Ingredients:
- (14-ounce) can Sweetened Condensed Milk (Full fat recommended)
- ½ cups Shredded Sweetened Coconut (Plus extra for rolling)
- tablespoons Unsalted Butter, softened
- teaspoon Vanilla Extract
- cup Fine Graham Cracker Crumbs (or Digestive Biscuit Crumbs)
- ½ cup Optional: Desiccated Coconut (fine, for mixing in)
- cup Extra Shredded Coconut (for coating)
Instructions:
- In a large mixing bowl, combine the 1 ½ cups of initial shredded coconut, graham cracker crumbs, and any optional desiccated coconut.
- In a separate, small bowl, cream together the softened butter and sweetened condensed milk until just combined and smooth. Stir in the vanilla extract.
- Pour the wet mixture over the dry ingredients. Using a spatula, fold everything together thoroughly until a uniform, slightly sticky 'dough' forms. If the mixture seems too loose, chill for 15 minutes before proceeding.
- Spread the remaining 1 cup of shredded coconut evenly across a shallow plate or small tray for coating.
- Scoop rounded tablespoons (or use a small scoop) of the mixture. Quickly roll the mixture firmly between the palms of your hands to form neat balls, roughly 1 inch in diameter.
- Immediately roll each shaped ball in the reserved shredded coconut until fully coated on all sides. Press lightly to ensure the coconut adheres well.
- Place the finished balls onto a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for a minimum of 1 hour to allow them to firm up properly.
- Serve chilled. Store leftovers in an airtight container in the refrigerator.