Ingredients:

  • 2 cups (200g) sweetened shredded coconut
  • 7 oz (200g) sweetened condensed milk
  • 1 tsp (5ml) coconut extract
  • ¼ tsp (1.5g) fine sea salt
  • 24 (approx. 100g) whole roasted unsalted almonds
  • 10 oz (280g) semi-sweet chocolate chips
  • 1 tbsp (15ml) coconut oil, melted

Instructions:

  1. Combine the shredded coconut, sweetened condensed milk, coconut extract, and salt in a bowl. Stir until the coconut is fully saturated and the mixture forms a thick, tacky dough.
  2. Scoop about 1 tablespoon of coconut mixture and flatten it in your palm. Press one whole roasted almond into the center, then roll the dough between your palms to create a smooth, spherical ball. Place each ball on the parchment-lined sheet.
  3. Slide the baking sheet into the refrigerator for at least 30 minutes to firm up the coconut center.
  4. Melt the chocolate and coconut oil in 30-second intervals in the microwave, stirring in between until the texture is glossy and smooth.
  5. Using a fork, dip each chilled coconut ball into the chocolate, lifting and tapping the fork to let the excess drip off.
  6. Return the truffles to the parchment paper and chill for another 30 minutes until the shell is firm.