I'm a huge fan of both of chocolate and coconut, so this recipe really appealed to me. I am also not the best at baking and this delicious treat is no-bake (big bonus!).
Oh and it's also gluten-free and vegetarian - just in case those are things that are a dietary requirement for you.
What you will need:
- 2 slabs of 70% Lindt dark chocolate (you can use any chocolate, but this is what I used & recommend)
- 3 cups of desiccated (aka shredded) coconut
- 1 cup of sweetened condensed milk (about a tin)
- wax paper
**Optional extras: a handful of ground almonds (I use a coffee grinder) & some dried cranberries
Time: about 45 minutes to make & an hour or two to set.
What to do:
- Mix the 3 cups of coconut and 1 cup of condensed milk in a large bowl, until blended into a paste (it should be thick and not runny).
- Use your hands to mold the mixture into ball shapes and place them onto a baking sheet that is lined with wax paper (I think I got 20 - 22 balls from mixture)
- Once all the mixture has been rolled into balls, put the tray in the freezer for 10 - 15 minutes to help them get harder and easier to dip.
- While the coconut balls are in the freezer, break all the chocolate up and place 2/3 of it in a microwave safe bowl (if you prefer to heat on stove top, here's how)
- Microwave on medium heat for 30 seconds, then stir... and then microwave for 15 seconds and stir - repeat this 15 seconds and stir process until chocolate has just melted (avoid getting to the bubbling or boiling stage).
- When chocolate has melted, take bowl from microwave and stir in the last bits of chocolate until they are melted in properly.
- Remove your coconut balls from the freezer and, using forks or a spoon to help you, dip the balls into chocolate until coated well (don't use your fingers, it really doesn't work as well. I tried)
- Once dipped, place the balls on a new sheet of wax paper and sprinkle with a little coconut (to make them look a bit more pretty).
- Once they are all dipped, allow them to cool at room temperature for a while (mine took about an hour and a half to set properly) and then share them with some friends/family (don't be greedy and probably not the best idea to eat them all yourself)
**Adding optional extras: If you like to experiment, like I do - mix in some ground up almonds in step 1 and add a few cranberries to each ball during step 2. I did this and it was a nice variation to have a few different ones.
Tip - also, if your mixture turns out a bit too runny, the ground up almonds will help mixture be thicker.
Tip - also, if your mixture turns out a bit too runny, the ground up almonds will help mixture be thicker.
Storage: put them in an airtight container and store in a cool place. They should be good for about 5 days. Don't put them in the fridge, apparently it dries them out quicker.
I was inspired to make these by Not Enough Cinnamon blog and this recipe.
Please note: All photos are of my actual treats and were taken by me.
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