Ingredients:

  • 2 cups sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1 tsp coconut extract
  • 24 whole roasted almonds
  • 1/4 tsp salt
  • 12 oz dark chocolate chips
  • 2 tbsp refined coconut oil

Instructions:

  1. Combine shredded coconut, sweetened condensed milk, coconut extract, and salt in a mixing bowl. Stir until the mixture is thick and tacky.
  2. Using your hands or a small scoop, form 1-inch balls. Press one whole almond firmly into the center of each ball, rolling the coconut around it until the nut is completely encased.
  3. Place the coconut balls on a parchment-lined baking sheet and freeze for at least 30 minutes to ensure they maintain their shape during dipping.
  4. Melt dark chocolate and coconut oil in 30-second intervals in the microwave, stirring in between, until the mixture is smooth.
  5. Using a fork, dip each chilled coconut ball into the chocolate, tapping the fork against the side of the bowl to remove excess chocolate.
  6. Place truffles back on parchment paper and let set at room temperature or in the fridge for 15 minutes.