If there was one recipe my mom would make, it would be this one. She loves coconut and loves dark chocolate. This recipe from Tastemade doesn’t involve any cooking and isn’t too complicated.
Here’s what you need:
1 14 ounce bag flaked sweetened coconut
1 14 ounce can sweetened condensed milk
1 ½ tsp. vanilla extract
1 cup whole almonds, toasted
12 ounces dark chocolate, finely chopped
1 tbsp. coconut oil
Flaky sea salt, for sprinkling
Something worth mentioning, I used regular salt. I wasn’t about to go out of my way to buy flaky salt. Whatever the hell that is.
I also failed to see that the almonds had to be toasted before using. I got everything ready to put together and then saw the toasted part and just went uuuuuuuuuuuuuuuuuuuuugh!!!! Then I looked it up, and toasting them was going to take 5 minutes, so I cut the shit and just did it. You most definitely do not need 1 cup though. You only need as many almonds as you have coconut balls. (Here we go with the balls again.) Or you could just roast a cup and eat all the other ones while you’re waiting for these to chill.
Mix together the coconut, condensed milk, and vanilla.
The recipe says to line a baking sheet with parchment or a silicone mat, both which Steph doesn’t own. Plastic wrap it is! This worked pretty well.
Scoop out a chunk of the coconut mixture and roll it into a ball. Place on the plastic wrap. The recipe says to get a bowl of warm water to dip your hands into. Do this. I can’t stress that enough. As soon as the coconut starts sticking to your hands, rinse your hands in the water, and it’ll stop sticking. It was magical.
Once you rolled all the mixture and placed them on the baking sheet, chill in the fridge for 15 minutes. Or until you make a few more recipes and remember you still didn’t finish this one.
Take the tray out of the fridge and top each ball with an almond. Push the almonds in and roll the ball so the almond is completely covered. Put these back into the fridge so you can go melt your chocolate and eat all your extra toasted almonds.
Now take your chopped up chocolate and get ready to melt it. You can use a double boiler or just a bowl over a pot with water in it, which is what I did. I recommend chopping up all your chocolate while the balls are chilling. It took longer than I thought it would. The chocolate also took a while to start melting but, once it started, it went fast. Keep stirring the chocolate in the bowl as it melts.
Dip each ball into the dark chocolate. Remove with a fork and shake off excess chocolate. Place the balls onto another parchment lined pan or dish. We forgot to put plastic wrap on the baking dish we used and, sweet Jesus, that was pain the ass to get off the glass dish later. Sprinkle each ball with salt while chocolate is still soft. Once they’re all dipped, place the tray into the fridge to harden.
You might have extra melted chocolate. I highly recommend covering some oreos with it. We had the mint ones. Tasted just like thin mints. UGH so good!
Now, enjoy! These were really good. I might make them a little smaller next time but that didn’t stop me from eating a ton of them.
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