223 – Coconut Chocolate Balls Recipe (Gluten Free & No Bake Cookies)
- 7 oz (200 grams) dried unsweetened coconut (finely shredded)
- 1 can (14 oz / 396 grams) of sweetened condensed milk
- 6 oz (180 grams) dark chocolate
- For rolling: dried unsweetened coconut, chocolate vermicelli, chopped nuts, etc.
Step 1: Making the Cookie Mixture
1- In a large bowl, mix the dried unsweetened coconut (finely shredded) with the sweetened condensed milk. If the coconut your purchased is coarsely, then use a food processor to shred it into a fine texture.
2- Add the melted chocolate to the mixture. Mix using a spatula and when it becomes hard, use your hands to mix. Make sure that all the ingredients are well incorporated. If the mixture is too sticky add a little bit more coconut.
3- Cover the bowl with a plastic wrap and place in the fridge for 30 minutes, so that the mixture hardens before you start rolling it into balls.
Step 2: Rolling the Cookies
1- Roll the coconut mixture into small balls the size of a walnut.
2- Roll each ball in the coating for your choice: coconut, chopped nuts, chocolate vermicelli, etc.
3- Place each ball in a small paper cup. Cool the balls in the fridge before serving.