdark chocolate morsels
1/2 tablespooncoconut oilFor a creamier melting chocolate *optional
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.
Store hardened truffles in an airtight container in the fridge until enjoying.
Nutritional values may vary and are meant to be a guide.