Step-by-Step Instructions

• In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until the mixture becomes thick, sticky, and evenly combined. You want every strand of coconut to be coated with the milk. A sturdy spatula or a wooden spoon works best here because the mixture gets quite dense.
• Scoop small portions of the coconut mixture and roll them between your hands to form evenly sized balls. Keep your hands slightly damp while rolling. This prevents the sticky mixture from clinging to your palms and helps create a smooth surface.
• Arrange the coconut balls on a parchment-lined tray and refrigerate for 10 to 15 minutes until firm enough to dip. Do not skip this step. Cold balls are much easier to handle when you dip them in warm chocolate.
• Place the milk or dark chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Be patient here. Chocolate burns easily. Stirring between intervals distributes the heat evenly and prevents scorching.
• Using a fork, dip each chilled coconut ball into the melted chocolate, turning gently until fully coated. Allow excess chocolate to drip off. You can tap the fork lightly against the side of the bowl to help remove the extra chocolate. This gives you a cleaner finish and prevents a thick puddle from forming around the base.
• Place the chocolate-covered balls back onto the parchment-lined tray. Sprinkle with a little extra shredded coconut before the chocolate hardens. Work quickly if you do this, as the chocolate sets fast on the cold coconut balls.
• Chill for approximately 1 hour, or until the chocolate coating is completely firm. This is the hardest part because the smell is incredible. Try to wait.
• Enjoy these delicious homemade chocolate coconut balls chilled for the perfect combination of rich chocolate and sweet, chewy coconut.