Ingredients:

  • (14-ounce) can Sweetened Condensed Milk
  • cups fine Dessicated Coconut (for base)
  • /4 cup (57g) Unsalted Butter, softened
  • teaspoon Vanilla Extract
  • /4 teaspoon Salt
  • cup medium/flaked Dessicated Coconut (for coating)

Instructions:

  1. Line a baking sheet with parchment paper. Place the 1 cup of coating coconut into a shallow bowl and set aside.
  2. In a large mixing bowl, combine the softened butter, condensed milk, and vanilla extract. Mix until just smooth and fully incorporated.
  3. Add the 3 cups of base dessicated coconut and the pinch of salt to the wet mixture. Stir thoroughly until a stiff, sticky dough forms.
  4. Cover the bowl and refrigerate the dough for a minimum of 30 minutes. This crucial chilling step firms up the mixture for easier rolling.
  5. Remove the mixture from the fridge. Use a small scoop or spoon to portion out even amounts (about 1 tablespoon each). Roll swiftly between lightly oiled palms to form firm, uniform balls.
  6. Immediately drop each rolled ball into the bowl of coating coconut. Gently roll until completely covered on all sides with the flaked coconut.
  7. Place the coated balls onto the prepared baking sheet. Refrigerate for an additional 15–20 minutes to fully set the exterior before serving.