Coconut Balls
Ingredients
- 14 ounces desiccated coconut plus 2-3 ounces more for rolling, optional
- 1 can sweetened condensed milk (14 ounces)
- 1/4 teaspoon pure vanilla extract
- 1 pinch of salt
Instructions
- Line a baking sheet with parchment and set aside.
- In a large bowl, combine the desiccated coconut, sweetened condensed milk, vanilla extract, and salt. Stir with a spatula until the mixture is thick, sticky, and evenly moistened with no dry pockets of coconut.
- Using a small cookie scoop or measuring spoon, portion the mixture into about 36 mounds, 1 tablespoon each.
- Roll each mound between clean hands into a smooth 1-inch ball. If the mixture sticks too much, lightly oil or dampen your palms.
- If desired, roll the balls in the extra coconut to coat, then place them on the prepared baking sheet in a single layer.
- Refrigerate until firm, at least 30 minutes or up to overnight.
- Serve chilled or at cool room temperature.
Nutrition
Calories: 108kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 7gSodium: 19mgFiber: 2g
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